Cómo hacer paella vegana - La receta de Claudio Guarnaccia (parte 1) en Hoy Nos Toca a las Diez

paella rice

🥗Healthier: quinoa

💰Cheaper: arborio rice

Quinoa adds protein and is gluten-free.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth is fresher and more flavorful.

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat olive oil in a large paella pan over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced bell peppers, zucchini, and green beans; cook for 5-7 minutes until softened.

Add paella rice and stir to coat with oil and vegetables, about 2 minutes.

Pour in vegetable broth, saffron, smoked paprika, salt, and pepper; bring to a boil.

Reduce heat to low and simmer uncovered for 15-20 minutes, without stirring.

Add peas in the last 5 minutes of cooking; check for doneness of rice.

Once rice is tender and liquid is absorbed, remove from heat and let sit for 5 minutes.

Garnish with chopped parsley and lemon wedges before serving.

Cooking Techniques

Spice Level:

Dietary