A delicious Spanish paella is never wrong. I wanted to see if it still tastes the same without shrimps, chicken or other original meaty ingredients.
Style: vegan. Taste: 88/100. Serves 4. Inspired by the paella recipe in The World of the Happy Pear.
Ingredients
- 300 gr (11 oz) of short grain rice
- 800 ml (27 fl oz) of vegetable broth
- 1 onion
- 1 courgette
- 2 cloves of garlic
- 2 paprikas
- 1 carrot
- 400 gr (14 oz) canned tomato blocks
- 1 tsp saffron powder
- 1 bag of paella mix
- 1 tbsp soy sauce
- 1 tbsp honey
- juice of 1 lemon
- 50 gr (2 oz) black olives
- 100 gr (4 oz) green beans
- 1 tsp paprika powder
- olive oil
- salt and pepper
How to make it
Use two large pans for making this dish (rice and vegetable sauce cook separately) and in the end mix all of it together.
- Add the rice, vegetable broth and saffron powder in a large pan and cook on low heat with a lid on until all liquid has evaporated. Check once in a while and add some water if the rice is not done yet
- In another pan start making the vegetable sauce. First add the chopped onion and garlic and fry them on low heat (3-4 minutes) in olive oil
- Then add the grated carrot, tomato blocks, paella mix and paprika power. Cook the mix on low heat for 4-5 minutes
- Now add the chopped paprikas, courgette, soy sauce, honey and lemon juice and let it cook in low heat for 15 minutes
- Add chopped green beans and olives to the sauce and cook for another 2-3 minutes, check that the vegetables are done (you can vary time if you want crunchy or soft veggies on your plate)
- Mix the pan of rice with the pan of vegetable sauce, stir well together, add salt and pepper to taste and you’re done!
I like to serve this with a simple green salad on the side.
