The Vegan Paella I Make Every Week — Golden, Smoky & Nourishing
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 5
- Calories
- 366 kcal
- Protein
- 9.00 g
- Carbs
- 59.00 g
- Fat
- 10.00 g
Ingredients
- 3 tablespoonsolive oil (divided)
- 4 cupsvegetable broth (low sodium)
- 1 teaspoonsaffron threads
- 1 mediumonion (diced)
- 5 clovesgarlic (chopped, minced or crushed)
- 1 largetomato (diced (sub 1/2 cup canned))
- 1.5 cupsBomba Rice ((sub arborio rice))
- 1 teaspoonsmoked paprika
- 0.5 teaspoonsweet paprika
- 1 teaspoonsea salt (more to taste)
- —Fresh cracked pepper (to taste)
- 2 sprigsfresh thyme ((sub 1 teaspoon dried))
- 3/4 cupfrozen peas (thawed)
- —Lemon wedges
- —Fresh-cut parsley
Instructions
- 1
Add vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and add it to the broth. When it begins to simmer, give it 1 minute, and then lower the heat just to keep it warm.
- 2
Heat 2 tablespoons of oil in a 12-inch Paella Pan over medium heat. Add the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes.
- 3
Add the garlic and sauté for 1 minute.
- 4
Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes.
- 5
Add the rice and remaining 1 tablespoon of oil to the pan. Stir to coat well. Cook for 1 minute to lightly toast the rice.
- 6
Add the fresh thyme and slowly pour in broth. Add salt and pepper. Do not stir after this point.
- 7
Turn the heat down to a mild simmer. Simmer for 15-20 minutes until rice is al dente.
- 8
Pay attention to the socarrat forming on the bottom of the pan.
- 9
Remove the pan from the heat. Add the peas on top of the rice. Cover and let the paella rest for 5-8 minutes.
- 10
Top with fresh-cut parsley, cracked pepper and serve with lemon wedges.