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Spanish Vegetarian paella – Paella vegetariana

This paella is so moist, full of flavour, and substantial, that you will scarecly notice it is meat-free. The green, red, and yellow peppers will add a vibrant splash of colour to the paella, while the tangy artichoke hearts, delicate peas, and juicy tomatoes ensure that this vegetarian paella will satisfy even the most avid carnivores.



  • 1/4 cup (60ml) olive oil
  • 1 large yellow onion, chopped
  • 5 cloves garlic, minced
  • 4 cups (950mll) vegetable broth
  • 2 cups (450g) rice
  • 1 small red pepper, cut into strips
  • 1 small green pepper, cut into strips
  • 1 small yellow pepper, cut into strips
  • 4 medium tomatoes, seeded and chopped
  • 1 cup (115g) frozen peas, defrosted
  • 2 cups (400g) artichoke hearts, tough outer leaves removed, and quartered
  • 1 lemon


  • Heat the oil in a paella pan and saute the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.

  • Pour the rice into the paella pan and saute for about three minutes. Add the peppers and tomatoes and cook for a further three minutes. Add the simmering vegetable broth and cook over a medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.

  • Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender. Garnish with lemon wedges and serve.

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