Ingredients
2 tablespoons extra virgin olive oil
1 onion, diced
1 red bell pepper, sliced into ribbons
2 carrots, chopped into cubes
2 garlic cloves, minced
1 cup cherry tomatoes, halved
2 cups spinach, chopped
1 cup green peas, fresh or frozen
1 can/jar (14 oz) artichoke hearts in water, drained and quartered
½ cup black olives (Kalamata recommended)
½ teaspoon smoked paprika (optional)
1 teaspoon saffron threads
1 ½ cups Spanish rice (bomba or arborio)
4 ½ cups hot vegetable broth
¼ cup fresh flat-leaf parsley, chopped
Salt, to taste
Lemon wedges, to serve
Instructions
- Heat olive oil in a large wide skillet or paella pan over medium heat. Cook diced onion for 3–4 minutes until softened. Add garlic, bell pepper, and carrots; cook 5 minutes.
- Stir in cherry tomatoes, smoked paprika, and saffron. Cook 2 minutes until fragrant.
- Add rice, stirring to coat grains. Pour in hot vegetable broth and season with salt. Simmer uncovered for 15 minutes without stirring to let rice absorb liquid and form crust.
- Scatter spinach, peas, artichokes, and olives evenly over rice. Cook 5 more minutes until spinach wilts and rice is tender.
- Remove from heat, sprinkle with parsley, and let rest 5 minutes. Serve with lemon wedges.
Notes
Add sautéed mushrooms for earthiness.
Substitute artichokes with grilled zucchini or eggplant slices.
Use smoked or sweet paprika as preferred.
Garnish with roasted red peppers or chopped almonds.
Use vegan vegetable broth for a fully vegan dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish, Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 310
- Sugar: 7g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
