Vegan Paella

Sofrito In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 5 minutes until the onion is translucent and the garlic is fragrant.

2.Add the diced bell peppers, smoked paprika, and turmeric to the pan. Sauté for another 5 minutes until the peppers are slightly softened.

Rice and Vegetables Next, add the paella rice to the pan and stir to coat it in the sofrito mixture. Cook for 2 minutes, stirring occasionally.

4.Pour in the vegetable broth and canned diced tomatoes, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Simmer for 10 minutes.

Saffron Infusion Meanwhile, prepare the saffron infusion by combining the saffron threads and hot water in a small bowl. Let it steep for a few minutes until the water turns a vibrant golden color.

6.After 10 minutes, add the frozen peas, artichoke hearts, mushrooms, green beans, roasted red bell peppers, and pitted green olives to the pan. Stir to incorporate the vegetables into the rice.

7.Pour the saffron infusion over the rice mixture and gently stir to distribute the color and flavor. Season with salt and black pepper to taste.

8.Cover the pan again and let the paella simmer for an additional 10-15 minutes, or until the rice is cooked and the flavors have melded together.

Garnish Garnish the vegan paella with fresh chopped parsley and serve with lemon wedges on the side.