Vegan Artichoke Paella

Increase the family’s vegetable intake with an artichoke paella. This vegan, gluten-free recipe by Kenko Kitchen’s Kate Bradley is perfect for a family of four.

SERVES: 4

PREP: 15 min

COOK: 35 min

TOTAL: 50 min

DIFFICULTY: Medium

 

INGREDIENTS

  • 1/2 teaspoon saffron threads
  • 1 teaspoon salt
  • 1 litre low-sodium faux chicken stock OR 1 litre fish stock
  • 2 tablespoons plant-based oil
  • 1 brown onion, diced
  • 2 garlic cloves, crushed
  • 1 large tomato, diced
  • 1 red capsicum, diced
  • 200g long-grain brown rice
  • 1 teaspoon smoked paprika
  • 400g tinned artichoke hearts, drained and rinsed, whole or cut into wedges
  • 80g frozen peas
  • 15g flat-leaf parsley, chopped, to serve
  • Lemon wedges, to serve

 

METHOD

  1. Grind the saffron and salt in a mortar and pestle. Combine the mixture in a bowl with the stock and set aside.
  2. Heat the oil over medium heat in a large paella pan, or individual smaller paella dishes. Add the onion and garlic; cook for 2 - 3 minutes or until the onion begins to turn translucent. Add the tomato and capsicum and cook for a further 2 minutes. Add the saffron-infused stock, stir then allow to come to the boil. Cook for 15 minutes then add the artichoke hearts. Sprinkle over the peas and continue to cook for another 2 - 3 minutes.
  3. Remove the pan from the heat, sprinkle over the chopped parsley and serve with lemon wedges.

 

This is an edited extract from Kenko Kitchen by Kate Bradley, published by Hardie Grant Books and available from QBD. Prefer to view your recipes on your mobile device? Register for a free one-month cooked.com.au membership.