Paella is a classic Spanish that normally contains chicken or seafood. This vegan paella still captures the essence of a traditional paella whilst being entirely plant-based. Packed with a medley of vegetables, aromatic spices, and a saffron-infused broth, this vibrant dish is absolutely delicious. Here’s a recipe for how to make it.
Ingredients:
- 2 cups of Arborio rice
- 4 cups of vegetable broth
- 1 teaspoon of saffron
- 3 tablespoons of olive oil
- 1 onion
- 5 cloves of garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup of cherry tomatoes
- 1 cup of green beans
- Half a cauliflower
- 1 teaspoon smoked paprika
- Salt
- Black pepper
- Fresh parsley
- Lemon wedges
Instructions:
- Heat the vegetable broth in a saucepan and add your saffron, allowing them to infuse the broth with their rich color and flavor.
- In a large paella pan or wok, heat olive oil over medium heat. Add your chopped onion and garlic, sautéing until softened.
- Stir in the Arborio rice and smoked paprika, ensuring the rice is well-coated with the spices.
- Pour in the saffron-infused vegetable broth, stirring gently to distribute the ingredients evenly.
- Arrange the diced bell peppers, halved cherry tomatoes, chunks of cauliflower, and sliced green beans in your pan or wok.
- Season with salt and black pepper to taste. Allow the paella to simmer over medium-low heat until the rice is cooked and the broth is absorbed, creating a crispy rice layer at the bottom.
- Garnish with freshly chopped parsley and serve hot, accompanied by lemon wedges for a burst of citrusy freshness.
