Vegetable Paella Ingredients

When we first moved to Arizona we experienced our first authentic paella at a Spanish restaurant in Scottsdale and we fell in love! It was hearty, aromatic and full of addictive flavors.

It's a family-style meal that's served in a paella pan right on your table. You don't even need plates, you just dig right in!The ambiance of the restaurant is spot on with its rustic appeal and live Spanish music. We always have a great time when we go.

It's an hour drive so we don't get there as often as we'd like. So, I decided to make my own vegan paella at home. I asked the owner for some tips and his biggest piece of advice was to

Easy One Pot Vegetable Paella (vegan)

The best rice to use is Bomba Rice because it has the ability to absorb twice the amount of liquid than regular rice without getting mushy. This short-grain Spanish rice will also absorb all the flavors of your broth, seasonings, and oil too. Another popular rice for paella is Calasparra Rice and would be my second choice for making authentic paella.

I buy paella rice online because it's not readily available in many mainstream stores. You might find it in specialty or ethnic shops though.

However, if you can't find them, the next best replacement is Arborio Ricewhich is commonly used for Risotto. It gets super creamy when liquid is stirred in slowly. Paella is not meant to be creamy, so you definitely don't want to stir the arborio or you'll end up with risotto. In fact, you shouldn't stir paella at all once the broth has entered the pan.

Jamie Oliver Vegetarian Paella

Saffron Threads give paella its distinct golden color and flavor which is somewhat earthy and floral. It's very subtle but really finishes the dish. It can be a little costly, so if it's not in your budget you can replace it with turmeric. It will have a different flavor, but will still be subtle and make the rice golden.

I use a Paella Pan which is ideal but it's not 100% necessary. If you don't have a paella pan, I would recommend a large 12-14 stainless steel pan. Don't use one with a non-stick coating though.

A paella pan is a wide, shallow and thin metal pan with sloped sides. Its flat and wide bottom is designed to maximize the amount of rice touching it which helps create a delicious, toasty crust at the bottom. The sloped and shallow sides help the rice cook evenly too.

Skillet Chicken And Chorizo Paella Recipe

Paella is traditionally cooked over a fire and the pans were designed for that, so they work best on gas tops, grills or fire pits. However, I've made it on an electric stove with nice results. I had to rotate the pan more, but the rice still cooked nicely.

This is the crispy golden crust that forms on the bottom of the pan. It infuses the paella with a deep smoky and slightly nutty flavor. It's glorious!

Once the broth starts cooking off, that's when thesocarrat magic starts to happen. You'll hear a subtle snap, crackle and popping sound. Plus, you'll smell a toasty aroma that's just heavenly.

Grilled Vegetable Paella Recipe

You don't want to stir the paella because it will disrupt this process, so you'll need to watch, listen and smell careful because the bottom can burn easily. Sometimes you might not get thesocarratto form and that's ok. It all depends on the pan, fat content, heat source and experience. The more you cook paella, the better you'll get at reading the signs.

I've had times where I left it too long and it burned, so it's better to have no socarrat than burnt socarrat. Your paella will still be delicious without it.

If you'd like to read more about making paella, you may like this article at The Spruce Eats. Lots of great tips!

Vegetarian Paella With Quinoa (gluten Free)

Before you start, add the vegetable broth and saffron threads to a medium pot. Bring to a simmer over medium-high heat for 1 minute, then lower the heat just to keep it warm.

If you make this Vegan Paella, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagramand share your creation with me. Just tag me@and hashtag#so I don’t miss it.

* Sometimes you might not get thesocarratto form and that's ok. It all depends on the pan, fat content, heat source and experience. The more you cook paella, the better you'll get at reading the signs. I've had times where I left it too long and it burned. That is never fun, so it's better to have nosocarrat than burntsocarrat. Your paella will still be delicious without it.

Spanish Vegetable Paella With Roasted Peppers & Asparagus Recipe

*Saffron gives the paella its distinct flavor which is somewhat earthy and floral. It's very subtlebutreally finishes the dish. It also turns the rice to a beautiful golden color.It's a little costly, so if it's not in your budget you can replace it with turmeric. It will have a different flavor, but will still be subtle and make the rice golden.

Calories: 366 kcal | Carbohydrates: 59 g | Protein: 9 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 528 mg | Potassium: 450 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 1530 IU | Vitamin C: 47.3 mg | Calcium: 27 mg | Iron: 3.8 mg

I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...There are a couple of things required to make a great paella: the right rice, a long-cooked sofrito base, and the nerve to cook it slowly without stirring to allow the rice to steam and develop a socarrat—the caramelized layer of rice at the bottom of a pan of well-made paella.

Vegetarian Paella Recipe

The rice must be a medium-grained rice. I was taught to make it with bomba rice, although I know a lot of Spaniards who use calasparra. This is one of the few times where it's necessary to seek out a specialty ingredient, either by finding a fancy food store or ordering online. Bomba rice is different than something like arborio, which is used for risotto, because the starch content allows it to cook up as individual grains and benefits from not stirring. Arborio rice needs to be stirred and have the cooking liquid added in intervals to develop the signature creaminess.

Sofrito is a catch-all term for a long-cooked base of aromatic vegetables. Like mirepoix in France or the holy trinity in Cajun and Creole cooking, sofrito lends depth of flavor to any dish. In this case, it's nothing more than onion, garlic, olive oil, and tomatoes cooked until thick and has become more than the sum of its parts. You can add other aromatics like bell peppers, carrots, celery, etc., but this combination is how I was taught and what I have come to like best.

True paella isn’t stirred after the liquid is added. This allows the rice to gently absorb the cooking liquid and keep the grains of rice intact. I always cook slowly on a burner or grill. I’ve seen accomplished chefs place a started paella into a hot (425°F) oven or nestled into the coals of a campfire. No matter how you cook it, don’t stir. Trust the method and let it cook. Stirring is often used to keep things from sticking to the bottom of the pan, but in this case, you want the paella to stick a little bit. The socarrat is the coveted crispy browned layer of rice at the bottom of the paella. Similar to the browned crust of a tahdig or the layer of not-quite-burnt cheese at the bottom of the fondue pot, socarrat is the prize hidden underneath. To ensure a crust, turn up the heat at the very end of cooking (after the liquid is fully absorbed) and listen. You’ll start to hear the rice crackle, give it 30 seconds or a minute, then remove from the heat. Like the rest of us, paella benefits from a bit of a rest after going through the ups and downs of cooking, so give it a 10-minute rest between cooking and serving.

Vegetable Paella With Chickpeas

Paella only needs these three things. Everything else is extra. You can add seafood or chicken or chorizo. At the height of July summer vegetable bounty, I like to layer the top with a variety of different vegetables to steam along with the rice. This is my favorite combination, but don’t feel confined by it. Just know that if something takes a while to cook (like the artichokes used here), cook it in advance and use the steam to re-warm and make it part of the paella. —abraberens

Abra Berens is a chef, author, and former vegetable farmer. She started cooking at Zingerman's Deli, trained at Ballymaloe in Cork, Ireland. Find her at Granor Farm in Three Oaks, MI. Her first two cookbooks Ruffage and Grist are out now. The third Pulp: a practical guide to cooking with fruit publishes on