Vegetables Paella (Vegan)

SERVES 4 | Vegetable paella is one of the classic paellas. Use whatever vegetables are in season-asparagus in spring, mushrooms in autumn, turnips in winter-and look freshest in the market

Vegetable paellas are just as adaptable to seasons, tastes, and whims as those with meat and seafood.

Ingredients

6 tablespoons extra-virgin olive oil

1 red bell pepper, cored, seeded, and cut into 1-inch-square pieces

1 medium eggplant, peeled and cut into ½-inch-dice

¼ pound green beans, ends trimmed and cut into 1-inch pieces

3 medium artichokes, trimmed, tough parts of leaves removed, cut into eighths, and choke scraped out only the last inch used

½ pound cauliflower, broken into bite-size pieces

9 tender garlic shoots, root ends trimmed, outer layers peeled away, and

2 garlic cloves, finely chopped

4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated

Salt

6 cups Vegetable Stock or water

½ teaspoon sweet pimenton

2 pinches saffron threads (about 20 total), lightly toasted and ground

⅓ cup fresh or thawed frozen peas

2 cups short- or medium-grain rice heat. Add the bell pepper and eggplant and cook until they begin to brown, about 5 minutes Transfer to a plate Add the remaining 2 tablespoons of oil to the pan, and then add the green beans, artichokes, and cauliflower and cook for 5 minutes Lower the heat to medium-low, add both types of garlic, the tomatoes, and 2 pinches of salt: and cook, stirring from time to time, until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes

Add 1 cup of the stock and simmer until the liquid has evaporated and the vegetables are tender, about 10 minutes Return the bell pepper and eggplant to the pan. Sprinkle in the pimentón and saffron, letting the flavors meld for a few seconds while stirring constantly. Add the remaining 5 cups of stock and the peas, increase the heat, and bring to a boil Taste for salt and adjust the seasoning as needed. Sprinkle in the rice.

With a wooden spoon, probe the pan to make sure the rice is evenly distributed. Do not stir again. Cook, uncovered, for 10 minutes over high heat, then reduce the heat to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it Remove the paella from the heat, cover with paper towels, and let it rest for 5 minutes before serving.