Vegan Paella with artichokes and almonds

Paella is without a doubt my favourite rice dish. It’s so versatile and goes with pretty much every vegetable out there.

This dish, like most of my recipes, is easily adaptable depending on your preferences. This is one of my favourite versions, it just looks so beautiful, and the almonds and artichokes are a delicious combination.

In other news – it’s still Veganuary! Lots of people took the plunge to give a vegan diet a go for a New Year’s resolution this year. If you’re stuck for recipes or motivation, head over to their site for even more delicious recipes and inspiration. That ‘Really Hungry Burger‘ is surely able to make anyone’s mouth water?

Vegan Paella with artichokes and almonds

Print Recipe

Paella is without a doubt my favourite rice dish. It’s so versatile and goes with pretty much every vegetable out there. This dish, like most of my recipes, is easily adaptable depending on your preferences. This is one of my favourite versions, it just looks so beautiful, and the almonds and artichokes are a delicious combination.

• CourseMain Dish
• CuisineSpanish, Vegan

Vegan Paella with artichokes and almonds Print Recipe Paella is without a doubt my favourite rice dish. It’s so versatile and goes with pretty much every vegetable out there. This dish, like most of my recipes, is easily adaptable depending on your preferences. This is one of my favourite versions, it just looks so beautiful, and the almonds and artichokes are a delicious combination. CourseMain Dish CuisineSpanish, Vegan

Ingredients

• 4 tbsp olive oil
• 1 large Onion finely chopped
• 1 pinch thyme
• 3 cloves Garlic finely chopped
• 2 pints Organic vegetable stock
• 125 ml white wine
• 225 g arborio rice
• 1 pinch saffron (optional)
• 1 tsp parprika
• 1 tsp dried chilli flakes (or to taste)
• Salt & Pepper to taste
• 1 red pepper diced
• 1 Large handful jarred artichoke hearts in olive oil drained and halved
• 150 g fresh spinach
• 100 g frozen peas
• 3 tbsp Flaked almonds

Servings:

Instructions

1. In a large pan, heat the oil and saffron, add onions and cook on a medium heat for 3 minutes
2. Add the garlic, red pepper, thyme and paprika and cook for a further 2 minutes.
3. Add the rice and stir well, season lightly, add the stock and wine, bring to the boil, then cover and simmer, stirring often for 20 minutes, until the stock is nearly absorbed and rice is cooked through.
4. Add the peas, spinach and artichokes and cook for a further 3 minutes.
5. Top with the almonds and serve.

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