Vegan paella valenciana
Traditional Paella Valenciana is a staple of Spanish cuisine that features fresh seafood or meat. However, if you’re a vegetarian or vegan, you don’t have to miss out anymore! Indulge in this vegan and vegetarian friendly Paella Valenciana recipe.
Serves
4Preparation time
10 minutesCooking time
about 30 minutesAllergens
Ingredients
- Half gram saffron
- 800ml vegetable stock, heated
- 4 tbsp La Española Mild & Light Olive Oil
- 1 eggplant, cut into 3cm pieces
- 2 red capsicums, deseeded and cut into 2cm pieces
- 1 onion, cut into 2cm pieces
- 5 artichokes from a can, halved
- 200g butter beans, cut into 4cm pieces
- 3 garlic cloves, finely chopped
- 1 large tomato, grated
- 1 tsp salt
- 1 tsp sweet paprika
- 250 g Spanish paella rice
- 2 sprigs of rosemary
Directions
Sprinkle the saffron over the vegetable stock, stir well and keep warm for later.
Heat the paella pan, waiting until it’s hot before drizzling with the olive oil, and adding the eggplant and capsicum. Cook for a few minutes, add the onions and cook for a further 2 minutes.
Stir in the butter beans and artichokes. Stir together for 1 minute before adding the garlic.
Cook for 30 seconds and add the paprika and salt.
After another 30 seconds add the grated tomato. Cook for 2 minutes, stirring all the time, until you can see that the tomatoes have lost most of their juice and changed colour
Stir in the rice, until evenly distributed in the pan, then pour over the saffron stock. Bring to the boil and cook on the highest heat for about 10 minutes before reducing the heat right down and simmering for a further 8 minutes.
When the water is at a lower level than the rice itself, add the rosemary sprigs.
In Spain, the crispy bottom layer - the socarrat - is the most valuable part of the paella. Once the paella is finished it should look like a completely flat layer of rice.
Serve with lemon wedges.
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