Vegetarian Paella




10 minutes


30 minutes


1 package Pure Farmland Italian Dinner Links
2 tbsp extra virgin olive oil
1 onion diced
1 red bell pepper washed and chopped into ribbons
2 carrots chopped into cubes
2 garlic cloves
1 cup cherry tomatoes halved
2 cup spinach chopped
1 cup green peas fresh or frozen
1 can/jar (14 oz) artichoke hearts in water drained and quartered
1/2 cup black olives
1/2 tsp smoked paprika optional
1 tsp saffron threads (note 1)
1 1/2 cups Spanish rice (note 2 and 3)
4 1/2 cups vegetable broth hot (note 4 and 5)
1/4 cup fresh flat-leaf parsley chopped
salt to taste
lemon wedges to serve


Heat the vegetable broth.

If using saffron threads, soak the saffron in a small bowl with 4 tablespoons of broth and let it sit for 10 minutes to steep.

Cook the plant-based dinner links according to package directions and once finished, set aside to cool then cut each plant-based dinner link into approximately 5 pieces.

Add some olive oil to a large skillet on medium heat. Add the onion and garlic and sauté until the onion is translucent.

At this point, add bell peppers, carrots, and sauté for 3 to 5 minutes—season with a bit of salt. Then add the frozen peas, olives, spinach, and finally rice. Mix and stir well, cook the rice for a couple of minutes, then add the saffron.

Pour 3 1/2 cups of hot broth slowly in the pan, making sure it’s evenly distributed. Bring to the boil and then reduce the heat to medium and let it cook uncovered. Top with the artichokes and plant-based dinner links. Never stir the rice.

Let the vegetable paella cook for 15-18 minutes. After 10 minutes, check the rice. If needed, add more broth, 1/3 cup at a time. Increase the heat during the last couple of minutes to create a crispy bottom.

Remove the pan from the heat, top with some cherry tomatoes, and cover it with a lid or tin foil and let the paella rest for 5-10 minutes (note 7).

Garnish with the fresh chopped parsley and lemon wedges before serving.

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