I found out the other day that I used to dislike paella as a kid. Not the version I’m presenting today but the most traditional seafood paella. It made me laugh cause even though now I no longer eat the traditional paella, it still is one of my favorite dishes and I love it. Today I’m making a vegan paella recipe and trust me, it is so good.
The recipe is available in video format (right below this paragraph) mais aussi en français tout en bas du post!
What is paella either way?
Paella is a traditional dish that originates from Valencia in Spain. It is highly popular and I’d say one of the most popular dishes in Spain. Traditionally it is made in a pan with two handles on the side and quite wide. The name paella comes from the actual pan used which is called paellera. Since paella is so popular in Spain there are infinite variations of the dishes but the most traditional one is the seafood paella.
Paella is something that needs to be done right and when it isn’t, most people are going to dislike it. Because no one likes poorly seasoned rice with bad quality seafood (and most tourist traps in Spain are like that). Which is why I always defend paella and insist on trying it at an actual, good quality restaurant or… alternatively, my dad’s paella.
Ingredients to make this vegan paella recipe
So, my vegan paella recipe clearly doesn’t contain any seafood, and it is made 100% from vegetables and rice. To make it, you will need :
- Rice: It needs to be round, preferably of the bomba variety. Rice is very important in a paella, it can be a huge miss if the rice is not properly chosen nor cooked.
- Vegetables: We are going for great flavor here so I’m using:
- Red and yellow bell pepper
- Tomatoes
- Mushrooms
- Artichoke hearts (artichokes are super expensive in France, so I bought canned artichokes)
- Onion
- Garlic
- Asparagus
- Spices: Listen up, this is the important part.
- Saffron
- Paprika
- A tiny bit of rosemary
- A tiny bit of curcuma to give that yellowish color
- Salt
- Other ingredients: Olive oil and vegetable broth.
How to prepare this vegan paella recipe
When making paella, patience is key. Most of the ingredients need to be cooked slowly and gently. Specially if we are making a vegan one. We will start by cooking the onion and garlic for some minutes, then we will add the peppers and tomatoes and we will let that simmer for 10 to 15 minutes.
Then, mushrooms. We cook the mix for 5 minutes and then we make a tiny space in the middle and we will add the artichokes. We continue to cook for 5 minutes. Then we can add the asparagus pieces. Simmer for 10 minutes.
Now we reached the rice part. We are going to add the rice and the spices. Mix a tiny bit but not too much. If you are using an actual paellera this is going to be easier for you because you will be able to put the rice in the pan without mixing it too much. Since I’m not cooking in one of those, I had to mix a bit more.
Our last steps will be to add the broth and cover with the asparagus. We will let it simmer till the rice has absorbed all the broth. If you see that it has absorbed all the broth and still needs a bit more cooking, add an extra splash of broth.
When the rice is ready, let it to rest for 10 minutes. Or chose to be impatient like me and start eating at the risk of burning your tongue.
The result should be a very infused flavored rice with some delicious vegetables. The asparagus on top add a great taste to the overall dish. Our paella was a bit crunchy at the bottom and that is such a great thing. I love it when that happens.
Vegan Paella Recipe (spanish rice with veggies)
Ingredients
- 1.5 cups bomba rice
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 garlic cloves
- 1 yellow onion diced
- 3 ripe tomatoes diced
- 1 cup mushrooms diced
- 8 green asparagus Half cut, half used entirely
- 6 artichoke hearts cut in 4 pieces
- 3 cups vegetable broth
- 1 tbsp paprika
- 1 tbsp saffran
- 1 tbsp curcuma
- 1 tbsp rosemary
- 1 tbsp olive oil
Instructions
- In a large pan, add a bit of olive oil. When hot, add the onion and garlic and cook for 2-3 minutes.
- Add the peppers and tomatoes. Mix well. Simmer for 10 to 15 minutes.
- Add the mushrooms and cook for 5 more minutes.
- Make a hole in the center and add the artichoke hearts. Cook for 5 more minutes.
- Add the asparagus cuts and simmer for 10 minutes.
- Now we add the rice. If you are cooking this in a large pan, like an actual paellera, cover the veggies with the spices and mix. Then cover with the rice without mixing it too much.
- If you are using a pan like mine, add the rice and spices and mix as gently as possible. You don't want to overmix the rice.
- Add the broth, cover with the remaining asparagus and simmer for 10 minutes till the rice is cooked.
- If you need to add a bit more broth, do so.
- Let rest for 10 minutes and enjoy!
Recette en français – Paella vegan (Riz espagnol avec des légumes)
Ingrédients
Ingredients
- 330 g riz “bomba”
- 1 poivron rouge (en dés)
- 1 poivron jaune (en dés)
- 1 oignon jaune (en dés)
- 3 gousses d’ail (écrasées)
- 3 tomates très mûres (en dés)
- 150 g de champignons (en dés)
- 8 asperges vertes (une moitié coupée, l’autre moité en entier)
- 6 cœurs d’artichauts (coupé en 4 morceaux)
- 600-750 ml de bouillon végétal
- 1 cuillère à soupe de paprika, safran, curcuma et romarin.
- 1 cuillère à soupe d’huile d’olive
Étapes
- Dans une grande poêle, ajouter de l’huile d’olive. Quand il est bien chaud, ajouter l’oignon et l’ail. Cuire pendant 2-3 minutes.
- Ajouter les poivrons et tomates. Bien mélanger. Mijoter pendant 10-15 minutes.
- Ajouter les champignons et cuire pendant 5 minutes.
- Faire un cercle au milieu et ajouter les cœurs d’artichauts. Cuire pendant 5 minutes.
- Ajouter les asperges coupés, bien mélanger et mijoter pendant 10 minutes.
- Maintenant on ajoute le riz. Si vous avez une vraie paellera, vous ajoutez les épices et mélangez bien tout. Puis vous rajoutez le riz sans trop le mélanger.
- Si vous utilisez une poêle comme la mienne, ajoutez le riz et les épices et mélanger très doucement.
- Ajouter le bouillon, couvrir avec les asperges et mijoter jusqu’à la cuisson du riz.
- Si vous devez rajouter un peu plus de bouillon, faites-le.
- Laisser reposer pendant 10 minutes et bon appétit!
Liked this recipe? Pin it!
Leave a Reply