Vegan Paella De Verduras Recipe
Prep Time:
5 minutes
Cook Time:
40 minutes
Servings:
2 servings
Ingredients
  • 2 ½ cups vegetable broth
  • ½ pinch saffron threads (about 30 threads)
  • 3 tablespoons extra virgin olive oil
  • ¼ medium yellow onion, diced
  • ½ small green bell pepper, diced
  • ½ small red bell pepper, diced
  • 2 ounces green beans, stem ends removed and cut into 1–2-inch pieces
  • ½ cup fava beans or green peas
  • ½ vine-ripened tomato, finely chopped
  • ½ small zucchini, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon paprika
  • 1 cup short-grain rice for paella, such as Bomba or Calasparra
Directions
  1. Pour the broth into a medium saucepan and bring it to a boil. As soon as it boils, lower the heat to low and keep it covered until you're ready to use it.
  2. Ladle ¼ cup of hot broth into a small cup or bowl and add the saffron. Set aside to let it soak.
  3. Heat the oil on medium, preferably in a paella pan. If you don't have one, you can use a large, heavy-bottomed skillet.
  4. Add the onion and saute for 3–4 minutes, stirring occasionally.
  5. Add the green pepper, red pepper, green beans, and fava beans or peas and cook for 5–6 minutes.
  6. Push the vegetables over to make an empty space in the center of the pan. Place the tomato in the empty space and cook for 5–6 minutes, until reduced.
  7. Add the zucchini and garlic and stir all the vegetables together. Lower the heat to low and saute for 2–3 minutes.
  8. Remove the saffron threads from their liquid and pour the liquid into the pan along with the paprika. Quickly stir the mixture on low until the spices are evenly incorporated.
  9. Add the rice to the pan, spread it out evenly, and let it toast for a minute on low.
  10. Pour in the hot broth and turn the heat to high. Stir the mixture well, but don't stir it anymore after this step. Remove a spoonful of broth, let it cool, then taste it. Adjust for salt, if necessary.
  11. Cook the rice on high for 5 minutes.
  12. Reduce the heat to low and cook for 10–15 minutes, until the rice is al dente, the broth is absorbed, and a crust forms on the bottom. A couple minutes before it's done, check the bottom and adjust the heat to create a crust without burning it.
  13. Remove the pan from the heat and cover it with a damp cloth for 5 minutes.
  14. Serve the paella de verduras in the paella pan.