Vegan Cataplana (Seafood Stew)

Ingredients

• 1 can Artichoke Hearts
• 1 medium Red Bell Pepper
• 1 medium Onion
• 4 cloves Garlic
• 1 can Canned Diced Tomatoes
• 1/2 cup Kalamata Olives
• 1/2 cup White Wine
• 1 cup Vegetable Broth
• 2 tbsp Olive Oil
• 1/4 cup Fresh Parsley
• 1 leaf Bay Leaf
• 1/2 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place a large pot or Dutch oven on the stovetop over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, chopped into roughly 1/2-inch pieces. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
2. 2Add the 4 cloves of garlic, minced, and the 1 medium red bell pepper, cut into roughly 1/2-inch pieces, to the pot. Cook, stirring frequently, until the garlic is fragrant and the bell pepper has started to soften, about 3 minutes.
3. 3Pour in the 1/2 cup of white wine. Let it bubble and cook for 2 minutes, stirring gently, allowing the strong alcohol smell to dissipate and the liquid to reduce slightly.
4. 4Add the 1 can of diced tomatoes (undrained), the 1 can of artichoke hearts (drained and roughly chopped if large), the 1/2 cup of Kalamata olives, the 1 cup of vegetable broth, the 1 bay leaf, the 1/2 teaspoon of smoked paprika, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper to the pot. Stir everything together to combine.
5. 5Increase the heat to medium-high and bring the mixture to a gentle simmer, where small bubbles are breaking the surface. Once simmering, reduce the heat to low, place a tight-fitting lid on the pot, and let it cook for 30 minutes. Stir occasionally to prevent sticking.
6. 6After 30 minutes, carefully remove and discard the 1 bay leaf from the pot. Stir in the 1/4 cup of fresh parsley, chopped. Serve the Vegan Cataplana hot.

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