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Vegan Saffron Paella

This vegan paella showcases short-grain rice infused with saffron, smoked paprika, and ripe tomatoes, cooked with an array of colorful vegetables such as zucchini, bell peppers, and artichoke hearts. The dish is simmered to tender perfection with a slightly crispy bottom, creating a hearty, vibrant, and comforting one-pan meal. Brightened with lemon juice and garnished with fresh herbs, it offers a soulful taste of sunshine on a plate.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pinch saffron threads to infuse in hot oil
  • 2 tablespoons olive oil for sautéing
  • 1 cup short-grain rice preferably bomba or arborio
  • 1 teaspoon smoked paprika adds depth and smokiness
  • 2 large ripe tomatoes chopped, or 1/2 cup canned diced tomatoes
  • 4 cups vegetable broth warm
  • 1 medium zucchini sliced into half-moons
  • 1 cup artichoke hearts quartered, drained if canned
  • 1 tablespoon lemon juice freshly squeezed
  • to taste salt and pepper for seasoning
  • fresh parsley or cilantro for garnish chopped, optional

Equipment

  • Large skillet or paella pan
  • Wooden spoon or spatula

Method
 

  1. Start by warming your vegetable broth in a small pot until steaming, then set aside.
  2. Add a pinch of saffron threads to a small bowl of hot oil, allowing them to release their golden color and aroma for about 2 minutes.
  3. Pour the saffron-infused oil into a large skillet or paella pan, then add the remaining olive oil and heat over medium. When the oil shimmers, add chopped tomatoes and cook until they break down and release their fragrant juices, about 5 minutes.
  4. Stir in the smoked paprika, letting it toast gently for about 30 seconds until fragrant.
  5. Add the rice to the pan and stir well to coat each grain with the flavorful oil and spices, toasting it lightly for about 2 minutes until the edges look slightly translucent.
  6. Pour in the warm vegetable broth, then add salt and pepper to taste. Stir once to combine and bring the mixture to a gentle simmer.
  7. Arrange the sliced zucchini, bell peppers, and artichoke hearts evenly over the rice, pressing them down slightly so they sink into the simmering liquid.
  8. Reduce the heat to low and cook uncovered for 20-25 minutes, or until the rice is tender and has absorbed most of the broth, with a slight crispy bottom forming.
  9. Once cooked, remove from heat and drizzle with lemon juice. Let the paella sit for 5 minutes to allow flavors to meld.
  10. Garnish with chopped fresh herbs like parsley or cilantro, then serve straight from the pan, enjoying the vibrant colors and enticing aromas.

Notes

Feel free to customize with additional vegetables or olives for extra flavor. Using a wide pan helps achieve the desirable crispy bottom layer.