Vegan Paella: Spanish-Inspired Rice

Ingredients

• 1 Tbsp olive oil
• 1 medium onion
• 2 garlic clove
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp smoked paprika powder
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 2 medium tomato
• 1 red bell pepper
• 1 1/2 cup Spanish paella rice
• 4 cup boiling water
• 2 vegetable bouillon cube
• 1 pinch saffron threads
• 1 cup frozen green peas
• 1 1/2 cup marinated artichoke hearts

Instructions

1. 1

   Heat the oil in a large pan or paella pan over medium-high heat. Cook the onion, garlic, salt, and pepper for 3 minutes.

2. 2

   Then add the spices. Stir for 30 - 60 seconds to toast.

3. 3

   Add in the tomatoes and bell pepper (reserving a few slices for garnish, if desired). Cook for 2 to 3 minutes.

4. 4

   Add the paella rice, toasting this for 1 to 2 minutes, stirring occasionally.

5. 5

   In a large jug, mix the boiling water and bouillon so that the cubes dissolve.

6. 6

   Add the liquid and saffron to the pan. Bring to a boil, reduce to a gentle simmer and cook uncovered for 20 to 30 minutes, or until the rice is tender. Avoid stirring the rice while it cooks.

7. 7

   When the liquid has been absorbed by the rice, taste-test. Try the rice on the outer-most part of the pan as this is the rice that cooks last given it's furthest from the heat source. If the rice is firm but tender, it's ready. Otherwise, add a splash of boiling water or hot stock, and continue to cook until tender.

8. 8

   When the rice is cooked, add the peas and half of the artichokes. Gently stir it in, then add the remaining artichokes on top, along with the reserved bell pepper slices.

9. 9

   Remove the pan from the heat, cover with a lid, and let the paella rest for 10 minutes. Do not skip this step, as it makes all the difference in the taste and texture of the rice.

10. 10

    Remove the lid, garnish, and enjoy!