Today is World Paella Day so there's only on thing for it- you need to make a paella for dinner tonight!

Vegan Paella

Vegan Paella

Serves: 4

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients 

  • 2 ½ cups Vegetable Stock
  • ½ teaspoon Saffron Threads
  • 1 ½ Tablespoons Olive Oil
  • 1 large Red Onion, Slice
  • 1 Yellow Bell Pepper, Sliced
  • 1 Red Bell Pepper, sliced
  • 1 cup brown Mushrooms, Sliced
  • 3 cloves Garlic, Minced
  • 1 cup Bomba Rice
  • 2 Roma Tomatoes, Chopped
  • 1 ½ teaspoons Smoked Paprika
  • Salt/Pepper
  • 1 cup Green Peas
  • 1 can Artichoke Hearts, drained and chopped
  • ½ cup Parsley, chopped

Instructions

  1. Combine the stock and saffron threads in a medium saucepan and bring to the boil over high heat. Reduce heat to low and maintain a simmer. Meanwhile, heat paella pan on the stove with 1 ½ tablespoons Olive oil.
  2. Add Onion to Paella Pan and sauté for 2 minutes. Add sliced red and yellow pepper and continue to sauté till softened, about 5 minutes. Add the mushrooms and garlic and sauté for 5 minutes or until it has softened slightly. Season literally with salt and pepper.
  3. Increase heat to medium-high. Add Bomba rice, tomato and smoked paprika and cook, stirring, for 1 minute until well mixed through. Reduce heat to medium-low. Add one-third of the saffron infused stock and stir until just combined. Let simmer uncovered for 5 minutes or until liquid is almost absorbed.
  4. Add the next third of the stock and cook fo 5 minutes uncovered or until almost absorbed. Add remaining third of stock and cook for 5-10 minutes uncovered.
  5. Sprinkles surface of paella with peas and artichoke hearts. Cover entire pan in tin foil and leave to cook on a low heat for 12 minutes. After 12 minutes, turn heat off but leave the paella pan covered with tin foil for another 10 minutes.
  6. Remove tin foil after 10 minutes and garnish with parsley.

Recipe is courtesy of Yummly which can be downloaded from the Amazon Appstore, available on Android Devices.

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