Vegan Paella (Quick + Easy Spanish Recipe)

simple-veganista.com

James Gill

½ heaping teaspoon saffron or turmeric

2 tablespoons olive oil or ¼ cup water/veggie broth

1 large yellow onion, thinly sliced

2 bell peppers (red, orange or yellow), cored and thinly sliced

4 cloves garlic, minced

1 ½ cups green beans or asparagus, cut into 2-inch pieces

1 lb. (16 oz) tomatoes, seeded and diced or 1 can ( 14 oz.) diced tomatoes + juice

1 ½ teaspoons smoked paprika

1 teaspoon red pepper flakes, optional

2 to 3 bay leaves

1 ½ cups short grain rice (Valencia or arborio)

3 ½ cups low-sodium vegetable broth

½ to 1 teaspoon salt, or to taste

1 can/jar (14 oz) artichoke hearts in water, drained and quartered

1 cup green peas (fresh or frozen, thawed)

chopped parsley leaves, to garnish

lemon wedges, to serve

Directions at simple-veganista.com

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