The best vegetable paella recipe! It’s loaded with vegetables, chickpeas, and savory, smoky rice. This Spanish dish is perfect for serving at dinner parties, since it’s vegetarian, vegan and gluten free. Recipe yields 6 hearty servings.
Ingredient:
3 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped fine
1 ½ teaspoons fine sea salt, divided
6 garlic cloves, pressed or minced
2 teaspoons smoked paprika
1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
2 cups short-grain brown rice*
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
3 cups vegetable broth
⅓ cup dry white wine** or vegetable broth
½ teaspoon saffron threads, crumbled (optional)
1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
2 red bell peppers, stemmed, seeded and sliced into long, ½”-wide strips
½ cup Kalamata olives, pitted and halved
Freshly ground black pepper
¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish
2 tablespoons lemon juice, plus additional lemon wedges for garnish
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