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Vegan Paella de Verduras

Name: Vegan Paella de Verduras
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 racions
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 u yellow onion finely chopped; 1 u red bell pepper diced; 1 u green bell pepper diced; 3 gra garlic minced; 400 g canned crushed tomatoes; 2 ct smoked paprika; 0,5 ct saffron threads; 1,5 tassa bomba rice; 4 tassa vegetable broth warm; 1 tassa green beans trimmed and halved; 0,5 tassa frozen peas; 0,75 tassa artichoke hearts canned, drained, and quartered; 1 u lemon cut into wedges; 2 cs fresh parsley chopped; 1 ct salt; 0,5 ct black pepper

This vibrant vegan paella features a rich broth infused with saffron and smoked paprika, cooked with a colorful array of fresh vegetables and traditional bomba rice. It's a satisfying and flavorful one-pot meal that captures the essence of Spanish cuisine without any animal products.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 4
Dificultat: Mitjana
Per ració: 524 kcal

Preparació prèvia

Llista d’ingredients

30 mlolive oil
1 uyellow onion, finely chopped
1 ured bell pepper, diced
1 ugreen bell pepper, diced
3 gragarlic, minced
400 gcanned crushed tomatoes
2 ctsmoked paprika
0,5 ctsaffron threads
1,5 tassabomba rice
4 tassavegetable broth, warm
1 tassagreen beans, trimmed and halved
0,5 tassafrozen peas
0,75 tassaartichoke hearts, canned, drained, and quartered
1 ctsalt
0,5 ctblack pepper

garnish

1 ulemon, cut into wedges
2 csfresh parsley, chopped

Estris

paella pan · measuring cups · knife · cutting board · measuring spoons · wooden spoon

Elaboració

Pas a pas

1
Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat.
Uns 2 min
Nota de cuina: A wider pan allows the rice to cook in a thin layer, promoting better 'socarrat' (crispy bottom).
2
Add the yellow onion, red bell pepper, and green bell pepper to the pan. Sauté for 8-10 minutes until softened.
Uns 10 min
3
Stir in the garlic, canned crushed tomatoes, smoked paprika, and saffron threads. Cook for another 2-3 minutes, stirring occasionally.
Uns 3 min
Nota de cuina: Toast the saffron lightly in a dry pan for a minute before adding to enhance its flavor and color.
4
Add the bomba rice to the pan and stir to coat all the grains with the vegetable mixture. Cook for 1-2 minutes.
Uns 2 min
Nota de cuina: Do not rinse the rice, as the starch is important for the paella's texture.
5
Pour in the warm vegetable broth. Stir gently once to distribute the rice evenly, then avoid stirring further.
Uns 1 min
Nota de cuina: Warm broth helps maintain a consistent cooking temperature.
6
Season with salt and black pepper. Bring the liquid to a gentle simmer, then reduce the heat to low.
Uns 2 min
7
Arrange the green beans and artichoke hearts on top of the rice. Do not stir.
Uns 2 min
8
Cover the pan with a lid or aluminum foil and cook for 15-20 minutes, or until most of the liquid has been absorbed and the rice is tender.
Uns 20 min
Nota de cuina: Listen for a crackling sound at the end, which indicates the 'socarrat' is forming.
9
Sprinkle the frozen peas over the paella. Re-cover and cook for another 5 minutes, or until the peas are heated through.
Uns 5 min
10
Remove the pan from the heat and let it rest, covered, for 10 minutes.
Uns 10 min
Nota de cuina: Resting allows the rice to finish cooking and absorb any remaining liquid, creating a better texture.
11
Garnish with lemon wedges and fresh parsley before serving.

Per ració

Nutrició

70%Puntuació

Calories: 523,9kcal
Proteïnes: 13g
Hidrats de carboni: 101,1g
Greixos: 8,6g
Fibra: 7,8g
Sucre: 13,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover paella in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a pan with a splash of vegetable broth or in the microwave.