Paella Vegan Style

Spain is known for being a meat-eating nation, yet google results show an increase in searches on veganism and vegetarianism. So those of you who love Spanish food, do not fret! We have a few vegan recipes that will keep you happy!

Paella originates from Valencia in Eastern Spain and has been one of the most important rice-producing regions in Spain for the past 1200 years. And here paella began as a typical meal for farm laborers. 

Back in the day, a big pan of food for the whole family is what kept everyone alive. They would cook the rice, a bit of seasoning, and whatever vegetables or meat they had access to in the rice fields. It was traditionally eaten family style, directly from the pan in which it was cooked. Although most would think that you could only make it with meat and fish - and no other way, well we are happy to tell you that this dish is bursting with flavour! 

This vegan paella is really simple to prepare in large quantities, which is why it’s a great go-to recipe for family gatherings or big events.You can use any combination of veggies that you prefer and easily adjust the spices to your own taste. This vegan paella from Delicious Everdayis bursting with flavour. Spanish rice is simmered in vegetable stock and wine, then combined with saffron, Spanish spices, and delicious veggies. 

Like anything in life, doing something with the right tool will make all the difference. The first step to making this vegan paella is choosing the right type of pan for cooking it. You need something fairly large, preferably non-stick, and oven safe.

Traditional paella pans are obviously a great choice and can be bought in a specialised cooking store. They typically have a bunch of divets in the bottom, which are designed to capture excess liquid and ensure the dish cooks evenly. That will help you get a nice crusty bottom, which is characteristic of traditional paella.

Now here is the main secret to this whole recipe. Do not cook the rice in the water! Cook it in vegetable stock and white wine like you would a delicious risotto.

You won’t even believe how much flavour this adds to the dish. You can change any other part of this recipe, and it will still be amazing, as long as you cook the rice in broth and wine. And look how pretty that colour is!

Make sure you use a decent quality wine for this. There is no need to buy anything top of the range, yet keep in mind that the flavour and quality is important. You might have a glass of it while you cook!

Good choices for this paella are Chardonnay or Pinot Grigio. Steer clear of anything too sweet (like Riesling) or too strongly flavoured (like Sauvignon Blanc). For the vegetable stock, you can opt to make your own or use store-bought.

Last, but not least, you must get your hands on some saffron - there is a reason why it is so expensive (with an ounce being more expensive than gold!). It is an extremely hard flavour to replace and can’t be found everywhere. 

Saffron is what gives most Spanish rice dishes their distinctive aromatic flavour. It’s hard to compare saffron to any other spices, and there isn’t really a suitable alternative.

But don’t worry – you only need a tiny pinch of saffron for your paella. SO let’s get to making this vegan-friendly dish!

Ingredients

• 6 cups vegetable stock
• 2 cupswhite wine such as Chardonnay
• 16 ozSpanish Rice may be called Yellow Rice or Saffron Rice
• olive oil
• salt
• black pepper
• 1 red bell pepper seeded and chopped
• 1 yellow onion peeled and chopped
• 8 oz shiitake mushrooms washed and chopped
• 14 ozartichoke hearts canned, quartered
• 1/4 cup piquillo peppers chopped
• 2 cloves garlic peeled and minced
• 2 tbspcapers
• 1 pinchsaffron threads
• 1/2 tspcayenne pepper
• 1 tspsmoked paprika
• 1 lime cut into wedges

Instructions

1. Preheat oven to 375 degrees.
2. In a large stock pot, combine 4 cups of vegetable stock and 2 cups of white wine.
3. Bring to a boil, and add rice. Cover and simmer for 15 minutes.
4. In a paella pan (or deep oven-safe frying pan), heat a drizzle of olive oil over medium heat.
5. Add bell peppers and onions, and cook for 5 minutes.
6. Add shiitake mushrooms, and cook for 3 more minutes.
7. Add artichoke hearts, piquillo peppers, garlic, capers, saffron, paprika, and cayenne pepper. Stir and cook for 2 more minutes.
8. Add rice into paella pan. Season with salt and pepper to taste, and stir to combine.
9. Bake in the oven for 30 minutes. Check on the paella every 10 minutes, adding a bit of the remaining vegetable stock each time so that the paella stays juicy.
10. Remove from oven. Serve with lime wedges.