Vegetarian Paella
Vegetarian paella is a crowd-pleasin', all-season dish that's easy to prepare and absolutely craveable. The saffron-scented socarrat is the highlight of paella, of course, so serve with your favorite veggies and create a meal all will love!
Servings 4 servings
Calories 355kcal
Ingredients
- 1 tablespoon olive oil
- 1 link vegetarian chorizo sausage sliced thin
- 1 small onion chopped
- 2-3 big slices piquillo peppers chopped
- 1 small green bell pepper chopped
- 3 cloves peeled garlic minced
- 1 tablespoon smoked paprika
- 10-15 stems of saffron crumbled
- 1 teaspoon Kosher salt
- 1 cup Bomba rice
- 3 cups vegetable stock
- 1 zucchini cut into matchsticks
- 1 small jar marinated artichoke hearts
Instructions
- If grilling, prepare your grill for direct heat. On stovetop, turn heat to medium. In a large skillet or 15" paella pan, heat the oil until shimmering. Add the vegetarian sausage, and cook for 5 minutes, stirring frequently (double-check your package directions for optimal cooking technique).
- Add the onions and peppers and saute until soft, about 5 minutes. Add the garlic, and sprinkle the spices over the vegetables. Spread the rice evenly over the vegetables, pour in the stock, and give a gentle stir, just to cover the rice and vegetables with the stock.
- Then, don't stir any more until the rice cooked, about 20 minutes. The rice will be plump, and most of the stock will be absorbed. With a wide spatula, scrape a path through the paella, checking for the formation of soccarat.
- Add the zucchini and artichokes, and stir until heated through.
- Serve immediately. Stash leftover in the fridge - they're fabulous the next day, too.
Nutrition
Calories: 355kcal