Vegetarian Paella Recipe

This vegetarian paella is a delightful, colorful dish that captures the essence of traditional Spanish cuisine. It’s packed with vegetables and infused with saffron, making it a hearty and satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 5 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large ripe tomato, diced (or ½ cup canned)
• 2 teaspoons smoked paprika
• 1 teaspoon saffron threads
• 4 cups vegetable broth
• 1 ½ cups paella rice (bomba or arborio)
• 1 cup green beans, cut into pieces
• 1 cup artichoke hearts, quartered (canned or frozen)
• 1 can (15 oz) butter beans, drained and rinsed
• Salt and pepper to taste

For garnish:

• Lemon wedges
• Fresh parsley, chopped

Instructions

Prepare the Broth:

• In a medium saucepan, combine the vegetable broth and saffron threads. Bring to a simmer over medium heat for about 1 minute, then lower the heat to keep it warm.

Sauté Vegetables:

• In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the onion and sauté until softened (about 5 minutes). Then add the garlic and cook for another minute until fragrant.

Add Peppers and Spices:

• Stir in the sliced bell peppers, smoked paprika, and diced tomato. Cook for about 5 minutes until the peppers are tender.

Incorporate Rice and Broth:

• Add the paella rice to the pan, stirring to coat it in the oil and vegetables for about 1 minute. Pour in the warm vegetable broth and bring to a boil.

Add Remaining Ingredients:

• Once boiling, reduce the heat to a gentle simmer. Add the green beans, artichokes, and butter beans. Do not stir after this point; this helps form a crispy bottom layer (socarrat).

Cook the Paella:

• Let it simmer uncovered for about 20 minutes or until the rice is tender and most of the liquid has been absorbed. If needed, add a little more broth if the rice is still crunchy.

Finish and Serve:

• Once cooked, remove from heat and let it sit covered for about 5 minutes. Garnish with lemon wedges and chopped parsley before serving.

This vegetarian paella is not only visually stunning but also full of flavor, making it perfect for any occasion! Enjoy your meal!

Tips for Achieving the Perfect Socarrat in Vegan Paella

1. Use the Right Pan: A wide, shallow pan allows for even heat distribution and helps the rice cook properly. A traditional paella pan is ideal, but a cast iron or stainless steel skillet works too.
2. Avoid Stirring: Once you add the broth, do not stir the rice. Stirring releases starches that can make the rice creamy instead of allowing it to crisp up and form socarrat.
3. Heat Management: Start cooking on medium-high heat to bring the broth to a vigorous simmer. After about 10 minutes, reduce the heat to medium-low to finish cooking.
4. Listen and Smell: Pay attention to sounds and smells. When socarrat is forming, you’ll hear crackling sounds and smell a nutty aroma. If it starts to smell burnt, remove it from the heat immediately.
5. Final High Heat Blast: Once most of the liquid has evaporated, increase the heat back to medium-high for 1-2 minutes at the end of cooking to encourage caramelization at the bottom.

Making Vegan Paella with a Creamy Texture

To achieve a creamy texture in vegan paella:

• Add Plant-Based Cream: Stir in some coconut cream or cashew cream towards the end of cooking for richness.
• Use Arborio Rice: This short-grain rice is starchier than traditional paella rice and can create a creamier consistency.
• Stir Occasionally: Unlike traditional paella, you can stir occasionally when adding broth to help release starches for a creamier dish.

Good Plant-Based Proteins to Add

Incorporate these plant-based proteins into your vegan paella:

• Chickpeas: They add protein and a hearty texture.
• Tofu or Tempeh: Marinated tofu or tempeh can provide a meaty bite.
• Edamame: These young soybeans are rich in protein and add a pop of color.
• Lentils: Cooked lentils can be mixed in for added protein and texture.

Using Frozen Vegetables in Vegan Paella

Yes, you can use frozen vegetables in vegan paella. They are convenient and can save time. Just make sure to add them towards the end of cooking to prevent overcooking. Frozen peas, corn, and bell peppers work particularly well.

Making Vegan Paella in a Regular Skillet

To make vegan paella in a regular skillet:

1. Choose a Wide Skillet: Use a large, wide skillet to allow for even cooking.
2. Follow the Recipe: Prepare your sofrito (base) as usual, then add your rice and broth.
3. Cook Uncovered: Cook uncovered on medium-high heat until it begins to simmer, then reduce heat as needed.
4. Check for Socarrat: Follow the same steps as with traditional paella—avoid stirring and listen for that crackling sound as socarrat forms.

This method will yield delicious results even without a specialized paella pan!