Spanish Artichoke and Zucchini Paella

Traditional Spanish paella is always cooked with saffron, but this version with zucchini and artichokes uses turmeric instead for the same golden hue.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 3 cloves garlic, peeled and minced
  • 1 medium yellow onion, peeled and diced
  • 2 Tbsp. olive oil
  • 1 cup uncooked white rice
  • 1⁄2 cup chopped sun-dried tomatoes
  • 1 medium red or yellow bell pepper, seeded and chopped
  • 1⁄2 cup chopped artichoke hearts
  • 2 medium zucchini, sliced
  • 2 cups vegetable broth
  • 1 Tbsp. paprika
  • 1⁄2 tsp. turmeric
  • 1⁄2 tsp. salt


  • In a large skillet, heat garlic and onion in olive oil 3 to 4 minutes until onion is almost soft. Add rice, stirring well to coat, and heat another minute, stirring to prevent burning.
  • Add tomatoes, artichokes, and zucchini, stirring to combine. Add vegetable broth and remaining ingredients, cover, and simmer 15 to 20 minutes until rice is done.