Vegan Meatless Paella

Instructions

1. Start by heating a generous amount of olive oil in a large skillet over medium heat.
2. Gently add the onion and cook until it turns beautifully translucent, which should take around 3-4 minutes.
3. Introduce the garlic into the skillet and let it fill the kitchen with its delightful aroma for approximately 2 minutes.
4. Combine the yellow bell peppers, red bell peppers, and green beans in the skillet. Give them a good stir every now and then while they cook for about 5 minutes until they reach the perfect tender consistency.
5. Now, it's time to add the rice along with the smoked paprika, sweet paprika, tomato paste, salt, and pepper. Stir all the ingredients together until they become one harmonious mixture. Let it cook for an additional 1-2 minutes until the rice starts to emit a satisfying sizzling sound.
6. Incorporate the canned tomatoes into the skillet and let them cook for about 5 minutes, allowing the liquid to evaporate slightly.
7. Pour in the vegetable broth and add the crush saffron threads (make sure to release their delightful aroma by crushing them between your fingertips) and the fragrant bay leaves. Increase the heat and bring the mixture to a wonderful boiling point. Keep cooking, stirring occasionally, until most of the liquid gets absorbed by the rice—this should take approximately 10 minutes.
8. Add the lovely peas, artichokes, and if you desire, some delicious sausage. Cover the pan, reduce the heat to low, and allow all the ingredients to mingle and marry their flavors for the next 10 minutes.
9. With great anticipation, remove the pan from the heat and let it sit covered for a full 10 minutes.
10. Sprinkle a shower of fresh parsley over the dish to add a vibrant touch.
11. Take a moment to appreciate the delicious masterpiece you've created, and then enjoy every single bite!