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

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 524 kcal

Mise-en-place

Ingrediënten

30 mlolive oil
1 styellow onion, finely chopped
1 stred bell pepper, diced
1 stgreen bell pepper, diced
3 teentjegarlic, minced
400 gcanned crushed tomatoes
2 tlsmoked paprika
0,5 tlsaffron threads
1,5 kopjebomba rice
4 kopjevegetable broth, warm
1 kopjegreen beans, trimmed and halved
0,5 kopjefrozen peas
0,75 kopjeartichoke hearts, canned, drained, and quartered
1 tlsalt
0,5 tlblack pepper

garnish

1 stlemon, cut into wedges
2 elfresh parsley, chopped

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Voedingswaarden

70%Score

Calorieën: 523,9kcal
Eiwit: 13g
Koolhydraten: 101,1g
Vet: 8,6g
Vezels: 7,8g
Suiker: 13,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover paella in an airtight container in the refrigerator.

Opwarmen

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