This vegan Spanish paella is just delicious! So many flavors in it coming from the veggies and the saffron, it tastes absolutely amazing.
It is a great vegan alternative as it has lot of flavor, I tried many times the normal paella with meat before becoming vegan and I can say this one is fabulous, it is really important to use a high quality saffron as it is key to achieve this delicious flavor.
Also make sure that you use a short grain rice or Spanish rice paella, that would be the perfect one.
You can storage in the fridge for around 4 days and it still would be delicious.
1 tsp saffron
1 tbsp Himalayan salt
3 tbsp olive oil
250g portobello mushrooms
250g shiitake mushrooms
100g sliced runner beans
3 thinly sliced garlic cloves
1 tsp smoked paprika
3 grated tomatoes
1 liter and a half of water
250g rice, I used paella rice, otherwise use short grain rice
some fresh rosemary
a fresh lemon
preparation time: 30 minutes
total time: 1 hour
serving size: 6 serves
To make this delicious vegan Spanish paella, we´ll start by heating up a paella pan, if you don’t have a paella pan, use just a wide pan. Put a tsp of saffron in a foil and make kind of an envelop, then put it in the pan and warm it up for about 20 seconds at medium heat, we just want to warm it up to help to release the flavor. After 20 second remove it from the pan and reserve it.
Add the salt to the pan and add 3 tbsp of olive oil, warm it for 20 seconds or so, then add the mushrooms and cook it until the mushrooms are golden at high heat.
Then prepare the artichokes (click here to find how to clean it properly) and add them to the pan, then add the sliced runner beans, add the green peas, add the thinly sliced garlic cloves, give it a little stir and reduce to heat from high to medium heat and cook it until golden for about 5 minutes.
Then add the smoked paprika, give it a little stir and then add the grated tomatoes,cook for 5 minutes.
After that pour the water, then give it a little stir and then add the saffron, once the water is boiling add the rice, and give it a little stir and then leave it to cook on the highest heat for 15 minutes.
Once the water is bubbling below the rice, reduce the heat and top it with some rosemary, black olives and then cover it with some foil and leave it to cook for 5 minutes.
Then turn off the heat and leave it to rest for 10 minutes.
Serve it and add sliced lemon as a side. Here you have your vegan spanish paella, enjoy!