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Vegan Spanish paella

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Ingredients

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Paella ingredients
450 grams of Paella rice
160 grams of Vegan chicken pieces
1 Red bell pepper
1 Yellow bell pepper
200 grams of Frozen peas
1 tablespoon of Smoked paprika
1 tablespoon of Garlic powder
Oil to fry in
1 Lemon
Bouillon mixture
1 liter of Vegetable stock
A pinch of Saffron
2 sprigs of Rosemary
Sofrito (tomato mixture)
2 Tomatoes
1 Onion
1 clove of Garlic
Aceite de ajo y perejil (parsley and garlic oil)
15 grams of Parsley
4 cloves of Garlic
100ml of Extra virgin olive oil

Nutritional information

515
Calories
78g
Carbs
18g
Fat
15g
Protein
5g
Sugar

Vegan Spanish paella

  • 45 minutes
  • Serves 6
  • Medium

Ingredients

  • Paella ingredients

  • Bouillon mixture

  • Sofrito (tomato mixture)

  • Aceite de ajo y perejil (parsley and garlic oil)

Directions

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Steps

1
Done

Mise en place

Cut the bell peppers into chunks or into strips. Set aside for later.

2
Done

Sofrito and the parsley/garlic oil

Sofrito: Peel the onion and put the sofrito ingredients in a blender and blend until smooth. Set aside for later.
Parsley/garlic oil: Peel the garlic and put all of the ingredients in a blender and blend until smooth. Set aside for later.

3
Done

The stock

Bring the vegetable stock to a boil and add in the saffron. Chop the rosemary and add to the stock as well. Turn the heat all the way down to the lowest setting and keep the stock warm until you're ready to use it.

4
Done

The paella

Heat up some oil in a large paella pan or just any other pan as long as the diameter is around 30 to 40 cm.
Add in the vegan chicken pieces and cook until they're crispy and golden brown.
Then add the bell peppers.
I choose to add in smoked paprika and garlic powder, because those are the "main" flavours of chorizo.
Sauté, but make sure the spices don't burn.

5
Done

After about 1 minute, add in the sofrito and the parsley/garlic oil.
Mix for a couple of minutes and then add the paella rice. Stir through and make sure the rice has absorbd the oil.
Add the vegetable stock and the frozen peas. Stir through once to make sure everything is evenly distributed.

6
Done

Leave the pan on a medium heat for around 15 to 20 minutes. You can stir during this time, but avoid scraping the bottom of the pan. This will make sure that you end up with something called "socarrat". This is the crispy layer on the bottom and it's very delicious!

7
Done

After about 15 minutes taste to see if the rice is cooked.
If not, leave for 5 more minutes or until you think it's done!
Garnish with fresh lemon parts that you can squeeze on top.

Jalisha

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