Cookwith

Name: Boogaloo Commune Veggie Paella with Salsa Verde & California Citrus Salad
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 cups Arborio or paella rice; 2 tbsp olive oil; 1 yellow onion, diced; 3 garlic cloves, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup cherry tomatoes, halved; 1/2 cup artichoke hearts, quartered (canned or jarred, drained); 1 cup green beans, trimmed and halved; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1/4 tsp turmeric; 1/2 tsp salt, plus more to taste; Freshly ground black pepper, to taste; 1/2 cup dry white wine (or vegetable broth); 3 cups vegetable broth (plus more if needed); 1 lemon, zested and juiced; 1/4 cup chopped fresh parsley; 1/4 cup pitted green olives, sliced; 1/4 cup roasted almonds, roughly chopped (optional); 1 orange, peeled and sliced into rounds; 1 grapefruit, peeled and sliced into rounds; 1/2 small red onion, thinly sliced; 2 tbsp extra-virgin olive oil (for salad); 2 tbsp fresh mint, chopped; Flaky sea salt, to finish

Boogaloo Commune Veggie Paella with Salsa Verde & California Citrus Salad

CrushedLemon1034

Channeling the communal spirit and culinary rebellion of the 1960s, this California-inspired veggie paella brings together vibrant market produce, sunshine flavors, and a touch of boogaloo soul. Sizzling with smoked spices and layered with artichoke hearts, peppers, and green beans, each bite is a celebration of free expression and shared tables. Paired with a juicy, refreshing citrus-mint salad, this dish invites everyone to join in, garnish as they please, and savor the radical joy of eating together. The one-pan paella technique, finished with a festival of herbs, nuts, and briny olives, ensures bold flavors and easy clean-up—perfect for your next modern-day potluck.

Ingredients

Instructions

In a large skillet or paella pan, heat 2 tbsp olive oil over medium heat. Add onions and sauté for 3-4 minutes until translucent. Stir in garlic and cook for 1 minute more.
Add both bell peppers, cherry tomatoes, artichoke hearts, and green beans. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften and brighten.
Sprinkle in smoked paprika, cumin, cayenne, turmeric, 1/2 tsp salt, and black pepper. Toast spices with the vegetables for 1 minute to release flavors.
Add rice and stir to coat each grain with oil and spices. Toast for 2 minutes, stirring often, until edges of rice start to look translucent.
Pour in white wine (or extra broth). Simmer for 2 minutes, scraping up any browned bits. Add 3 cups vegetable broth and half the lemon zest. Bring to a simmer. Reduce heat to medium-low and cook uncovered for 20-22 minutes, gently shaking pan occasionally (do not stir), until rice is tender and liquid is mostly absorbed. Add a splash more broth if needed for tenderness.
Remove pan from heat. Drizzle with lemon juice. Scatter parsley, green olives, and roasted almonds (if using) over top. Cover loosely with a towel and let rest 5 minutes.
Meanwhile, arrange orange and grapefruit slices on a platter. Top with red onion and sprinkle with mint. Drizzle with 2 tbsp olive oil and a pinch of flaky sea salt. Finish with remaining lemon zest.
Serve veggie paella family-style with citrus-mint salad alongside. For a boogaloo potluck vibe, let everyone garnish their plates as they wish!