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Name: Saffron Vegetable Paella
Prep time: 43 min
Total time: 66 min
Yield: 4 servings
Ingredients: 900 ml hot unsweetened vegetable stock; 0.3 g saffron threads; 60 ml extra-virgin olive oil; 1 brown onion, finely diced; 1 red bell pepper, cut into 1 cm strips; 1 yellow bell pepper, cut into 1 cm strips; 4 garlic cloves, minced; 200 g cherry tomatoes, halved; 30 g tomato paste; 2 tsp smoked paprika; 1 tsp sweet paprika; 300 g Bomba rice; 100 ml dry white wine; 5 g fine sea salt; 1 g freshly ground black pepper; 150 g frozen artichoke hearts, thawed and halved; 120 g green beans, trimmed and cut into 4 cm lengths; 120 g jarred roasted red peppers, drained and sliced into strips; 240 g canned chickpeas, drained and rinsed; 20 g fresh flat-leaf parsley, roughly chopped; 1 lemon, cut into 8 wedges; 15 ml extra-virgin olive oil

Saffron Vegetable Paella

Vegan pan paella with saffron stock, peppers, artichokes, beans and chickpeas, finished with a toasty socarrat.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Saffron Vegetable Paella

Vegan pan paella with saffron stock, peppers, artichokes, beans and chickpeas, finished with a toasty socarrat.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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