✓ 2 cups white wine such as Chardonnay (make sure it’s vegan friendly!)
✓ 16 oz Spanish Rice aka Paella Rice (or similar short-grain rice), rinsed and drained salt and black pepper
✓ ½ lb thin fresh asparagus spears (12-16 spears)
✓ 1 red bell pepper seeded and chopped
✓ 1 yellow onion peeled and chopped
✓ 8 oz mushrooms (shiitake or baby bella) washed and chopped
✓ 14 oz artichoke hearts canned, halved
✓ ½ cup green peas
✓ 1/4 cup piquillo peppers chopped (or sub roasted red peppers)
✓ 2 cloves garlic peeled and minced
✓ 2 tablespoons capers, plus extra for serving
✓ 1/2 to 1 teaspoon cayenne pepper
✓ 1 teaspoon smoked paprika
✓ 1 pinch saffron threads soaked in 2 T hot water
✓ ⅓ cup sliced olives for serving
✓ 1 lime and 1 lemon cut into wedges for serving
Instructions
Preheat oven to 375 degrees.
In a large stock pot, combine 4 cups of the vegetable stock and 2 cups of white wine. Bring to a boil, and add rice. Cover and simmer for 15 minutes.
Trim asparagus spears and steam for about 4-5 minuets, until slightly tender. Rinse with cold water and set aside.
In a paella pan (or deep oven-safe frying pan), heat a few tablespoons of the vegetable broth over medium heat. Add red bell peppers and on-ions and cook for 4-5 minutes. Add mushrooms and cook for 3 more minutes.
Add green peas, piquillo or roasted red peppers, garlic, capers, papri-ka, and cayenne pepper. Stir and cook for 2 more minutes.
Add rice into paella pan along with saffron and soaking water. Season with salt and pepper to taste, and stir to combine. Add halved artichoke hearts and asparagus spears on top and press down into rice mixture.
Bake in the oven for 30 minutes. Check on the paella every 10 minutes, adding a bit of the remaining vegetable stock each time so that the paella stays moist and doesn’t dry out.
Remove from oven. Serve with lime and lemon wedges and sprinkle some extra capers and the sliced olives on top.
Notes: Some cooked fava beans or large lima beans would be a nice addi-tion to this paella!
