Spring Vegetable Paella vegan

Ingredients

• 8.8 ounces asparagus
• 7 ounces carrot
• 7 ounces frozen broad beans
• 7 ounces broccoli
• 10.5 ounces ar chargrilled artichoke hearts in olive oil
• 1 large onion
• 6 garlic cloves (crushed)
• 2 cups Bomba paella rice
• 31/2 to 4 cups vegetable stock
• 1 teaspoon paprika
• 1 pinch saffron
• 1 dash smoked paprika
• 2 preserved lemons (finely chopped)
• 1 salt & pepper
• 1 handful parsley leaves (chopped)

Personal Tags 

Save Tag

Recipe Notes 

Save Notes