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Embark on a flavorful journey to Spain by preparing this vibrant Vegetarian Paella. It brings together the fresh, earthy taste of artichokes, the sweet crunch of bell peppers, and a medley of seasonal vegetables. All of these come together harmoniously over arroz infused with the warm golden color and subtly earthy aroma of saffron. Ideal for a vegetarian feast or any gathering, this dish is as delightful to the eye as it is to the palate!
Heat the vegetable broth and add the saffron threads, allowing them to steep and release their color while you prepare the other ingredients.
In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
Add the sliced red and yellow bell peppers, and artichoke hearts. Season with salt, pepper, and smoked paprika. Cook for about 5 minutes until the vegetables start to soften.
Add the rice, stirring to coat the grains with oil and vegetables. Cook for about 1-2 minutes until the edges of the rice become translucent.
Pour in the saffron-infused vegetable broth and bring the mixture to a boil, then reduce the heat to medium-low.
Sprinkle the peas over the top of the rice and vegetables, but do not stir once the liquid is added. Allow the paella to cook uncovered for 20-25 minutes until the rice is tender and most of the liquid is absorbed.
Increase the heat for the last 2-3 minutes to crisp up the rice at the bottom slightly, creating the traditional crust known as 'socarrat'.
Remove the pan from the heat and cover it with a clean towel to rest for 5 minutes.
Garnish with lemon wedges and freshly chopped parsley before serving.
