This is actually my first vegan paella. I am really satisfied with it. In the end, all figured out well, and I even found a nice wine to go with it: Try some dry Muskateller. Austria and Germany have really good ones to offer. This recipe is good for 3 to 4 people.

• 1 mug of arborio rice
• 1 small courgette
• 1 small red bell pepper
• 1 small handful of dried tomatoes
• 1 handful of fresh parsley
• 2 lemons
• 1 deciliter dry white wine
• 1 small can of peas
• 100 gram artichoke hearts
• 1 small red onion
• 2 cloves of garlic
• 1 handful of black olives without stones
• 1 tablespoon of saffron
• 3 mugs of water or vegetable broth
• 100 gram vegan butter
• 1 tablespoon of olive oil
• salt and pepper to taste

The entire dish is cooked in a large pan

• Cut the courgette into slices
• Chop the parsley fine
• Cut the bell pepper into fine strips
• Cut the onion into dices
• Cut the garlic fine
• Cut the olives into rings
• Cut the dried tomatoes into strips
• Press the lemons, but keep one quarter unpressed for garnish for each portion. That means, you might need some additional lemons and parsley, if you'd like to serve some guests.
• Heat the vegan butter in the pan until it's all liquid
• Add the rice to let it simmer on medium heat. Mix it well with the butter for 5 minutes.
• Add the water or the veggie broth, the lemon juice and the white wine and turn up the heat. Stir carefully from time to time.
• Calculate from now on at least 20 minutes, before the paella is ready.
• When the rice and liquid becomes thicker, add the garlic, the olives, the artichokes, the dried tomatoes, the bell pepper and the spices
• You now turn down the heat a bit
• About 10 minutes later add the peas and the first half of the parsley. You may turn down the heat to maximum medium or lower. It depends on the consistence of the paella now. It should be creamy and not too dry.
• Keep on stirring gently. Avoid the paella to stick on the bottom of the pan.
• If the consistence is right, serve and garnish each portion with some fresh parsley and one quarter of lemon
• Enjoy!