SPANISH VEGETARIAN PAELLA (READY IN 30 MINUTES!)
SPANISH VEGETARIAN PAELLA (READY IN 30 MINUTES!) By: Sara Trezzi Heath the vegetable broth.
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Cooking tools:
- Skillet
- Paella pan
- Cutting board
- Chef's knife
- Measuring cup
- Saucepan
- Mixing bowl
- Spoon
- Wooden spoon
- Stove
- Aluminum foil
- Serving platter
- Kitchen timer
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 onion - diced
- 1 red bell pepper - washed and chopped into ribbons
- 2 carrots - chopped into cubes
- 2 garlic cloves
- 1 cup cherry tomatoes - halved
- 2 cups spinach - chopped
- 1 cup green peas - fresh or frozen
- 14 oz artichoke hearts in water - drained and quartered
- ½ cup black olives - (Kalamata olives work great)
- ½ tsp smoked paprika - optional
- 1 tsp saffron threads - see note
- 1 ½ cups spanish rice - see note
- 4 ½ cups vegetable broth - hot - see note
- ¼ cup fresh flat-leaf parsley - chopped
- salt to taste
- lemon wedges - to serve
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