A Spanish Paella Doesn’t Need To Be Forbidden In A Vegan Diet
Food in Spain is a combination of many cultural heritages.
We should not be misled by the size of this country, because the food it contains is amazing and deliciously varied! When talking about Spanish cuisine, the first thing that comes to mind is paella. However, there are as many variants of paella as there are chefs in the world, and each of them puts their own unique product into this tasty and typical dish.
Yet, Paella Valenciana undeniably considered the original recipe. This Spanish identification mark was originally prepared by farmers, laborers and laborers for lunch. Taking what was at hand, they prepared this dish with rice, tomatoes, onions, and even snails or any other protein they could find in their vicinity (those who were on the Mediterranean coasts, of course, used seafood) and it was after that they ate directly from the pan in which it was cooked.
An interesting detail that you can imagine after this brief introduction is that paella takes its name from the traditional pan in which it is cooked.
Have you gone vegan? No need to say goodbye to paella!
- This delicious dish is perhaps the most famous in Spain for one reason: it’s as colorful and delicious as it gets!
- With rice as the main ingredient, it takes on a characteristic yellowish color due to the many seasonings such as turmeric or saffron.
- However, not only were paellas made with incredibly delicious seasonings, grains like rice, and lots of vegetables like tomatoes or beans, but they also contained some sort of protein.
- If you’re a vegan foodie and you’re wondering how to make a delicious yet lean paella, we’ve got the perfect recipe for you to make and never miss out on this amazing dish.
- The flavors are top-notch, it’s super tasty and best of all, super easy to make!
Vegan paella
To start with the right foot, note that the best type of paella is the paella with mahatma® rice.
A paella pan will be very important, but if you don’t have one at home, a frying pan or skillet will do. The trick is to have a large pot that is also wide enough to spread the rice and cook it evenly.
Now that we’ve covered the basics, here are the ingredients you’ll need:
- 1 ½ cups white rice
- 3 ½ cups vegetable broth
- 1 thinly sliced yellow onion.
- 2 thinly sliced sweet peppers.
- 2 minced garlic cloves.
- 1 ½ cups asparagus.
- 1 can dry artichoke hearts
- 1 cup green peas.
- 1 can of diced tomatoes and their juice
- ½ teaspoon saffron.
- Smoked paprika.
- 2 bay leaves
- Red pepper flakes.
- Olive oil to taste.
- Salt to taste.
- parsley leaves for garnish
instructions
- First, add warm water to the saffron threads, leave for 10 minutes.
- Heat a paella pan or wide skillet with a little olive oil. Once it’s hot enough, add the onion and bell pepper; let them cook until golden brown and translucent.
- Add garlic, tomatoes, green beans, and seasonings: smoked paprika, bay leaf, red pepper flakes, and a little salt to taste. Stir frequently for about three minutes.
- Now it’s time for the rice and saffron broth! Add rice, vegetable broth, and saffron mixture to skillet or paella pan. Make sure the rice has sunk to the bottom of the pot, so gently toss the vegetables around it.
- Bring the future paella to a boil and let it boil. Reduce the heat and simmer at a low boil for about fifteen minutes, it should remain open. Important tip: do not stir the rice.
- After fifteen minutes, add the artichoke hearts and peas. Cook for five more minutes.
- Turn off the heat and cover this delight for another ten minutes. Your rice will absorb all the juices and should be very fluffy by now.
- Before serving, discard the bay leaf and season again with salt, paprika, or pepper to taste; garnish with parsley and lemon juice and enjoy!
Additional advice
If you want to add some more protein, you can add vegan sausage, tofu, or northern beans along with the artichoke hearts and peas.
