Directions

1. Heat 1 tablespoon of the oil in skillet and cook onion, covered, until soft (about 5 mins)
2. Transfer onion mixture to crock pot. Stir in the pepper, spinach, tomatoes, garlic, artichoke hearts, kidney beans, broth, pepper flakes, saffron, and bay leaves and season with salf and pepper. Cook on low for 5 hours.
3. Meanwhile, cook rice.
4. Meanwhile, heat the remaining 1 Tablesppon oil in skillet and cook sausage links/tempeh until browned (about 5 minutes).
5. About 10 minutes before ready to serve, stir the rice and sausage/tempeh into the paella. Cover and finish cooking. Serve garnished with herbs and lemon wedges.