| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 12g | 2g | 55g |
| sugars | fibre | protein | salt |
| 8g | 10g | 9g | 0.8g |
Why I Love American Vegetarian Paella
My love for the theater may have whisked me away from New York for a time, but no matter where my acting career has taken me, it seems I return to my home town with the gastronomic vibrancy of my beloved city in the form of recipes that speak to its diversity. This particular recipe, my take on a Vegetarian Paella, is a favorite. Even though it envelopes an essence of international cuisine, it embellishes the flavor-bursting cross-cultural narrative that makes New York City, my kitchen, and our vibrant food culture so undeniably global. Cooking this dish feels like home: a harmony of flavors, diversity personified, New York in a pan.
A Nod to Spanish Cuisine
While Jamie Oliver, the British-born chef famously known for his international inspirations, wasn’t directly involved in this recipe’s creation, one could say the spirit of his vibrant tapas recipes had a whisper in my ear. Our Vegetarian Paella is an ode to Spanish cuisine, harnessing the robust flavors of vegetables and herbs, and giving vegetarians and health-conscious eaters a substitute for the traditional seafood-heavy dish. A little bit of saffron, some paprika for a smoky touch, and cayenne pepper to add a subtle heat. When you taste it, you’re reminded of the warmth of Spanish kitchens, the laughter, the fiestas, the celebration of life.
Perfect for Sharing
The magic of paella lies in its communal appeal. It’s a dish to gather around, to engage in conversations, to break bread, and to build relationships. It’s hearty, satisfying, and incredibly versatile. Serve it alongside some Pan Con Tomate, a classic Spanish tomato bread, or a refreshing Spinach and Feta Stuffed Chicken for a fuller feast. If a lighter option is preferred, a classic garden salad pairs beautifully too.
No matter whether you share it with loved ones on a Sunday afternoon or savor it quietly during a solitary lunch break, this Vegetarian Paella recipe, warm, comforting, and bursting with flavor, is sure to win everyone over. It’s a delightful culinary nod to the intermingling of cultures, making it a New York wave-meets-Spanish coast kind of dish. Here’s to birthing more narratives through our shared love for multicultural cuisine!
What You’ll Need
- 3 tablespoons of olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 1/2 cups of short grain brown rice
- 1/4 teaspoon saffron threads
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup green peas, frozen or fresh
- 1/2 cup parsley, chopped
- 1 lemon, sliced into wedges
- 1 cup artichoke hearts, quartered
- Salt and pepper to taste
Method
Step One
Start by heating 3 tablespoons of olive oil in a large pan or skillet over medium heat. Add the chopped onion and red bell pepper and cook until the onion is translucent and the pepper is soft, about 5-7 minutes.
Step Two
Add the minced garlic to the pan and stir for about a minute until it is fragrant. Next, add 1.5 cups of short grain brown rice to the pan. Stir the rice around until it is coated with the oil and begins to toast slightly.
Step Three
Along with the rice, add 1/4 teaspoon of saffron threads, 1/4 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper. Stir these spices in to mix them evenly throughout the rice.
Step Four
Pour 4 cups of vegetable broth into the pan and add a can of diced tomatoes along with their juices. After that, throw in a can of rinsed and drained chickpeas. Bring the mixture to a simmer and reduce the heat to low. Cover the pan and let it cook for 35-40 minutes or until the rice is tender.
Step Five
After the rice is cooked, add 1 cup of green peas, 1 cup of quartered artichoke hearts and season with salt and pepper to taste. Let it cook for another 5 minutes.
Step Six
Finally, turn off the heat, stir in 1/2 cup of chopped parsley and serve the paella with the lemon wedges on the side. Enjoy your Vegetarian Paella!
