Today is World Paella Day so there's only on thing for it- you need to make a paella for dinner tonight!
Vegan Paella
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 2 ½ cups Vegetable Stock
- ½ teaspoon Saffron Threads
- 1 ½ Tablespoons Olive Oil
- 1 large Red Onion, Slice
- 1 Yellow Bell Pepper, Sliced
- 1 Red Bell Pepper, sliced
- 1 cup brown Mushrooms, Sliced
- 3 cloves Garlic, Minced
- 1 cup Bomba Rice
- 2 Roma Tomatoes, Chopped
- 1 ½ teaspoons Smoked Paprika
- Salt/Pepper
- 1 cup Green Peas
- 1 can Artichoke Hearts, drained and chopped
- ½ cup Parsley, chopped
Instructions
- Combine the stock and saffron threads in a medium saucepan and bring to the boil over high heat. Reduce heat to low and maintain a simmer. Meanwhile, heat paella pan on the stove with 1 ½ tablespoons Olive oil.
- Add Onion to Paella Pan and sauté for 2 minutes. Add sliced red and yellow pepper and continue to sauté till softened, about 5 minutes. Add the mushrooms and garlic and sauté for 5 minutes or until it has softened slightly. Season literally with salt and pepper.
- Increase heat to medium-high. Add Bomba rice, tomato and smoked paprika and cook, stirring, for 1 minute until well mixed through. Reduce heat to medium-low. Add one-third of the saffron infused stock and stir until just combined. Let simmer uncovered for 5 minutes or until liquid is almost absorbed.
- Add the next third of the stock and cook fo 5 minutes uncovered or until almost absorbed. Add remaining third of stock and cook for 5-10 minutes uncovered.
- Sprinkles surface of paella with peas and artichoke hearts. Cover entire pan in tin foil and leave to cook on a low heat for 12 minutes. After 12 minutes, turn heat off but leave the paella pan covered with tin foil for another 10 minutes.
- Remove tin foil after 10 minutes and garnish with parsley.
Recipe is courtesy of Yummly which can be downloaded from the Amazon Appstore, available on Android Devices.