Spanish-Style Chickpea & Seitan Paella with Saffron-Turmeric Rice

Ingredients

• 100 g seitan, cubed, store-bought or homemade
• 0.75 cup canned chickpeas, drained, about 130g
• 0.75 cup bomba rice or arborio rice, uncooked
• 2 cups vegetable broth
• 0.25 tsp saffron threads
• 0.5 tsp turmeric powder
• 0.75 tsp smoked paprika
• 3 cloves garlic, minced
• 0.5 cup diced tomatoes, fresh or canned
• 0.5 cup zucchini, diced
• 0.5 cup artichoke hearts, halved, frozen or jarred
• 2 tbsp olive oil
• 2 tbsp sliced almonds, toasted
• 1 tbsp fresh parsley, chopped
• 0.5 tbsp lemon juice
• 0.25 tsp sea salt
• 0.25 tsp black pepper

Instructions

1. 1

   Steep saffron threads in 0.25 cup warm vegetable broth for 5 minutes to release color and flavor.

2. 2

   Heat 1 tbsp olive oil in a large paella pan or skillet over medium-high heat. Add seitan cubes and cook 4-5 minutes until lightly crispy on edges. Remove and set aside.