It's recipe time! Cook Spanish vegan paella valenciana
Paella, a vibrant dish from Valencia, Spain, traditionally includes seafood or meat. This guide offers a vegan version that remains true to the original while being plant-based and eggless. Suitable for various dietary preferences, it adds diversity to your meals. Originating in the mid-19th century, paella is a celebrated symbol of Spanish gastronomy. Let's start cooking this piece of Spanish culture for your table.
Gather the following ingredients
For this vegan dish, gather one cup short-grain rice (Bomba preferred), two tablespoons olive oil, one large chopped onion, two minced garlic cloves, one sliced red bell pepper, one sliced yellow bell pepper, one-half cup trimmed green beans, one-half cup quartered artichoke hearts, four cups vegetable broth, one teaspoon saffron threads, one teaspoon smoked paprika, salt to taste, and parsley for garnish.
Prepare the vegetables
Begin by heating two tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sauteing until soft and translucent. Next, incorporate the sliced red and yellow bell peppers and green beans. Cook these for about five minutes, until they begin to soften while still retaining a bit of crunch.
Cook rice with spices
Add one cup of short-grain rice to the pan, along with saffron threads and smoked paprika, mixing these ingredients with the sauteed vegetables. Stir thoroughly to ensure that the rice grains are evenly coated with the spices and olive oil. This crucial step is designed to deeply infuse the rice with a rich blend of flavors, setting the foundation for a delicious paella.
Add broth and simmer
Pour four cups of vegetable broth into the pan gradually while stirring continuously to prevent any lumps from forming in the rice mixture. Once all broth has been added, reduce heat to low-medium allowing it to simmer gently without stirring too much which can make paella mushy instead of crisp at the bottom known as "socarrat."
Final touches before serving
Once the rice has absorbed most of the liquid but remains slightly moist, add artichoke hearts. Cover the pan to let it steam until all liquid is absorbed, ensuring the bottom layer browns to create the desired socarrat. Garnish with parsley and serve hot from the skillet, offering a taste of Spain that's inclusive for all dietary preferences.
