The combo is classic. Spinach just belongs with artichokes. Why not try it vegan style. Oh, and listen. It’s easy. When, I say easy…I mean like, dump, stir, cook, bake, and eat. Like, it’s seriously that easy.

Spinach & Artichoke Paella

2 cups of rice, your choice
1 teaspoon of ground turmeric
2 tablespoons of olive oil
2 cloves of garlic, minced
1/2 cup of diced onion
1/2 cup of diced celery
1/2 cup of diced red bell pepper
4 cups of vegetable stock
1 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of ground fennel
1/2 teaspoon of onion powder
1 can of artichoke hearts, quartered
1 1/2 cups of frozen spinach, defrosted & drained
Fresh cilantro, to garnish

To start, heat the olive oil in a skillet. When the oil is hot, saute the rice and turmeric together for a few moments. Then, add in the garlic, onion, celery, and bell pepper. Cook with the rice for an additional 2-3 minutes. Be sure to stir occasionally. Then, add in the vegetable stock, smoked paprika, garlic powder, ground fennel, onion powder, artichoke hearts, and frozen spinach. Stir well to combine. Then, cook on medium heat until all of the liquid evaporates.

While that happens, preheat the oven to 400 degrees. As soon as the liquid evaporates, throw the pan in the oven and let it cook for 5-7 minutes…just until the top and bottom of the dish are slightly crusty. Garnish with fresh cilantro and serve immediately.


  1. Love this recipe. This color alone is gorgeous and appetizingredients. Very easy to make. My only hick-up was Darius did not say to cook the rice first or not. I did not and I found it took my long grain white rice a while to cook. I had to open another cobtainer of broth because the rice was not cooked. But this recipe is delicious and I will make it again. I would probably broil my rice at least half way through first. Thank