Artichoke and Roasted Red Pepper Paella

washingtonpost.com

Jennifer in Georgia

I'm a vegan for more than 15 years cooking easy and tasty recipes.

2 tablespoons extra-virgin olive oil

1 cup white arborio rice (see headnote)

1 small yellow onion, cut into small dice

3 medium cloves garlic, minced

1 medium tomato, hulled and chopped (1 cup)

1 medium zucchini, trimmed and chopped (1 cup)

7 ounces quartered artichoke hearts, ½ cup of them chopped

2 large roasted red peppers; 1 chopped and 1 thinly sliced (drained, from a jar)

1 cup cooked lupini beans or butter beans, drained (may substitute any cooked white beans; see headnote)

2 cups low-sodium vegetable broth

1 tablespoon Spanish smoked paprika (pimenton)

½ teaspoon ground turmeric

1 teaspoon saffron threads, loosely packed (see headnote)

1 teaspoon kosher salt

Parsley leaves, finely chopped, for garnish

Directions at washingtonpost.com

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