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Vegetarian Paella with Artichokes and Bell Peppers_001

Vegetarian Paella with Artichokes and Bell Peppers

This Vegetarian Paella with Artichokes and Bell Peppers is a vibrant and nourishing rendition of the classic Spanish dish. Packed with vegetables and bursting with flavors, this paella is a perfect main course for anyone looking to indulge in Mediterranean cuisine without the meat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine Mediterranean
Servings 6 people
Calories 350 kcal

Equipment

  • Paella pan or wide shallow skillet
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Can opener
  • Wooden spoon

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 large onion, finely chopped about 1 cup / 150g
  • 4 cloves garlic, minced
  • 1 red bell pepper, sliced about 1 cup / 150g
  • 1 yellow bell pepper, sliced about 1 cup / 150g
  • 1 green bell pepper, sliced about 1 cup / 150g
  • 14 ounces canned artichoke hearts, drained and quartered 400g
  • 1 1/2 cups short-grain paella rice 300g
  • 1 tsp smoked paprika
  • 1/2 tsp saffron threads
  • 4 cups vegetable broth
  • 1 cup tomato sauce
  • 1 cup fresh or frozen green peas 150g
  • Salt and pepper to taste
  • Lemon wedges and fresh parsley for garnish

Instructions
 

  • Heat the olive oil in a large paella pan or wide shallow skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for another minute until fragrant.
  • Stir in the red, yellow, and green bell peppers and sauté until they start to soften, approximately 5 minutes.
  • Add the quartered artichoke hearts to the pan and cook for another 2 minutes.
  • Sprinkle the smoked paprika and saffron threads over the vegetables, stirring to coat them evenly.
  • Pour in the paella rice and stir to mix well with the vegetables, allowing the rice to toast slightly for about 2 minutes.
  • Gently pour in the vegetable broth and tomato sauce, and season with salt and pepper. Bring the mixture to a boil.
  • Reduce the heat to a simmer and let the paella cook uncovered for 25-30 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring to allow a crust to form on the bottom, known as 'socarrat'.
  • In the last 10 minutes of cooking, sprinkle the green peas over the paella.
  • Once the rice is cooked and peas are warmed through, remove from heat.
  • Let the paella rest for a few minutes. Garnish with lemon wedges and freshly chopped parsley before serving.

Notes

For an even more authentic touch, use a traditional Spanish paella rice like Bomba or Calasparra if available.
If desired, add a variety of other vegetables such as zucchini or cherry tomatoes for extra color and nutrition.
To enhance the flavor, consider adding a splash of white wine to the vegetable sauté before adding the rice.
Keyword Artichokes, Bell Peppers, Mediterranean Diet, vegetarian dinner, Vegetarian Paella