Authentic Spanish Vegan Paella Valenciana Recipe

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric provides color and flavor at a lower cost.

short-grain rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is healthier but long-grain rice is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still suitable for cooking.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

Pat down the tofu with paper towels to remove moisture and cut into 1/2 inch cubes.

Add tofu to a bowl, drizzle with extra virgin Spanish olive oil, season with sea salt and black pepper, and toss until combined.

Finely mince 4 cloves of garlic.

Cut off the ends of 10 flat green beans and cut them into 2-inch pieces.

Reserve 1/2 cup of large lima beans (frozen and pre-cooked) or boil dried lima beans for 20 minutes if unavailable.

Heat an authentic paella pan (or large frying pan) over medium-high heat and add 1/3 cup extra virgin Spanish olive oil.

Once the oil is hot, season with sea salt and add the tofu; cook for 8-9 minutes until golden.

Remove the tofu from the pan and set aside.

Add green beans to the pan and cook for about 3 minutes.

Make a well in the middle of the pan and add minced garlic; cook for 30 seconds.

Add 1/2 teaspoon smoked paprika and mix everything together.

Add 1/2 cup tomato puree and 1/2 cup lima beans; season with sea salt and mix well.

After 3 minutes, add the cooked tofu back into the pan and mix everything together.

Add 2 1/2 cups vegetable broth and saffron; mix gently and add 1 sprig of fresh rosemary.

Once the broth comes to a boil, add 1 cup of Spanish round rice and gently mix to distribute.

Do not mix the rice anymore after this point; shake the pan occasionally.

After 10 minutes, lower the heat to low-medium.

After 3 minutes, increase the heat to high to create the socarrat (burnt rice) for 2 minutes.

Turn off the heat, cover the paella pan, and let it rest for 5 minutes.

Uncover and garnish with lemon slices and a sprig of fresh rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary