Paella #2 (the better one!)

Serves 4

• 1/2 tsp saffron

• 3 Tbsp lemon juice

• 1 Tbsp olive oil (if oil-free, sub vegetable broth)

• 1 ½ cups diced yellow onion (~1 medium onion as recipe is written)

• 1 cup diced red bell pepper (~1 medium pepper as recipe is written)

• 3 Tbsp minced garlic (~6 cloves garlic as recipe is written)

• 2 tsp smoked paprika

• 2 tsp sea salt

• 2 cups arborio rice

• 4 cups vegetable broth

• 1 cup quartered, marinated artichoke hearts, marinade reserved (~12-ounce jar as recipe is written)

• 1 cup cherry tomatoes, halved

• 1 cup frozen peas

FOR SERVING optional

• 1 batch vegan chorizo sausage

• Lemon wedges

  1. In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside.

  2. In a large skillet or paella pan — at least 12 inches in diameter — heat the olive oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened — about 5 minutes. Add paprika and salt and toss.

  3. Add the rice and stir to coat and lightly toast the grains — about 2 minutes. Add the vegetable broth and the saffron and lemon juice. Stir well to evenly distribute ingredients.

  4. Bring broth to a boil. Once boiling, immediately reduce the heat to low. Cover, set a timer for 20 minutes, and simmer for 20 minutes undisturbed, or until the grains are tender and the liquid is fully absorbed.

  5. While the rice cooks, cook vegan chorizo (if including).

  6. CHORIZO: If serving with optional vegan chorizo, prepare it while the rice cooks. Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat and saute until brown.

  7. Test the rice after 20 minutes to ensure it’s cooked. If it needs more time, add 1/2 cup (120 ml) water and cover again for a few minutes. When the rice is tender, turn heat off. Add the artichoke hearts, 2 Tbsp (30 ml) of artichoke marinade, tomatoes, and peas and toss gently. Cover for 2 minutes to warm through. Taste test and adjust as needed, adding more salt to taste, artichoke marinade for acidity, or smoked paprika for depth/smokiness. Optionally, serve with vegan chorizo and lemon wedges.

  8. Best when fresh. Leftovers will keep for up to 4 days in the refrigerator. Not freezer friendly.

Entire meal is 2,200 calories.