Ingredients
Spices and Liquids
- 1/2 tsp saffron
- 3 Tbsp lemon juice
- 1 Tbsp olive oil (or vegetable broth if oil-free)
- 2 tsp smoked paprika
- 2 tsp sea salt
- 4 cups vegetable broth
- 2 Tbsp artichoke marinade (from jar)
Vegetables
- 1 ½ cups diced yellow onion (~1 medium onion)
- 1 cup diced red bell pepper (~1 medium pepper)
- 3 Tbsp minced garlic (~6 cloves garlic)
- 1 cup quartered, marinated artichoke hearts (~12-ounce jar)
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
Grains
- 2 cups arborio rice
Protein
- 1 batch Easy Vegan Chorizo (optional)
Garnish
- Lemon wedges
Instructions
- Bloom the Saffron: In a small bowl, combine the saffron with the lemon juice to let the saffron release its flavor and color. Set this mixture aside for use later in the recipe.
- Sauté Vegetables: Heat the olive oil in a large skillet or a paella pan (at least 12 inches in diameter) over medium-high heat. Add the diced yellow onion, red bell pepper, and minced garlic, sautéing them until softened, approximately 5 minutes. Stir in the smoked paprika and sea salt to infuse the vegetables with smoky flavor.
- Toast the Rice: Add the arborio rice to the skillet, stirring to coat and lightly toast the grains for about 2 minutes. This step enhances the texture and flavor of the rice.
- Add Liquids and Simmer: Pour in the vegetable broth and the saffron-lemon mixture. Stir well to distribute all ingredients evenly. Bring the broth to a boil, then immediately reduce the heat to low. Cover the pan and cook undisturbed for 20 minutes until the rice is tender and the liquid absorbed.
- Prepare Vegan Chorizo (Optional): While the rice cooks, heat a 10-inch nonstick or cast iron skillet over medium heat with a thin layer of avocado oil. Add vegan chorizo in a single layer and cook undisturbed for 3-4 minutes until browned. Flip and cook the other side for another 3 minutes. Break up the chorizo and toss to brown evenly for 2 more minutes. Set aside when done.
- Check and Finish the Rice: After 20 minutes, test the rice. If it requires more cooking, add 1/2 cup water and cover again for a few minutes. When tender, turn off heat and gently fold in the artichoke hearts, 2 Tbsp of their marinade, halved cherry tomatoes, and frozen peas. Cover for 2 minutes to warm through.
- Final Seasoning and Serve: Taste the paella and adjust seasonings by adding more salt, artichoke marinade for acidity, or smoked paprika for extra smokiness as needed. Serve hot, optionally accompanied by the cooked vegan chorizo and garnished with lemon wedges for a bright finish.
- Storage: Best enjoyed fresh. Store leftovers in the refrigerator for up to 4 days. Not suitable for freezing.
Notes
- This recipe uses arborio rice for a creamy texture, but short-grain rice typically used in paella works well too.
- For oil-free preparation, substitute olive oil with vegetable broth during sautéing.
- Marinated artichoke hearts add a tangy depth; reserve some marinade to enhance the dish’s flavor.
- Vegan chorizo is optional but adds a smoky, meaty layer to the dish.
- Cook the vegan chorizo in batches if necessary to avoid overcrowding the pan and ensure even browning.
- Paella is best enjoyed fresh; avoid freezing as texture and flavor may degrade.
- Adjust seasoning at the end to suit your taste, especially for salt and acidity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegan
