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VEGAN PAELLA VALENCIANA

Comunidad Valenciana

VEGAN PAELLA VALENCIANA

Paella Valenciana is a must of the Spanish cuisine that vegetarians and vegans couldn’t try… until now! Enjoy this paella valenciana recipe, vegetarian and vegan friendly!

SERVES

4

PREPARATION TIME

10 minutes

COOKING TIME

about 30 minutes

ALLERGENS

INGREDIENTS

  • A pinch of saffron
  • 3.2 cups ofl hot vegetable stock
  • 4 tbsp La Española Classic Olive Oil
  • 1 eggplant, cut into pieces
  • 2 red peppers, deseeded and cut into pieces
  • 1 onion, cut into pieces
  • 5 artichokes form a can, halved
  • 1 1/3 cups of runner beans, cut into 4 cm pieces
  • 3 cloves garlic, finely chopped
  • 1 large tomato, grated
  • 1 tsp salt
  • 1 tsp sweet paprika​​​​​​​
  • 1 1/8 cup of Spanish paella rice
  • 2 sprigs of rosemary

DIRECTIONS

  1. Sprinkle the saffron over the vegetable stock, stir well and keep warm for later.

  2. Heat up the paella pan and wait until it’s really hot and then drizzle with the olive oil, add the aubergines and peppers. Cook for a few minutes, then add the onions and cook for a further 2 minutes.

  3. Stir in the runner beans and the artichokes. Stir together for 1 minute before adding the garlic. Cook for 30 seconds and add the paprika and salt. After another 30 seconds add the grated tomato. Cook for 2 minutes, stirring all the time, until you can see that the tomatoes have lost most of the juice and changed colour.

  4. Stir in the rice, until evenly distributed in the pan, then pour over the saffron stock. Bring to the boil and cook on the highest heat for about 10 minutes before reducing the heat right down and cooking for a further 8 minutes.

  5. When the water is at a lower level than the rice itself, add the rosemary sprigs.

  6. In Spain this crispy bottom layer, the socarrat, is the most valuable part of the paella. Once the paella is finished it should look like a completely flat layer of rice. Serve with the lemon wedges.

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