I love paella. So much so that a vegetarian iteration was my chosen option to offer at my and Rick’s wedding (alongside Rick’s choice of ribeye, or whatever. Groan zone). When done well, it is 100 the bomb. I’m taking quick breaks from writing to eat it right now.
1 yellow onion, diced
1-2 garlic cloves, minced
2 T olive oil
1 t sea salt, divided
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
2 T tomato paste
1 bunch asparagus, trimmed and cut into 1″ pieces
random peas from the freezer (optional)
1 1/2 c uncooked quinoa, rinsed
1 t paprika
1/4 t black pepper, freshly ground
1 1/2 c water
2 t vegetable bouillon
1/2 c vegetable broth
lemon slices for garnish (optional)
parsley for garnish, chopped
- In a large, oven-safe, sauté pan over medium, sauté onions and garlic in olive oil for four minutes.
- Add bell peppers and 1/2 t sea salt. Continue cooking for 15 minutes, stirring often.
- Add tomato paste, asparagus, and random peas from freezer (optional) and cook for two minutes.
- Add quinoa (still uncooked), paprika, remaining 1/2 t sea salt, and black pepper. Sauté for about five minutes, stirring constantly.
- Add water and bouillon. Bring mixture to a boil, then lower heat and simmer uncovered for 25 minutes.
- Meanwhile, preheat the oven to 375°F.
- Stir in vegetable broth. Top paella with lemon slices if you like, then transfer pan to oven to bake for ten minutes.
- Garnish with parsley and serve.
Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 6/10
Are you gonna ruin it with asparagus?Rick, to me
Adapted from Vegan Gluten Free Quinoa Paella.
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