Paella is one of the best-known dishes of Spanish gastronomy and with what I like rice I couldn’t miss a vegan paella on the blog. I hope there are no purist specialists in paellas because my version is not exactly the traditional one (it is more like rice with things), although I love it and it is very healthy and light.
I have used my favorite vegetables for this dish, but you can use any. Sometimes I also add seaweed because they are very nutritious and give it a very interesting sea flavor, although this is my favorite recipe, that’s why it’s the one I share. In case you are interested, I usually use wakame seaweed, which I hydrate in hot water and then use that same water to make the paella if I don’t have a good vegetable broth by hand.
- 2 cucharadas de aceite de oliva virgen extra
- 4 dientes de ajo
- 1/2 cebolla
- 1/2 pimiento rojo
- 1/2 pimiento verde
- 2 tomates
- 1 taza de corazones de alcachofas congelados (120 gramos)
- 1/2 taza de judías verdes congeladas (75 gramos)
- 1/2 taza de guisantes congelados (65 gramos)
- 1 y 1/4 tazas de arroz Basmati (240 gramos)
- 4 tazas de caldo de verduras (1 litro)
- 2 cucharaditas de cúrcuma
- 1 cucharadita de pimentón dulce
- Sal y pimienta negra al gusto (opcional)
- Pour the oil into the paella and when is hot add the garlic, onion, red pepper and green pepper, all of them chopped. Cook over medium heat until golden brown.
- Add the tomatoes and cook for about 5-10 minutes.
- Add the artichoke hearts, green beans and peas and cook for a further 5 minutes.
- Add the rice and cook until the edges start to show through . Add the broth (which must be hot), the turmeric and the paprika. Season to taste.
- Let cook over medium to medium-high heat for about 15 to 20 minutes or until the rice is done. If it needs more broth, add more as you go.
- Ideally, let the paella sit covered before eating, for at least 5-10 minutes.