This vegan version of the classic Spanish dish features diced tomatoes, fava beans, artichoke hearts, kalamata olives and red and yellow bell peppers.
11⁄2 cups olive oil
5 onions, minced
10 red bell peppers, cut into strips
10 yellow bell peppers, cut into strips
5 fennel bulbs, cut into strips
20 cloves garlic, crushed
15 bay leaves
21⁄2 tsp. smoked paprika
5 tsp. turmeric
21⁄2 tsp. cayenne
10 cups short-grain paella rice
1 qt. sherry
1⁄4 cup saffron threads
5 tsp. salt
5 qt. hot vegetable stock
7 cups fresh or frozen, shelled fava beans
2 #10 cans diced tomatoes
1 #10 can artichoke hearts, quartered
2 cups chopped kalamata olives
3 cups chopped parsley
20 lemon wedges for garnish
1. Heat olive oil, and gently fry onions. Add bell peppers and fennel, fry until soft and golden. Add garlic, and cook for 1 minute more.
2. Stir in bay leaves, paprika, turmeric and cayenne to vegetables. Add rice and stir for 2 minutes before adding sherry and saffron. Boil down for one minute; add 3 tsp. salt and vegetable stock. Reduce heat to a simmer and cook for 20 minutes.
3. Meanwhile, pour hot water over fava beans and leave for one minute. Drain. Remove paella pan from heat. Taste and add more salt if needed. Scatter tomatoes, artichokes and fava beans over rice and cover for about 10 minutes.
4. Remove bay leaves. Scatter olives on top of paella and sprinkle with parsley. Serve with lemon wedges.
Recipe by Compass Group, Charlotte, N.C.