Saffron Infused Vegan Paella

Ingredients

• 1 pinch saffron
• 2 cups arborio rice
• 1 can artichoke hearts
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 cup green peas
• 4 cups vegetable broth
• 3 tablespoons olive oil
• 1 medium onion
• 3 cloves garlic
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 bunch fresh parsley

Instructions

1. 1

   In a small bowl, soak the saffron in 2 tablespoons of warm vegetable broth for 10 minutes.

2. 2

   In a large paella pan or skillet, heat 3 tablespoons of olive oil over medium heat.

3. 3

   Add the chopped onion and minced garlic to the pan. Sauté for about 5 minutes until the onion is translucent.

4. 4

   Stir in the diced red and yellow bell peppers. Cook for another 5 minutes until they start to soften.

5. 5

   Add the arborio rice to the pan, stirring well to coat the rice with the oil and vegetables. Cook for 2 minutes.

6. 6

   Pour in the remaining vegetable broth, the saffron with its soaking liquid, smoked paprika, salt, and black pepper. Stir to combine.

7. 7

   Bring the mixture to a simmer. Reduce heat to low, cover the pan, and let it cook for 20 minutes without stirring.

8. 8

   After 20 minutes, gently fold in the artichoke hearts and green peas. Cover again and cook for an additional 10 minutes.

9. 9

   Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.

10. 10

    Garnish with chopped fresh parsley before serving. Enjoy your vibrant saffron-infused vegan paella!