How to Make Saffron Infused Vegan Paella

Мethod of preparation

1. Heat the olive oil in a large paella pan or skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. 2. Incorporate the chopped red and yellow bell peppers and zucchini. Sauté for 5-7 minutes, until the vegetables soften. 3. Stir in the halved cherry tomatoes and cook for 2 minutes. Add the Arborio rice and mix well, ensuring the rice is thoroughly coated with the vegetables and oil. 4. In a small bowl, steep the saffron threads in 1/4 cup of warm vegetable broth for about 5 minutes. Pour this saffron mixture into the pan along with the remaining vegetable broth. 5. Stir in the smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to low. Allow the paella to simmer gently for about 20 minutes without stirring, until the rice is nearly fully cooked and most of the liquid is absorbed. 6. Add the frozen peas and drained artichoke hearts. Cover the pan and cook for an additional 5-10 minutes, until the peas are tender and the rice is done. 7. Once cooked, remove the pan from heat. Let it rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side. 8. Enjoy your flavorful and vibrant Saffron Infused Vegan Paella!