2 Tablespoons Extra Virgin Olive Oil
3 Cups Vegetable Broth
A Splash of Red Wine
2 Cups Arborio Rice (regular medium-grain rice makes a good substitute)
1 Teaspoon Sea Salt
1 Teaspoon Ground Black Pepper
1 Pinch of Saffron
1 Teaspoon Smoked Paprika
4 Cloves Garlic – peeled and minced
1 Medium Red Onion – finely chopped
2 Ripe Tomatoes – Skinned and mashed
1 Red Pepper – Diced
1 Green Pepper – Diced
2/3 Cups Fresh or Previously Frozen Green Peas
1 Cup Black Olives
1/4 Cup Fresh Parsley – Chopped
* Options: Nice additions include cooked large white Lima Beans, Vegan Chicken, Sausage or faux Shellfish.
Heat a tablespoon olive oil in the paella (if you have one. I used a large cast iron frying pan and it worked just fine) pan over a medium heat and sauté the chopped red onion, parsley and chopped garlic cloves for 5 minutes or so, stirring occasionally. Add wine and continue to cook for another 2 or 3 minutes.
Add the pureed tomatoes and paprika and reduce to a juicy paste. Transfer to a small bowl.
Heat remaining olive oil in the pan over a medium heat and cook the diced red and green peppers for 6 minutes, stirring occasionally. This is a good time to add Sausage, beans or faux-seafood also.
Add the tomato mixture back to the pan along with rice and cook for a minute, stirring the grains are coated.
Add vegetable stock, saffron threads, smoked paprika, sea salt and freshly ground black pepper. Stir to combine, and bring to a rolling simmer. Cook for 10 minutes, uncovered without stirring.
If using a paella pan you might need to move it regularly around the heat source to keep an even heat.
Lower the heat, cover pan loosely with foil and to simmer for 15 minutes without stirring. After 15 minutes, uncover, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom and remove from the burner.
Add green peas and olives. Mix well and cover the pan again with foil or a clean cloth, and let the paella rest for 5 minutes.