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Meatless Paella

by Gwenaelle Le Cochennec

Inspired by nytimes.com

Ingredients

for 6 servings

  • 2 tablespoons
    olive oil
  • 1 medium yellow onion, minced
  • 4 cloves garlic, minced
  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 cup
    green beans, halved (360 g)
  • 1 ½ cups
    short grain white rice (300 g)
  • ½ teaspoon
    smoked paprika
  • ½ teaspoon
    sweet paprika
  • 1 tablespoon
    tomato paste
  • salt, to taste
  • black pepper, to taste
  • 14 oz
    diced tomato (395 g)
  • 3 cups
    vegetable broth (720 mL)
  • ½ teaspoon
    saffron thread, crumbled, or 1/2 tablespoon ground turmeric
  • 2 bay leaves
  • ½ cup
    frozen peas (75 g)
  • ½ cup
    canned artichoke heart (85 g)
  • ½ cup
    vegan chorizon, optional (75 g)
  • ½ cup
    fresh flat-leaf parsley, chopped (15 g)
  • 1 lemon, quartered, for garnish

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Preparation

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and cook until translucent, 3-4 minutes.
  3. Add the garlic and cook for about 2 minutes until it is fragrant.
  4. Add the yellow bell peppers, red bell peppers, and green beans. Cook stirring occasionally, for 5 minutes until tender.
  5. Add the rice, smoked paprika, sweet paprika, tomato paste, salt, and pepper. Stir until incorporated. Cook for 1-2 minutes until the rice starts to sizzle.
  6. Add the canned tomatoes. Cook for 5 minutes until the liquid has evaporated slightly.
  7. Add the vegetable broth, saffron threads (crush the saffron threads between your fingertips), and bay leaves. Bring to a boil on high heat. Continue cooking, stirring occasionally, until most of the liquid is absorbed by the rice, about 10 minutes.
  8. Add in the peas, artichokes, and sausage, if using. Cover the pan, reduce the heat to low, and cook for 10 minutes.
  9. Remove the pan from the heat and let sit covered for 10 minutes.
  10. Sprinkle the fresh parsley.
  11. Enjoy!
 

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