VEGGIE PAELLE CLOSE

Vegan Paella

A vegan twist on a classic roasted rice dish. With meaty cremini mushrooms, roasted tomatoes and tangy green olives. Finished with fresh parsley.

Difficulty: Easy
Time: 30 Minutes
This dish is Vegan
Calories: 328 Fat: 3g Carbs: 69g Protein: 9g

Paella is native to Spain, more specifically to Valencia, and it is considered a national dish. Traditionally, this rice dish is roasted over an open flame in a specialized shallow paella pan.

There are several classic and official variations of paella, along with endless interpretations on these classics, though the dish almost always has saffron and garlic as its main flavorings. Saffron is derived from the saffron crocus flower. It can be identified in food by contributing a yellow-orange coloring and a mildly sweet, hay-like flavor.

Ingredients
Spanish rice
Cherry tomatoes
Cremini mushrooms
Onion
Green olives
Parsley
Garlic
Tomato paste
Smoked paprika
Saffron
Vegetable Broth Base

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Roast To cook food with dry heat in an oven or over a fire.
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Large oven-safe sauté pan

Medium mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Peel and dice the onion. Slice cremini mushrooms into quarters. Slice the olives into rings. Remove parsley leaves from stems and chop. Mince or grate garlic. Slice cherry tomatoes in half. Mix the vegetable broth base with 1½ cups of water.

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Step 2: PREP TOMATOES & OLIVES

Put the tomatoes and sliced olives in a medium sized bowl. Sprinkle with a pinch of salt and pepper and drizzle with 1 tsp of oil. Toss to blend and set aside.

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Step 3: COOK VEGETABLES

Heat a large oven-safe sauté pan on medium heat with 1 Tbsp. of oil. Add the onions, garlic, mushrooms, and sauté until softened, 3-5 min. Stir in tomato paste, smoked paprika and saffron, cook for 1 minute. Add the Spanish rice and toast (see chefs tip), stirring occasionally, for another min. Season with salt and pepper and add the vegetable broth. Stir until just combined.

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Step 4: FINISH PAELLA

Scatter the tomatoes, olives and juice from the bowl on top of the Spanish rice. Place the pan in the oven and roast, uncovered, for 20 min. Do not stir or agitate while roasting. After 15 min check to see if rice has absorbed the water and is tender. If not, return pan to the oven for 5 additional min. When done remove from oven.

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Step 5: PLATE YOUR DISH

Divide paella into two shallow bowls and sprinkle with fresh parsley.

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Step 6: CHEF'S TIP: TOASTING GRAINS

Toasting grains, or sautéing them before adding liquid to finish cooking, is a cooking technique that adds a nutty flavor to the grain dish. Enjoy!