- 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
- 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
Mise en place
Cut the bell peppers into chunks or into strips. Set aside for later.
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.
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.
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.
After about 1 minute, add in the sofrito and the parsley/garlic oil.
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!
After about 15 minutes taste to see if the rice is cooked.