View original recipe at cookieandkate.com

Vegetable Paella

Name: Vegetable Paella
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 3 tbsp extra-virgin olive oil; 1 medium yellow onion; 1 ½ teaspoons fine sea salt; 6 garlic cloves; 2 tsp smoked paprika; 15 oz diced tomatoes; 2 cup short-grain brown rice*; 15 oz chickpeas; 3 cup vegetable broth; ⅓ cup dry white wine** or vegetable broth; ½ teaspoon saffron threads; 14 oz quartered artichokes or 1 jar marinated artichoke; 2 red bell peppers; ½ cup Kalamata olives; Freshly ground black pepper; ¼ cup chopped fresh parsley; 2 tbsp lemon juice; ½ cup frozen peas

Serves 6 · 1 hr 15 min total

Alcohol

Vegetable Paella includes extra-virgin olive oil, medium yellow onion, ½ teaspoons fine sea salt. Total time: 75 minutes. Serves 6.

Ingredients

3 tbsp extra-virgin olive oil, divided

1 medium yellow onion, chopped fine

1 ½ teaspoons fine sea salt, divided

6 garlic cloves, pressed or minced

2 tsp smoked paprika

15 oz diced tomatoes, drained, preferably the fire-roasted variety

2 cups short-grain brown rice*

15 oz chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

3 cups vegetable broth

⅓ cup dry white wine** or vegetable broth

½ teaspoon saffron threads, crumbled, optional

14 oz quartered artichokes or 1 jar marinated artichoke, drained

2 red bell peppers, stemmed, seeded and sliced into long, ½”-wide strips

½ cup Kalamata olives, pitted and halved

Freshly ground black pepper

¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish

2 tbsp lemon juice, plus additional lemon wedges for garnish

½ cup frozen peas

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