Ingredients
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1/2 tsp of vegan stock cubes
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1 tsp of salt
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1 tsp of tumeric
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1 small lemon
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1 tsp of mixed herbs
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6 white mushrooms
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120gr of peas
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100gr of vegan chorizo
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100gr of vegan sausage
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1 bell pepper(colour of your choice)
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1 medium onion
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4 cloves of garlic
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2 tomatoes
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1 tbsp of olive oil
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230gr of basmati rice
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1L of water
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1 vegan stock cubes
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100mL of white wine
Directions
This Vegan Paella will bring everyone to the table with its distinctive golden color, smoky flavor, caramelized crust, and mouth-watering aroma! Paella – one of the best-known dishes in Spanish cuisine – takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means “frying pan” in ´Valencian, Valencia’s regional language.
❓ What´s the best rice to use?
The best rice to use is Bomba rice because it has the ability to absorb twice the amount of liquid than regular rice without getting mushy. However, if you can’t find them, the next best replacement is Arborio rice which is commonly used for Risotto. It gets super creamy when liquid is stirred in slowly. Paella is not meant to be creamy, so you definitely don’t want to stir the arborio or you’ll end up with risotto. In fact, you shouldn’t stir paella at all once the broth has entered the pan (like I did).
If you tried this recipe, stay tuned for more awesome recipes, comment below, and don´t forget to tag me on Instagram! I would really appreciate it – @_veganit_
Love you all! ❤︎
Steps
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1
Done
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Prepare and wash your vegetables: finely slice the onion and the mushrooms, mince the garlic, cut into cubes the bell pepper and the tomatoes. |
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2
Done
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Combine water, saffron, and vegan cube in a large saucepan. Bring to a simmer (be careful! Do not boil); |
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3
Done
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Heat the olive oil in a large paella pan or large skillet over medium-high heat. Add the onion and garlic; |
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4
Done
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When the onion is transparent, add the legumes, the vegan chorizo, the vegan sausages, wine, and the rest of the spices (except for the mixed herbs). Sauté for 3-5 minutes, stirring constantly; |
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5
Done
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Add the rice then stir for 1 minute; |
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6
Done
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Add the broth to the paella pan uncovered. Cook for 10-15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid; |
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7
Done
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Finely, squeeze over the lemon juice, scatter over the mixed herbs and serve with the lemon wedges. |
