Vegan Paella/ Paella Vegana

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 the vegetable broth while you prepare the sauce.

Add olive oil to a large paella pan or frying pan and when it is hot, add the garlic and onion, cooking for 2-3 minutes until golden brown.

Add the chopped peppers and cook for 10 minutes.

Boil the asparagus tips and broccoli until nearly cooked, as they will also cook a few minutes with the rice. Sauté the artichoke with the spring onions.

When the peppers are well cooked but still firm, add the mushrooms and beans for 5 more minutes. Optionally, add the finely chopped asparagus stems.

Add the Ñora ‘meat’ and the paprika, cooking for two minutes, then add the wine for 3 more minutes.

Once the alcohol in the wine has evaporated, add the rice and fry a little more.

Add the broth, French herbs, saffron, and salt to taste.

Cook for about 18-20 minutes, depending on the type of rice.

When there are 5 minutes left, add the broccoli, asparagus tips, artichokes, and spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary