By Savy Sivapathasundaralingam
Spanish vegan paella
9 steps
Prep:15minCook:30min
Notes
* Sometimes you might not get the socarrat to form and that's ok. It all depends on the pan, fat content, heat source and experience. The more you cook paella, the better you'll get at reading the signs. I've had times where I left it too long and it burned. That is never fun, so it's better to have no socarrat than burnt socarrat. Your paella will still be delicious without it.
*Saffron gives the paella its distinct flavor which is somewhat earthy and floral. It's very subtle but really finishes the dish. It also turns the rice to a beautiful golden color. It's a little costly, so if it's not in your budget you can replace it with turmeric. It will have a different flavor, but will still be subtle and make the rice golden.
If you don't have a paella pan, I would recommend a large stainless steel pan (don't use non-stick).
Storage:
You can freeze it for 2-3 months in an airtight container
Updated at: Wed, 21 Aug 2024 13:30:05 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
29
High
Nutrition per serving
Calories322.3 kcal (16%)
Total Fat9.2 g (13%)
Carbs54.5 g (21%)
Sugars4.6 g (5%)
Protein5.8 g (12%)
Sodium419.3 mg (21%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
3 tablespoonsolive oil
divided
940mlvegetable broth
low sodium
1 teaspoonsaffron threads
1onion
medium, diced
1red bell pepper
cut into strips
5 clovesgarlic
chopped, minced or crushed
1tomato
large, diced, sub 1/2 cup canned
277.5gBomba Rice
sub arborio rice
1 teaspoonsmoked paprika
½ teaspoonsweet paprika
1 teaspoonsea salt
more to taste
pepper
Fresh cracked, to taste
2 sprigsfresh thyme
sub 1 teaspoon dried
108.75gfrozen peas
thawed
Garnish (optional)
Instructions
Step 1
Add vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and add it to the broth. When it begins to simmer, give it 1 minute, and then lower the heat just to keep it warm.
Step 2
Heat 2 tablespoons of oil in a 12-inch Paella Pan (or something similarly sized) over medium heat. Once heated, and the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes.
Step 3
Add the garlic and sauté for 1 minute.
Step 4
Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes. (if using dried thyme, add it with this step)
Step 5
Add the rice and remaining 1 tablespoon of oil to the pan. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavors. Move around occasionally to prevent sticking.
Step 6
Add the fresh thyme and slowly pour in broth. Add salt and pepper. Do not stir after this point or it will release starches and cause creamier rice. Turn the heat to medium-high and bring the broth to a heavy simmer for 1-2 minutes.
Step 7
Now turn the heat down (between medium-low and medium heat) to a mild simmer. You want to see movement in the pan while the broth is cooking down (don't boil though). Simmer for 15-20 minutes until rice is al dente. Rotate the pan on the burner 1-2 times during cooking for even heat distribution.
Step 8
Once the broth is nearly cooked off, you will need to pay close attention to the socarrat forming on the bottom of the pan (the golden rice crust). You will start to hear a snap, crackle, and pop, along with smelling a nutty aroma. This should take 1-2 minutes to form. Stick a fork or spoon straight to the bottom to test if it's forming. (If it smells like it's burning, remove from heat immediately) (*see note).
Step 9
Remove the pan from the heat. Add the peas to the top of the rice (don't mix in). Cover the pan with foil and let the paella rest for 5-8 minutes. Top with fresh-cut parsley, cracked pepper and side with lemon wedges to serve. Enjoy!
