Eosinophilic Esophagitis Friendly Vegan Spanish Paella
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Learn more →Ingredients
4 servings
For the saffron broth
- 3 cups vegetable broth
- ¼ tsp saffron threads
For the paella
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 ½ tsp smoked paprika
- ½ tsp sweet paprika
- 1 ½ cups bomba rice or short-grain rice
- ½ cup dry white wine
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) artichoke hearts, drained and quartered
- ½ cup frozen peas
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
Combine the vegetable broth and saffron threads in a small saucepan over medium heat until the broth is steaming and the saffron has turned the liquid a deep golden-yellow, about 5 minutes. Reduce heat to the lowest setting to keep warm.
- 2
Heat the olive oil in a 12-inch paella pan or wide shallow skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7 minutes.
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