What is paella, you ask? It’s a traditional Spanish rice dish, served as a main course, that originated in the province of Valencia. This take on the beloved favorite has turmeric in it rather than saffron (because that stuff is expensive!).
Spanish Artichoke and Zucchini Paella [Vegan]
- 3 cloves garlic, peeled and minced
- 1 medium yellow onion, peeled and minced
- 2 tablespoons olive oil
- 1 cup white rice
- 1 (15-ounce) can crushed tomatoes, undrained
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 1⁄2 cup chopped canned artichoke hearts, drained
- 2 medium zucchinis, sliced
- 2 cups vegetable broth
- 1 tablespoon paprika
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon chopped fresh Italian flat-leaf parsley
- 1⁄2 teaspoon salt
- In a large skillet over medium-high heat, cook garlic and onion in oil for about 4 minutes. Add rice and heat for 1 minute, making sure to constantly stir so that nothing sticks or burns.
- Add remaining ingredients, stirring to get everything mixed in evenly. Reduce heat to low, cover, and let simmer for 20 minutes.
Did you know garlic is known to have antiviral and antibacterial properties? Garlic contains an amino acid called allicin. When consumed raw, allicin breaks up biosynthesis in the formation of cell walls, helping to destroy harmful bacteria. Consuming fresh garlic can be good for your health! Pretty cool.