This vegetable paella is colorful, aromatic, and has a savory smoky flavor that’s truly unforgettable. Flecked with artichoke hearts, piquillo peppers and green peas.
Combine the ingredients for the herb blend in a small bowl and set aside.
In a second small bowl, combine the ingredients for the aioli. Refrigerate until ready to serve.
Combine stock, water and saffron in a large saucepan. Bring to a simmer and keep warm over low heat (do not boil).
Heat oil in a paella pan or a large skillet over medium-high heat. Add the onion and cook for 4-5 minutes, until softened.
Drain the can of tomatoes well, using a mesh strainer to push the juices out.
Add the tomatoes to the onions and sauté another 3 minutes. Add both paprikas and sliced garlic.
Add the rice and stir to coat the grains.
Add the herb mixture, peas and stock mixture and stir. Arrange the artichoke hearts and roasted peppers on top of the rice and press to submerge.
Without stirring, let the liquid come to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 30-40 minutes, until all of the liquid has been absorbed.
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom.
Remove from heat and sprinkle with 1/4 cup lemon juice and season with salt and pepper. Let stand for 10 minutes. Serve with lemon wedges and quick aioli.
Notes
Store leftover paella in an airtight container in the refrigerator for up to 3-5 days.
To reheat, add the vegetarian paella to a pot on the stove over medium-low heat. Add one tablespoon of water and cover. Cook for 3-5 minutes or until the paella is heated through.