Traditional Spanish Paella Made Plant-Based | VegNews

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 cup
• vegetable broth
• 1 pinch
• saffron threads
• or ground turmeric (for color)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 1 (28-ounce) can diced fire-roasted tomatoes, undrained
• Salt and pepper to taste
• 1 cup frozen green peas, thawed
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• 2½ to 3 cups cooked rice
• 1 (6-ounce) jar
• marinated artichoke hearts
• , drained and chopped
• roasted red bell pepper
• ½ cup sliced
• pimiento-stuffed green olives
• 2 tablespoons chopped fresh parsley