LunchDinnerMain Course

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 portioner
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 stk. yellow onion finely chopped; 1 stk. red bell pepper diced; 1 stk. green bell pepper diced; 3 fed garlic minced; 400 g canned crushed tomatoes; 2 tsk. smoked paprika; 0,5 tsk. saffron threads; 1,5 kop bomba rice; 4 kop vegetable broth warm; 1 kop green beans trimmed and halved; 0,5 kop frozen peas; 0,75 kop artichoke hearts canned, drained, and quartered; 1 stk. lemon cut into wedges; 2 spsk. fresh parsley chopped; 1 tsk. salt; 0,5 tsk. 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.

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 524 kcal

Klargøring

Ingredienser

30 mlolive oil
1 stk.yellow onion, finely chopped
1 stk.red bell pepper, diced
1 stk.green bell pepper, diced
3 fedgarlic, minced
400 gcanned crushed tomatoes
2 tsk.smoked paprika
0,5 tsk.saffron threads
1,5 kopbomba rice
4 kopvegetable broth, warm
1 kopgreen beans, trimmed and halved
0,5 kopfrozen peas
0,75 kopartichoke hearts, canned, drained, and quartered
1 tsk.salt
0,5 tsk.black pepper

garnish

1 stk.lemon, cut into wedges
2 spsk.fresh parsley, chopped

Udstyr

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

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat.
Ca. 2 min.
Kokkens note: 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.
Ca. 10 min.
3
Stir in the garlic, canned crushed tomatoes, smoked paprika, and saffron threads. Cook for another 2-3 minutes, stirring occasionally.
Ca. 3 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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.
Ca. 2 min.
7
Arrange the green beans and artichoke hearts on top of the rice. Do not stir.
Ca. 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.
Ca. 20 min.
Kokkens note: 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.
Ca. 5 min.
10
Remove the pan from the heat and let it rest, covered, for 10 minutes.
Ca. 10 min.
Kokkens note: 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.

Pr. portion

Næringsindhold

70%Score

Kalorier: 523,9kcal
Protein: 13g
Kulhydrat: 101,1g
Fedt: 8,6g
Kostfibre: 7,8g
Sukker: 13,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover paella in an airtight container in the refrigerator.

Genopvarmning

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