Vegan Paella
Paella is a traditional dish from the Valencia region in Spain. The dish's name actually comes from the pan used to make it, but we can enjoy the dish both without the pan and without the meat. This recipe is quick to put together and the bulk of the time is undisturbed cooking. Highly aromatic, colorful, and flavorful.
Servings - 8 people
Equipment
- Large non-stick pan, paella pan, or enamel lined dutch oven
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 4 cloves garlic minced
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon paprika (or smoked paprika)
- 1 1/2 cups arborio rice (could use jasmine rice)
- 14 ounces petite diced tomato or crushed
- 4 cups low sodium vegetable broth
- 1 teaspoon liquid smoke
- 1 medium red bell pepper, cut into strips
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1/4 teaspoon ground rosemary (optional)
- 14 ounces canned chickpeas, drained
- 14 ounces canned artichoke hearts, quartered
- 8 ounces button or baby bella mushrooms. sliced
- Fresh cracked pepper to taste
- Garnish with lemon wedges and chopped parsley or cilantro
Instructions
- In a large frying pan, enamel lined Dutch oven, or an actual paella pan, heat 1 tablespoon of olive oil over high heat until it just begins to shimmer. Add the chopped onion and garlic to the heated pan, stir immediately, and cook undisturbed for 1 minute. Stir in the turmeric and paprikas. Cook for 30 seconds while stirring. Mix in the rice until it is completely colored with the spices.
- Pour in the tomato, liquid smoke, and vegetable broth. Bring to a simmer, then lightly stir in the red pepper slices, salt, thyme, chickpeas, and artichoke hearts. Drizzle the remaining 1 tablespoon of olive oil on top, but don't stir in. Reduce heat to low and cook undisturbed and uncovered for 15 to 20 minutes. Once you can see that the liquid has been absorbed turn the heat up to high and cook for 2-3 minutes. The goal is to create a crust of cooked rice on the bottom which will be served with the paella.
- Turn off heat and let sit for 10 minutes before serving.
Notes
The goal of this dish is to get a layer of crisp rice on the bottom of the pan which is why the majority of cooking time is undisturbed and why the final few minutes use high heat. A non-stick pan, seasoned paella pan, or an enamel lined dutch oven work great for this dish. If food sticks to the bottom of your pan easily you will get burned rice rather than crispy. If none of your pans are great at non-stick you can gently stir at the midway point and avoid the high heat to finish.