Vegetable Paella Vegetable Paella By Gemalli Austin, DrPH, RD Please login to print. Ingredients 1/4 tsp of saffron (optional)2-3 tsp of lemon juice6 mushrooms6 chopped garlic1 medium onion1/4 cup of diced pepper2 tsp of smoked paprika1/2 tsp of sweet paprika1 tsp of salt1 Tbsp of chicken seasoning1 can of diced tomatoes2 cups of arborio rice or short grain rice1 1/2-2 cups of water2 cups of chickpeas1/2 cup of frozen peas6-8 oz of artichoke hearts, quartered and marinated, drained2 red bell peppers, stemmed, seeded, and sliced into long, 1⁄2”-wide strips1⁄2 cup Kalamata or Spanish Queen olives pitted and halved1/2-1 Tbsp of olive oil2 sprigs of fresh thyme (sub 1 teaspoon dried)1⁄4 cup chopped fresh parsley, plus about 1 tablespoon more for garnish2 tablespoons lemon juice, plus additional lemon wedges for garnish Instructions Please login for recipe instructions and more. 1844144@gmail.com2022-08-23T12:11:00-04:00