Vegetarian Paella with Artichokes
Servings: 6 people
Calories: 533kcal
This vegetable paella with artichokes is colorful, aromatic, and has a savory smoky flavor that’s truly unforgettable. Flecked with artichoke hearts, piquillo peppers and green peas.
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Equipment
Ingredients
Herb Blend:
- 1 cup fresh parsley chopped
- 1/4 cup fresh lemon juice
- 1 Tablespoon olive oil extra virgin
- 2 cloves garlic grated or minced
- Salt and pepper to taste
Quick Aioli:
- 1/4 cup mayonnaise
- 1 clove garlic grated or minced
- 1 Tablespoon lemon juice to taste
- 1 pinch saffron optional
- 1 pinch salt
Paella:
- 32 ounces vegetable stock or bone broth or chicken broth
- 2 cups water
- ½ teaspoon saffron threads
- 2 Tablespoons olive oil extra virgin
- 1 large yellow onion minced
- 1 14.5 ounce can petite diced tomatoes
- 4 large cloves garlic thinly sliced
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 3 cups arborio rice uncooked
- 1 cup frozen green peas
- 1 14-oz. can artichoke hearts drained and cut in half or quartered
- 1 9-oz. jar roasted red peppers or sweet piquillo peppers, drained
- 1/4 cup fresh lemon juice
- Lemon wedges optional
- Kosher salt and freshly ground pepper
Instructions
- Combine the1 cup fresh parsley, 1/4 cup fresh lemon juice, 1 Tablespoon olive oil and 2 cloves garlic in a small bowl. Season with salt and pepper and set aside.
- In a second small bowl, combine the 1/4 cup mayonnaise, 1 clove garlic, 1 Tablespoon lemon juice, 1 pinch saffron, and 1 pinch salt. Refrigerate until ready to serve.
- Combine 32 ounces vegetable stock, 2 cups water and ½ teaspoon saffron threads in a large saucepan. Bring to a simmer and keep warm over low heat (do not boil).
- Heat 2 Tablespoons olive oil in a paella pan or a large skillet over medium-high heat. Add the 1 large yellow onion and cook for 4-5 minutes, until softened.
- Drain the 1 14.5 ounce can petite diced tomatoes well, using a mesh strainer to push the juices out.
- Add the tomatoes to the onions and sauté another 3 minutes. Add 1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika and 4 large cloves garlic.
- Add the 3 cups arborio rice and stir to coat the grains.
- Add the herb mixture, 1 cup frozen green peas and stock mixture and stir. Arrange the 1 14-oz. can artichoke hearts and 1 9-oz. jar roasted red 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 fresh 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.
Nutrition
Calories: 533kcal | Carbohydrates: 90g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 678mg | Potassium: 271mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1604IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 5mg