This easy vegan paella recipe for a panel is irresistible, with tender rice with saffron infusion, colored vegetables and crunchy golden brown cortex. It’s a dignified night meal effortlessly!
The pan may look like a tricky dish that can only dominate Spanish chefs, but I promise, it’s so easy! This vegan version of the Spanish classics nests of colored vegetables such as green beans, artichokes and tomatoes, as well as creamy beans in rice for golden saffron.
What is best is that this easy vegan paella recipe joins in a pan in about 30 minutes. I did it in a pan, but any spacious and shallow paella will do it with a pinch. In addition, you can customize it to your liking through the vegetables, the plant proteins and the beans you choose.
Enjoy this impressive Spanish -inspired dish for special occasions or a weekend dinner. An attempt and I know you will repeat it throughout the year.
What is paella?
Pan (Pie-Aye-Yuh) It is a Spanish dish that cooks rice infused with saffron with meat, seafood and vegetables in a large pan. It is a very fragrant dish with many vibrant colors and a devastated background (called socarrat) for a slight crisis. Although the authentic version is not vegan, it can be easily vegan by changing the meat for more plant -based vegetables or proteins.
How to make vegan paella
Find the complete recipe with measures on the recipe card below.
Fry the garlic, green beans, butter beans and artichokes in a warm and oily pan over medium-high heat.
Stir the tomatoes, smoked paprika, saffron and salt threads, and then pour the vegetable broth.
Heat to a boil and then sprinkle the rice evenly in the pan. Once it starts to boil again, reduce the heat to a soft heat and let the rice cook. Do not stir the pan after this point!
Never, never, never stir the pan, Or the signature bark will not be formed at the bottom. If for some reason your rice is not tender and still crunchy, add about 1/4 cup of broth and continue to cook. This could mean that your heat was too high.
Fire was discovered until the rice in the pan is tender and absorbed all the broth. If you use a wide pan, it is useful to rotate the pan every 5-10 minutes for the kitchen. As soon as you listen to crackles or appear from the bottom of the pan, remove it.
A perfect socarrat (search) is golden brown with a new aroma. If it smells like burning, immediately remove the pan from the pan.
Garnish the vegetable pan with slices of lemon and chopped parsley and then serve and enjoy.
Frequently asked questions
A wide pan of pan will perfectly cook the rice and will facilitate the formation of the socarrat, but you do not have to have one to make paella. Any non -stick paella of 12 to 14 inches will also work.
You can use 1 teaspoon of powder saffron or 1 teaspoon of turmeric.
The best rice for the pan is rice pump because it absorbs the liquid so well. If you do not find it, the rice of Calasparra and the Arborio rice (Aka Risotto Rice) are both substitutes.
You can add more vegetables, such as diced red peppers, sliced zucchini, green olives, a dice charbo, chickpeas, peas, sliced mushrooms, wristan beans, chopped asparagus or any other vegetable and beans green.
To get a protein impulse, stir the pan with crunchy frying tofu, vegan chorizo or sliced seitan chicken. My vegan scallops at the top would also be a tasty glance at the seafood roots of this dish.
The vegan pan is eaten better in a few hours after it is cooked, but if you end up with the envelopes, you can store them in an airtight container in the fridge for up to 5 days.
To heat, heat the leftover pan in a warm and olive pan until heated and the bottom is a little crunchy again. You can also heat it in the microwave.
Look at that beautiful gilded socarrat! It is the best part of the pan, if you ask me.
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In a pan of 14-inch pan (or any wide and shallow pan), add the oil and heat over medium-high heat. Once the oil is hot, add the garlic, the green beans, the butter beans and the artichokes and sauté for about 3-4 minutes.
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Add the tomatoes, smoked paprika, saffron and salt. Mix everything well, and then pour it into the broth.
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Bring the mixture to a boil and then salt the rice, trying to distribute it evenly throughout the pan.
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Return the mixture and then reduce the heat to half-low. You want to see that the rice is cooking, but not boiling strong, so adjust the fire as needed. Do not stir after this point!
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Simmer for 15-20 minutes, discovered, until the rice is tender and the broth is cooked. Carefully turn the pan every 5 minutes or so. If for some reason the rice is still crunchy after the broth has cooked, add 1/4 cup of broth and continue to cook. This means that the heat was a bit too high.
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Once the broth is about to cook, listen to the cracks or the apparatus from the bottom of the pan. You must also smell an aroma of the crust of the crust. As soon as you listen to the octopus, remove it from the heat. If it smells like burning -take it away from the heat immediately. You are waiting for a crust of brown, crunchy rice.
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Garnish with slices of lemon and chopped parsley, if you want and serve.
- The remains will be kept in the fridge for up to 5 days. Heat again in a well -oiled pan or microwave until hot.
- The pan can be frozen, but the rice will become more beautiful.
- Feel free to add any additional protein to the vegan pan, such as vegan chicken, scallops or even tofu.
Service: 1of 6 servings ; Calories: 461kcal ; Carbohydrates: 88g ; Protein: 13g ; Fat: 6g ; Saturated fat: 1g ; Polyinsaturated fat: 1g ; Monoinsaturated fat: 4g ; Sodium: 1858mg ; Potassium: 678mg ; Fiber: 9g ; Sugar: 7g ; Vitamin A: 1531IU ; Vitamin C: 13mg ; Calcium: 56mg ; Parró: 3mg
#Vegan #pan
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