Check out this Spanish paella with artichokes recipe
Spanish paella is a vibrant, traditional dish known for its rich flavors and variety of ingredients. Originating from Valencia, Spain, this dish has evolved over centuries, incorporating various local ingredients. The vegetarian and eggless version with artichokes we're focusing on today offers a delightful twist to the classic recipe, making it accessible to a wider audience. Let's get cooking.
Gather the following ingredients
For this dish, gather one cup of Bomba or Arborio rice, two cups vegetable broth, one large chopped onion, two minced garlic cloves, one sliced red bell pepper, half a cup of thawed green peas, one can quartered artichoke hearts, half a teaspoon optional saffron threads for color and flavor, salt to taste, and two tablespoons olive oil.
Preparing the vegetables
Start by heating the olive oil in a large skillet or paella pan over medium heat. Add the chopped onions and minced garlic to the pan. Saute them until they become soft and translucent. This step is crucial as it forms the flavor base for our paella. Make sure not to brown them too much as it could alter the taste.
Cooking rice with saffron
Add the rice to your skillet along with the saffron threads if using. Stir well ensuring each grain is coated in oil and mixed with saffron for an even color throughout. Cook for about two minutes before adding your vegetable broth. Bring it to a boil then reduce heat to low allowing it to simmer uncovered without stirring.
Adding vegetables and simmering
After about 10 minutes, when most of the liquid has been absorbed by the rice but there's still a slight layer on top, carefully scatter your red bell pepper strips, green peas, and quartered artichoke hearts evenly across the surface. It's important not to stir; instead, allow them to gently steam cook from the simmering moisture below, infusing the dish with their flavors.
Final touches and serving
Continue cooking until the liquid is absorbed and the vegetables are tender, about ten more minutes. Once done, let it sit off heat, covered for five minutes, allowing flavors to meld. Serve directly from the pan, optionally garnished with lemon wedges or parsley. This vegetarian paella promotes a communal spirit, welcoming dietary preferences at any gathering with its zestful flavors.
