Spanish Paella Vegana
Ingredients
- 2 cups Paella rice or short grain Bomba or Arborio.
- 5 cups Vegetable broth
- 1/2 tsp Saffron threads Steeped in warm broth.
- 1 can (15 oz) White beans Drained.
- 1 cup Artichoke hearts Quartered.
- 2 large Red bell peppers Sliced.
- 1 cup Green beans Trimmed.
- 2 cups Cherry tomatoes Halved.
- 1 large Yellow onion Diced.
- 5 cloves Fresh garlic Minced.
- 2 tsp Smoked paprika
- 1/2 cup Fresh parsley Chopped.
- 8 Lemon wedges For serving.
- 1/4 cup Olive oil
Steps
- Steep saffron threads in 1/2 cup warm vegetable broth for 10 minutes.
- In a large paella pan or wide skillet, heat olive oil over medium-high heat.
- Sauté onion, garlic, and bell peppers for 5 minutes.
- Add rice and smoked paprika. Stir for 2 minutes to toast rice.
- Add saffron broth and remaining vegetable broth. Bring to a boil.
- Arrange white beans, artichokes, green beans, and tomatoes on top.
- Reduce heat to low and cook uncovered for 25 minutes without stirring.
- Let rest 5 minutes off heat. The bottom should have a crispy layer (socarrat).
- Garnish with parsley and serve with lemon wedges.
Nutrition Info (per serving)
| Calories | 385 kcal |
| Protein | 12 g |
| Carbohydrates | 68 g |
| Fat | 10 g |
| Fiber | g |
| Sugar | g |