Cookwith

Name: Boogaloo Bowl: Spicy Citrus California Paella (Gluten-Free, Vegetarian/Pescatarian)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup short-grain rice (gluten-free, such as arborio or bomba); 2 tbsp olive oil; 1 medium yellow onion, diced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 cups cherry tomatoes, halved; 3 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; Zest of 1 lemon; 1/4 cup fresh orange juice; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1/2 cup dry white wine (or veggie broth); 2 1/2 cups vegetable broth; 1/2 cup frozen peas; 1/2 cup marinated artichoke hearts, quartered; 1/2 lb sustainable shrimp (peeled, deveined; optional for pescatarians); 1/4 cup fresh cilantro, chopped; 1/4 cup fresh parsley, chopped; Lemon wedges, for garnish

Boogaloo Bowl: Spicy Citrus California Paella (Gluten-Free, Vegetarian/Pescatarian)

CrushedLemon1034

This Boogaloo Bowl channels the bold, boundary-breaking spirit of 1960s California: a vibrant, communal paella reimagined with citrus, Latin, and California produce. It’s a celebration of fusion—spiced with paprika and cumin, brightened with lemon and orange, and layered with both classic and unconventional paella ingredients. Whether you go pescatarian with shrimp or keep it strictly vegetarian, the mingling of sweet peppers, artichokes, peas, and juicy tomatoes makes every bite sing. Serve it straight from the pan for maximum togetherness—perfect for sharing, potlucks, or dancing in the kitchen.

Ingredients

Instructions

Heat olive oil in a large, deep skillet or paella pan over medium heat. Add onion and sauté for 3 minutes until translucent.
Add red and yellow bell peppers; cook for another 4 minutes until softened. Stir in garlic, smoked paprika, cumin, and cayenne, toasting the spices for 1 minute until fragrant.
Add rice and toss to coat with the aromatic oil and spices. Stir in lemon zest, cherry tomatoes, salt, and black pepper. Sauté for 2 minutes, allowing rice to toast lightly.
Pour in white wine (or veggie broth), scraping up any fond. Once absorbed, add orange juice and all vegetable broth. Stir well, then arrange artichoke hearts evenly across the surface.
Bring mixture to a simmer. Reduce heat to low. Cover and cook for 15 minutes without stirring, letting the rice absorb the liquid.
Uncover, scatter peas across the top, and nestle in shrimp (if using; for vegetarian, skip). Cover and cook for 5-6 minutes more, or until shrimp are just cooked through and rice is tender.
Remove from heat. Sprinkle over cilantro and parsley. Let rest for 5 minutes to allow flavors to meld.
Taste and adjust seasoning. Serve hot, family-style, with lemon wedges for squeezing and a blast of free-spirited flavor.