The classic Spanish dish is loaded with colorful veggies.
This vegan paella is a twist on the iconic Spanish seafood dish.
Pull out this easy recipe next time you need a weeknight dinner that takes just 20 minutes to prep.
Photo: Caitlin Bensel
Serve with a light, effervescent wine likerose, Vinho Verde, or Txakolina.
For non-vegetarians, dish up the paella withgrilled shrimpor chicken.
This recipe was developed by Anna Theoktisto.
Add leeks and cook, stirring often, until softened, about 5 minutes.
Add squash, bell peppers, and garlic; cook, stirring often, for 2 minutes.
Stir in rice, paprika, and salt; cook, stirring often, for 1 minute.
Stir in broth and bring mixture to a boil.
Move the skillet around the burner occasionally to reduce the risk of hot spots and ensure even cooking.
Top with artichoke halves.
Remove skillet from heat, cover, and let mixture steam for 10 minutes.
Gently fluff with a fork and top with parsley.
Serve with lemon wedges.
2,000 calories a day is used for general nutrition advice.
