Total Time
1hr
Prep 30 mins
Cook 30 mins

I had nothing to put in my Spanish Cookbook for ZWT5 so I went on a hunt. Pre vegetarian days I had been a huge fan of a seafood Paella. I found this fantastic recipe and wanted to share. As is it is a fantastic vegan paella but I imagine an meat lover could very easily adapt it as they see fit! Just a Note: I had so often put of making recipes that required 'peeled' tomatoes until I found an easy and fool proof moethos that you can find in my publci recipes titled 'How to Skin Tomatoes'

Ingredients Nutrition

Directions

  1. Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
  2. Pour the rice into the paella pan and sauté for about 3 minutes.
  3. Add the bell peppers and tomatoes and cook for a further 3 minutes.
  4. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed.
  5. Stir in the peas.
  6. Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
  7. Serve the paella straight from the pan, garnished with lemon wedges.