beta
Vegetable Paella

Vegetable Paella

cookieandkate.com

  • 1 hr 15 min
  • Serves 6
Alcohol
Save a private copy
3 tbsp extra-virgin olive oil, divided
1 medium yellow onion, chopped fine
1½ tsp 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 tsp 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

More like this