Ingredients for Artichoke Paella
- 1 pinch saffron threads
- Hot Water (not specified in recipe)
- 2 tablespoons olive oil
- 1 large onion, chopped
- Zucchini (not specified in recipe)
- 3 garlic cloves, minced
- Cayenne Pepper (not specified in recipe)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (14 ounce) can artichoke hearts, quartered and drained
- 1 1/2 cups medium-grain rice
- 4 cups vegetable broth
- Green Beans (not specified in recipe, green peas are used instead)
- Salt and freshly ground black pepper, to taste
- 1 lemon, cut into wedges (for garnish)
- 1 medium red bell pepper, chopped
- 1 cup frozen green peas
- 1/2 cup fresh parsley, chopped (for garnish)
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How to Make Artichoke Paella
- Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more, until fragrant.
- Stir in the rice and cook for 2 minutes, stirring constantly, until lightly toasted.
- Add the saffron threads and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the artichoke hearts, peas, and tomatoes. Continue to simmer, covered, for another 10 minutes, or until the rice is cooked through and the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with fresh parsley and lemon wedges (optional).
- Enjoy your delicious and satisfying vegetarian paella!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
28g
Fat
9g
Carbs
36g
