Vegetarian/Vegan paella

It's vegan, gluten-free, and soy-free. Makes 6 servings and reheats great, perfect for meal prep!

Ingredients:

– 2 tbsp olive oil

– 1 large yellow onion, diced

– 1 red bell pepper, sliced

– 1 yellow bell pepper, sliced

– 4 cloves garlic, minced

– 2 cups short-grain white rice (Bomba or Arborio)

– 1 tsp smoked paprika

– 1/2 tsp saffron threads, crushed

– 1/4 tsp ground turmeric

– 4 cups vegetable broth

– 1 cup canned diced tomatoes, drained

– 1 cup frozen green peas, thawed

– 1 cup artichoke hearts, quartered

– 1/2 cup green olives, halved

– Salt and pepper to taste

– Fresh parsley and lemon wedges for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until softened, about 5 minutes.

2. Add garlic, rice, paprika, saffron, and turmeric. Cook for 2 minutes until fragrant.

3. Pour in vegetable broth and tomatoes, bring to a simmer. Season with salt and pepper, reduce heat to low, cover, and cook for 25 minutes.

4. Add peas, artichoke hearts, and olives on top without stirring. Cover and cook for 10 more minutes until rice is tender.

5. Remove from heat, let sit covered for 5 minutes. Garnish with parsley and serve with lemon wedges.