Cookwith

Name: Boogaloo Bowl: California Communal Veggie Paella
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 4 garlic cloves, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup cherry tomatoes, halved; 1 cup green beans, trimmed and cut in 2-inch pieces; 1 cup artichoke hearts, quartered (canned or thawed from frozen); 1 1/2 cups short-grain rice (like Arborio or bomba); 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp turmeric; 1/2 tsp chili flakes (or to taste); 4 cups vegetable broth, warm; 1/2 cup dry white wine (or additional broth, for alcohol-free); 1 cup frozen peas; 1 can (15 oz) chickpeas, drained and rinsed; Zest and juice of 1 lemon; 1/4 cup fresh parsley, chopped; Salt and pepper, to taste

Boogaloo Bowl: California Communal Veggie Paella

CrushedLemon1034

This Boogaloo Bowl is a tribute to the free-spirited California kitchens and dance halls of the 1960s—a vibrant vegan paella overflowing with sun-soaked vegetables, smoky spices, and the communal energy of a potluck. The technique of toasting spices and rice before adding broth builds deep flavor, while the wide skillet encourages a crispy socarrat (the coveted bottom crust), making each serving unique. Brimming with bright colors and groovy textures, this dish is a celebration of togetherness and the joy of boundary-breaking, plant-powered cooking. Bring it to the table, let everyone dig in, and let the flavors—and conversation—flow!

Ingredients

Instructions

Heat olive oil in a large wide skillet or paella pan over medium heat. Add onion and sauté until soft, about 4 minutes.
Add garlic and cook until fragrant, 1 minute. Stir in bell peppers and cook for 2 minutes.
Mix in cherry tomatoes, green beans, and artichoke hearts. Sauté for 3 minutes, letting veggies brighten but retain some bite.
Add rice, smoked paprika, cumin, turmeric, and chili flakes. Stir to coat the grains in oil and spices, toasting for 1-2 minutes.
Pour in the wine (if using) and stir until absorbed. Add the warm broth and a big pinch of salt. Stir well, then spread the mixture evenly. Bring to a simmer, then reduce heat to medium-low. Cook uncovered, undisturbed, until rice is just tender and most liquid is absorbed, about 18 minutes.
Scatter peas and chickpeas over the top. Cover the pan with foil or a lid and cook on low for 5 more minutes, allowing peas to steam and chickpeas to warm.
Remove from heat. Let rest, covered, for 5 minutes. Uncover, drizzle with lemon juice, sprinkle with zest and parsley. Season with salt and pepper to taste.
Present the pan at the table for sharing—serve straight from the skillet for a communal, countercultural vibe.