Vegetarian paella is a crowd-pleasin', all-season dish that's easy to prepare and absolutely craveable. The saffron-scented socarrat is the highlight of paella, of course, so serve with your favorite veggies and create a meal all will love!
Servings 4 servings
- 1 tablespoon olive oil
- 1 link vegetarian chorizo sausage sliced thin
- 1 small onion chopped
- 2-3 big slices piquillo peppers chopped
- 1 small green bell pepper chopped
- 3 cloves peeled garlic minced
- 1 tablespoon smoked paprika
- 10-15 stems of saffron crumbled
- 1 teaspoon Kosher salt
- 1 cup Bomba rice
- 3 cups vegetable stock
- 1 zucchini cut into matchsticks
- 1 small jar marinated artichoke hearts
If grilling, prepare your grill for direct heat. On stovetop, turn heat to medium. In a large skillet or 15" paella pan, heat the oil until shimmering. Add the vegetarian sausage, and cook for 5 minutes, stirring frequently (double-check your package directions for optimal cooking technique).
Add the onions and peppers and saute until soft, about 5 minutes. Add the garlic, and sprinkle the spices over the vegetables. Spread the rice evenly over the vegetables, pour in the stock, and give a gentle stir, just to cover the rice and vegetables with the stock.
Then, don't stir any more until the rice cooked, about 20 minutes. The rice will be plump, and most of the stock will be absorbed. With a wide spatula, scrape a path through the paella, checking for the formation of soccarat.
Add the zucchini and artichokes, and stir until heated through.
Serve immediately. Stash leftover in the fridge - they're fabulous the next day, too.