Name: Vegan Paella
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 1 tbsp olive oil; 1 null medium onion (chopped); 2 null garlic cloves (minced); 1 tsp salt; 0.5 tsp ground black pepper; 1 tsp smoked paprika; 1 tsp dried thyme; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.5 tsp cayenne pepper; 2 null medium tomatoes (diced); 1 null red bell pepper (thinly sliced); 1.5 cups paella rice; 4 cups boiling water; 2 null vegetable bouillon cubes; 1 pinch saffron ((optional, but recommended)); 1 cup frozen green peas; 1.5 cups marinated artichoke hearts (chopped); 1 slice lemon

Instructions

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1

Heat the olive oil (1 tbsp) in a large pan or paella pan over medium-high heat. Cook the onion (1 medium), cloves (2 garlic), salt (1 tsp), and ground black pepper (0.5 tsp) for 3 minutes.
2

Then add the smoked paprika (1 tsp), dried thyme (1 tsp), ground cumin (0.5 tsp), dried oregano (0.5 tsp), and cayenne pepper (0.5 tsp). Stir for 0.5 - 1 minute to toast.
3

Add in the tomatoes (2 medium) and bell pepper (1 red) (reserving a few slices for garnish, if desired). Cook for 2 - 3 minutes.
4

Add the paella rice (1.5 cups), toasting this for 1 - 2 minutes, stirring occasionally.
5

In a large jug, mix the boiling water (4 cups) and bouillon cubes (2 vegetable) so that the cubes dissolve.
6

Add the liquid and saffron (1 pinch) to the pan. Bring to a boil, reduce to a gentle simmer and cook uncovered for 20 - 30 minutes, or until the rice is tender. Avoid stirring the rice while it cooks.
7

When the liquid has been absorbed by the rice, taste-test. Try the rice on the outer-most part of the pan as this is the rice that cooks last given it's furthest from the heat source. If the rice is firm but tender, it's ready. Otherwise, add a splash of [boiling water] or hot stock, and continue to cook until tender.
8

When the rice is cooked, add the frozen green peas (1 cup) and half of the marinated artichoke hearts (1.5 cups). Gently stir it in, then add the remaining [artichoke hearts] on top, along with the reserved [red bell pepper] slices.
9

Remove the pan from the heat, cover with a lid, and let the paella rest for 10 minutes. Do not skip this step, as it makes all the difference in the taste and texture of the rice.
10

Remove the lid, garnish with lemon (1 slice) (if using), and enjoy!