I have always loved Spanish food and Paella is a classic and comforting dish usually made with lots of seafood. I've been tweaking this recipe for a while and I think this gluten free and vegan version is a great interpretation of the classic, retaining what I love most about Spanish flavors. Super lemony and light, this dish is perfect for using up all those lovely squash, tomatoes and corn from the summer farm stand.
Summer Vegan Paella:
- 3 TBSP olive oil
- 1 small onion
- 2 cloves garlic, peeled and minced
- 1/2 cup gluten free, vegan vegetable broth
- 2 small heirloom tomatoes, chopped
- 2 zucchini or a mix of patty pan, yellow and green squash, chopped
- 1 ear fresh corn, steamed for 10 minutes and cut from cob
- 1 can artichoke hearts in water, drained and chopped
- 2 TBSP white wine
- 2 TBSP lemon juice
- 1 tsp lemon rind
- 1 TBSP turmeric
- 8-10 fresh parsley leaves chopped
- 2 packs frozen organic jasmine rice, microwaved or 3 1/2 cups prepared jasmine rice
- sea salt and freshly ground pepper to taste
- In a large, shallow saute pan or wok, heat olive oil under medium heat and saute onion for 5-7 minutes, until translucent. Add garlic and saute 2 minutes more until golden.
- Add squash and saute for 4-5 minutes until slightly softened.
- Add prepared rice, artichoke hearts and cooked corn along with wine and broth. Toss to combine.
- Add lemon juice and rind along with turmeric, parsley, salt, pepper and tomatoes. Rice will thicken and become creamy. Turn up heat to medium/high and saute until there is a bit of golden crust on rice and broth is absorbed.
- Serve with fresh lemon wedges