Vegan Paella

Indulge on this meat free vegan style paella. A combination of seasoning, herbs, spices and a medley of vegetables all prepared on a gigantic paella pan. I'm talking about lip smacking, bold aromatic flavours all in one serving.

There's nothing these days that won't stop me from doing a vegan rendition of another culture's cuisine.

I also thought it would be the perfect opportunity to showcase something with a ever so slightly tropical theme to it.

My paella recipe is a delicious, mouthwatering one pan recipe that really comes together using a medley of vegetables, herbs and spices.

Although it's vegan friendly, meat eaters will hardly notice there's no meat thanks to the chunky vegetables which are used.

Spanish food is one of the most popular type of cuisines here in the UK, there's practically a Spanish restaurant in every corner of each city.

You can also find Greek, Italian, Indian, Cantonese and even Thai in high numbers, notice I didn't include Caribbean food that's because Island food doesn't have a monopoly like the aforementioned.

What is paella?

Let's talk about PAELLA-ELLA! Paella is a popular rice dish which originates from a city called Valencia in Spain and is regarded by Spaniards as the national dish.

Paella is actually a Valencian word which translates to frying pan and this is where the name comes from.

In other regions of Spain and other Spanish speaking countries the term paellera is used. Both Paella and Paellera are used to describe the pan.

A large shallow polished pan with two handles along with a wooden spoon is traditionally used to make the dish.

In Valenica, farmers and farm labourers would gather what was available to them on the rice fields and incorporate things such as onions, tomatoes, snails, rabbit or duck.

A caldero was used in open air by the lakeside.

As the years went by, with a better standard of living, the ingredients of the dish would adapt sometimes using seafood and chicken.

Nowadays, you can find a variety of paella reditions which inclue ingredients such as - eel, beans (lima/butter), artichoke, rosemary, paprika, green beans, saffron, garli and so fourth.

Veganizing paella

Veganizing paella is pretty much a contrast to the original version of the dish. Instead of having an inclusion in meat and seafood, it is omitted from the recipe.

You will find with the vegan version, that, a variety of vegetables are used in place of meat.

This can include anything from bell peppers, jackfruit, zucchini (courgettes), broad beans, fennel, mushrooms and even lentils.

The list is pretty endless in terms of what you can use in a vegan version of paella, you can be as creative as you like.

What is bomba rice?

Bomba rice is a variety of short-medium grain rice which is primarily cultivated in various parts of eastern Spain.

It is one of the main ingredients in Valencian paella and other Valencian cuisines and is sometimes referred to as Valencian rice.

Unlike short grain rice, bomba rice is Spain's premium rice. It doesn't become sticky when cooked nor does it thicken the cooking liquid.

Bomba rice has the ability to absorbs up to three times the volume of broth than regular rice yet remains firm and holds up quite well.

Which is why it is essential to use this type of rice when making paella.

Ingredients you need

• Vegetable broth - some broth/stock is needed to serve as liquid in order to cook the rice and vegetables. I like to use my homemade version of this!
• Saffron threads - one of the most expensive spices in the world but is a must and completely necessary to yield that earth tone and signature yellow hue.
• Bomba rice - I purchase mine semi brown which can sometimes be difficult to obtain so I use semi brown calasperra instead.
• Mushrooms/bell peppers/pumpkin and sweet potato - all of these vegetables are used as an alternative to meat.
• Pimento berries/bayleaf/cinnamon - these are the foundation spices, that are tempered at the initial stages and release their own aroma.
• Red onion/scallion/garlic - this little trio all form the foundation for the paella. I refer to them as my base ingredients.
• Thyme/black pepper/pink salt/paprika - the herbs and spices that are used.
• Scotch bonnet - a whole scotch bonnet is used to warmth.
• Green peas - are sprinkled over the rice before the socarrat develops.
• Olive oil - ise used for cooking
• Lime juice - squeezed over the finishing dish to optimise flavour.

Reasons to make this recipe

• It's a meat free alternative to the traditional paella
• It's the most famous rice dish in Spain with a vegan twist
• You can adjust the recipe to suit (adding and omiting vegetables)
• This recipe is suitable for home freezing
• You don't necessarily need a paella pan to make this rice dish
• low fat and high in complex carbs for that full feeling
• Vegan and gluten free lifestyle
• It's a one pan meal (less fuss and clean up)

Recipe preparation

Even though you will find a number of Caribbean herbs and spices used in this recipe.

This is NOT a Caribbean dish, it merely has some slight Caribbean inspiration.

The first thing I like to do is to combine the vegetable broth with the saffron threads and gently simmering both to yield that yellow hue, then set it aside.

I then temper the pimento berries, cinnamon and bayleaf until they become aromatic (not burning) using a paella pan.

I highly recommend using a paella pan that is large enough to accommodate the entire contents.

I used a pan that was 42cm/16.5" this is large enough to serve up to 6 people. A pan this size will evenly distribute the rice and vegetables, creating a thin layer so everything will cook at once.

Don't use a pan that is smaller then the aforementioned or you will run into some inconsistencies when cooking the rice (you have been warned).

A paella/paellera, an open pan is preferred but if you do not have one then a skillet will do instead.

Once the spices have released their aroma, add the onion, garlic and bell peppers and saute until soft and translucent.

Then add the remaining vegetables along with the herbs and spices along with the bomba rice.

Then add the vegetable broth and this is the crucial aspect, bring the pan to a rolling boil then fold everything together ONE TIME ONLY, DO NOT OVER STIR!

Sprinkle on the green peas and add the scotch bonnet and allow gentle simmer until the socarrat is formed.

What is a socarrat?

Glad you asked! A socarrat is one of, if not the most crucial part of making a signature paella.

The socarrat is the golden crust which forms at the bottom of the pan. As the rice cooks, the rice at the bottom of the pan becomes caramelized and toasted.

When the broth is cooking the rice, as it simmers away this is when the magic starts to happen, usually towards the end of the cooking time.

You will notice a toasted smell and it may even begin to crackle and this  a good indication that a crust is forming.

Which is why it is very important NOT to stir the rice, one time is enough, then let it do its thing!

Some people like to fast track their way to a socarrat by increasing the heat on the stove but I wouldn't encourage this as you may run the risk of burning it instead.

The steps

• Combine the vegetable stock with the saffron threads in a saucepan, bring to the boil then reduce to a simmer for 5 minutes and set aside.
• Meanwhile heat your paella pan on medium heat (can use an old skillet) with olive oil then temper the cinnamon stick and pimento (allspice) until the aroma is released.
• Add the bay leaf and continue to temper for another 30 seconds.

• And the red onion, scallion and garlic and saute until soft and translucent.
• Proceed to add the bell peppers and mushrooms then cook until softened, this should take roughly 3-4 minutes.
• Fold the pumpkin and sweet potatoes pieces into the pan, don't forget to maneuver/rotate the pan during cooking.
• Season the entire pan by adding the thyme stems, paprika, smoked paprika, black pepper and pink salt.

• Add the bomba rice and stir to combine with the vegetables and seasoning.
• Gradually add the saffron infused stock to the paella in increments.
• Once the stock is added bring the pan to a rolling boil then, STIRRING ONCE ONLY.
• Reduce the heat to low.
• Finally sprinkle the green peas along with the scotch bonnet.
• Simmer for up to 20 minutes or until the rice has cooked and absorbed the stock. During the given time the socarrat will form quite nicely (you should hear it cackle and smell the aroma, it shouldn't be burning)

• After the given time turn off the heat, cover the pan with foil and leave to rest for 5 minutes.
• Remove the foil before serving (do a taste test and add additional pink salt if needed).
• Don't forgot to squeeze some lime over the top and garnish with further thyme (remove the bay leaf, scotch bonnet and cinnamon too).

What gives paella its signature golden colour?

The saffron threads are what give the paella its golden colour. Saffron is one of the most expensive spices in the world, it can be costly but worth it!

Do you have to use a paella pan?

No, you can achieve the same results without using a paella pan so you don't necessarily need to invest in one.

A large enough skillet is a great alternative if you don't have a paella pan

If you have an old pan/skillet, simply use that to yield the socarrat.  Alternatively, just use a regular frying pan if you are unable to use either of the given options.

Notes and tips

• Feel free to add additional vegetables or meat substitutes .i.e tofu, banana blossom etc.. to your paella.
• There IS no substitute for bomba rice, however the closest alternative is semi brown calasperra rice or short grain brown rice.
• You can find the brown calasperra/bomba rice by doing an online search.
• Prepare the vegetables ahead of time, by chopping them up.
• If saffron is outside of your budget budget, simply follow the instructions by using 1 teaspoon of ground turmeric instead.
• Make sure you are using a large enough paella pan. I used 42cm/16.5inches. Use the same size or something that is slightly bigger (make sure it is NOT non-stick).
• Remember, try not to be tempted to fast track the socarrat by increasing the heat. Let the rice absorb the broth until the socarrat is formed.
• Don't worry if a socarrat isn't formed, it's okay, it takes practice and time until you get it right.
• This rice dish should serve up to 6 people.
• Any leftovers should be refrigerated and eaten within 24 hours.
• Alternatively, you can freeze any leftovers for up to 3 months.
• Make sure to remove the cinnamon stick, scotch bonnet and bay leaves prior to serving.

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