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Veggie Chicken Paella with Artichokes and Spinach – vegetarian recipe
Stav Kogan

Veggie 'Chicken' Paella with Artichokes and Spinach

Bring the vibrant, sunny flavors of the Spanish coast to your kitchen with this one-pan vegetarian paella, featuring saffron-infused rice, veggie 'chicken', artichoke hearts, and spinach. A true paella has a firmer, drier texture, making each bite a delightful discovery.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cup
Calories: 272
Ingredients Method Nutrition

Ingredients
  

  • 1 to 2 tablespoons / 15 to 30 mL (1 fl oz) coconut or olive oil
  • 1/2 onion, cut into 1-inch / 2.5 cm dice
  • 4 cloves garlic, thinly sliced
  • 2 cups (500 mL) chopped tomatoes
  • 1 package 10 ounces / 285 g (10.1 oz) Gardein Chick'n Scallopini, cut into 1-inch / 2.5 cm pieces
  • 2 cups (500 mL) vegetable stock
  • 1 cup (250 mL) arborio rice
  • 2 cups (500 mL) frozen artichoke hearts, thawed and quartered, or 1 can 14 ounces / 398 mL (13.5 fl oz) artichoke hearts, drained and quartered
  • 1 teaspoon (5 mL / 0.2 fl oz) dried basil
  • Pinch of black pepper
  • Two pinches of saffron
  • 4 cups (960 ml) (1 L) chopped spinach leaves, about 4 ounces / 113 g (4 oz)
  • 1/2 lemon
  • for Perfect Paella
  • To get the most vibrant color and flavor from your saffron, 'bloom' the threads by steeping them in 2 tablespoons (30 ml / 1 fl oz) of warm vegetable stock for 10-15 minutes before adding them to the pan.
  • The key to a great paella is the 'socarrat'—the crispy, toasted layer of rice at the bottom of the pan. The secret is not stirring during the final 10 minutes of cooking. Listen for a gentle crackling sound, which tells you it's forming!
  • Use the right pan. A wide, shallow pan (a paella pan is ideal, but a large 12-inch skillet works well) allows the rice to cook in a thin, even layer, which is essential for the proper texture.

Method
 

  1. Heat the oil in a large skillet or wide-bottomed pot over medium-high heat.
  2. Add the onion and cook for 5 minutes or until translucent.
  3. Add the garlic and chopped tomatoes.
  4. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down.
  5. Stir in the Gardein Chick'n Scallopini, vegetable stock, arborio rice, artichoke hearts, basil, pepper, and saffron.
  6. Bring the mixture to a simmer.
  7. Reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally to prevent the rice from sticking.
  8. Continue to cook for 10 more minutes *without stirring*. This step is crucial for developing the delicious, crispy rice layer at the bottom called the socarrat.
  9. Turn off the heat. Scatter the spinach leaves over the top, cover the pan, and let it rest for 5 minutes. The steam will wilt the spinach perfectly.
  10. Gently stir the wilted spinach into the paella.
  11. Squeeze fresh lemon juice over the top just before serving.

Nutrition

Calories: 272kcalCarbohydrates: 43gProtein: 16gFat: 5g

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