Vegetarian Paella Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large paella pan or skillet over medium heat.
• STEP 2.Add onions, bell peppers, and garlic, and sauté until softened.
• STEP 3.Stir in the rice, saffron, paprika, and vegetable broth, and bring to a boil.
• STEP 4.Reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
• STEP 5.Add the peas, artichoke hearts, and tomatoes, and cook for an additional 5 minutes.
• STEP 6.Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Cooking Tips

• Use a wide and shallow pan to ensure even cooking and to allow the rice to develop a nice crust on the bottom.
• To enhance the flavor, you can add a splash of white wine or vegetable stock while sautéing the vegetables.
• Feel free to customize the vegetables according to your preference. You can add mushrooms, zucchini, or asparagus for extra variety.

Storage and Serving

• Leftover vegetarian paella can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the paella in a pan with a splash of vegetable broth or water to prevent it from drying out.
• Serve the vegetarian paella as a main dish with a side of crusty bread or a fresh green salad for a complete meal.