Paella is a Valencian rice dish traditionally made with meats and seafood. I came up with this vegan version with brown rice instead of white. It’s super-flavorful and although it may seem hard to make, prep time is only about 15 minutes and active cooking time is about 15 minutes; the rest is all slow baking done in the oven. And, guess what? Paella is actually a perfect summer picnic dish because it serves well at room temperature and can be carried well in a picnic basket.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 5 minutes
- Allergens: Tree Nuts
- Servings: 8
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion (finely chopped)
- 1 1/2 teaspoons fine sea salt (divided)
- 6 garlic cloves
- 1 can diced tomatoes (drained)
- 2 cups short-grain brown rice
- 1 can chickpeas (rinsed, drained)
- 3 cups vegetable broth
- 1/3 cup dry white wine
- 1/2 teaspoon saffron threads
- 1 can quartered artichokes
- 2 red bell peppers (stemmed, seeded, sliced into long ½-inch-wide strips)
- 1/2 cup kalamata olives (pitted, halved)
- Freshly ground black pepper
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons lemon juice
Arrange oven racks in upper and lower thirds of oven, making sure you have ample space between racks for Dutch oven.
Preheat oven to 350 degrees F.
Heat 2 tablespoons of oil in Dutch oven or skillet over medium heat until simmering.
Add onion and pinch of salt, then cook until onions are tender and translucent (about 5 minutes).
Stir in garlic and cook until fragrant (about 30 seconds).
Stir in tomatoes and cook until mixture begins to darken and thicken slightly (about 2 minutes).
Stir in rice and cook until grains are well coated with tomato mixture (about 1 minute).
Stir in chickpeas, broth, wine, saffron, and 1 teaspoon salt.
Increase heat to medium-high and bring mixture to boil, stirring occasionally.
Cover pot and transfer to lower rack in oven then bake, undisturbed, until liquid is absorbed and the rice is tender (about 50-55 minutes).
Meanwhile, line large rimmed baking sheet with parchment paper.
On baking sheet, combine artichokes, peppers, chopped olives, 1 tablespoon olive oil, ½ teaspoon salt, and few twists of freshly ground black pepper.
Toss to combine, then spread contents evenly across pan.
Roast vegetables on upper rack until artichokes and peppers are tender and browned around edges (about 40-45 minutes).
Remove from oven and let vegetables cool for few minutes.
Add ¼ cup parsley and lemon juice to pan, tossing to combine.
Season with salt and pepper to taste, then set aside.
Distribute roasted vegetables over baked rice, cover, and let paella sit for 5 minutes.
Garnish with sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls with lemon wedges on the side.