½ teaspoon saffron thread, crumbled, or 1/2 tablespoon ground turmeric
2 bay leaves
½ cup frozen peas (75 g)
½ cup canned artichoke heart (85 g)
½ cup vegan chorizon (75 g), optional
½ cup fresh flat-leaf parsley (15 g), chopped
1 lemon, quartered, for garnish
Nutrition Info
Calories 662
Fat 38g
Carbs 68g
Fiber 5g
Sugar 15g
Protein 7g
How to Make It
1. Step
Heat the olive oil in a large skillet over medium heat.
2. Step
Add the onion and cook until translucent, 3-4 minutes.
3. Step
Add the garlic and cook for about 2 minutes until it is fragrant.
4. Step
Add the yellow bell peppers, red bell peppers, and green beans. Cook stirring occasionally, for 5 minutes until tender.
5. Step
Add the rice, smoked paprika, sweet paprika, tomato paste, salt, and pepper. Stir until incorporated. Cook for 1-2 minutes until the rice starts to sizzle.
6. Step
Add the canned tomatoes. Cook for 5 minutes until the liquid has evaporated slightly.
7. Step
Add the vegetable broth, saffron threads (crush the saffron threads between your fingertips),and bay leaves. Bring to a boil on high heat. Continue cooking, stirring occasionally, until most of the liquid is absorbed by the rice, about 10 minutes.
8. Step
Add in the peas, artichokes, and sausage, if using. Cover the pan, reduce the heat to low, and cook for 10 minutes.
9. Step
Remove the pan from the heat and let sit covered for 10 minutes.
