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.

Course Main

Cuisine Spanish

Prep Time 25

Cook Time 25

Total Time 50

Servings people

Calories 350kcal

Author Charla

Ingredients

3 cups vegetable stock (710ml)
1 teaspoon saffron threads (0.1g)
2 tablespoon olive oil (28g)
1 cinnamon stick
1 tablespoon pimento seeds (15g)¼ teaspoon allspice
1 bay leaf
2 scallion chopped
1 small red onion sliced
4 garlic cloves minced
1¼ cups brown bomba rice (238g) gsee notes for alternative
1 small yellow bell pepper sliced
1 small red bell pepper sliced
1 cup mushrooms (96g) sliced
1 cup pumpkin (116g) chopped and tightly packed
1 cup sweet potato (113g) chopped and tightly packed
5 sprigs of thyme
½ teaspoon smoked paprika (1g)
½ teaspoon sweet paprika (1g)
1 teaspoon black pepper (2g)
1 teaspoon pink salt (6g) according to taste
1 cup sweet green peas (145g)
1 scotch bonnet whole
juice of a lime
additional pink salt (if needed) and thyme for garnish

Instructions

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).

Video

Notes

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.

Nutrition