Traditional Spanish Paella Vegan

Ingredients

• 1 pinch saffron threads (Soak in 2 tablespoons of hot water for 10 minutes)
• 3 tablespoons olive oil (For sautéing)
• 1 medium onion (Chopped)
• 4 cloves garlic (Minced)
• 1 medium red bell pepper (Chopped)
• 1 medium green bell pepper (Chopped)
• 2 medium tomato (Chopped, can use canned tomatoes if fresh aren't available)
• 1 teaspoon smoked paprika (For that smoky flavor)
• 1 cup chickpeas (Cooked or canned, drained and rinsed)
• 1.5 cups long-grain rice (I prefer Basmati for its aroma)
• 4 cups vegetable broth (Low-sodium, for better control of salt)
• 1 cup frozen peas (Add at the end for color and sweetness)
• 1/4 cup fresh parsley (Chopped, for garnish)
• 2 medium lemon wedges (For serving)

Instructions

1. 1

   In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

2. 2

   Stir in the minced garlic, red bell pepper, and green bell pepper, cooking for another 3-4 minutes until they soften.

3. 3

   Add the chopped tomatoes and cook for an additional 5 minutes, allowing the mixture to become saucy.

4. 4

   Sprinkle in the smoked paprika and stir to combine, letting it cook for about a minute.

5. 5

   Next, add the rice and chickpeas, stirring well so everything is coated with the flavorful mixture.

6. 6

   Pour in the vegetable broth and the saffron water (don't forget the threads!) and bring to a gentle boil.

7. 7

   Reduce the heat to low, cover with a lid, and let it simmer for about 20 minutes, or until the rice absorbs the liquid.

8. 8

   After 20 minutes, carefully remove the lid, fold in the frozen peas, and cover again for another 5 minutes to allow the peas to heat through.

9. 9

   Once done, remove from heat and let it sit for 5 minutes before fluffing the rice with a fork.

10. 10

    Serve garnished with fresh parsley and lemon wedges on the side.