Vegan Paella - Vegan
The Vegan Paella brings the essence of traditional Spanish cuisine to your table with a delightful plant-based twist. This dish combines the vibrant colors and flavors of Arborio rice, bell peppers, cherry tomatoes, and green beans, all infused with the unmistakable aroma of saffron. Each spoonful transports you to the Mediterranean coast, offering a healthy and satisfying meal that is as visually stunning as it is delicious.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red red bell pepper, sliced
- 1 yellow yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup green beans, trimmed and halved
- 1 cup peas
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 lemon, lemon, cut into wedges
- 1/4 cup fresh parsley, chopped
- Salt and and pepper to taste
Instructions
- Heat the olive oil in a large skillet or paella pan over medium heat.
- Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Stir in the red and yellow bell peppers, and cook for another 3-4 minutes.
- Add the cherry tomatoes, green beans, and peas, and cook until the vegetables are slightly tender.
- Stir in the smoked paprika and saffron threads, and cook for 1-2 minutes until fragrant.
- Add the Arborio rice to the skillet and stir to coat the rice evenly with the vegetable mixture.
- Pour in the vegetable broth, and bring to a boil. Reduce the heat to low and let the paella simmer, uncovered, without stirring, for about 20-25 minutes or until the rice is cooked and the liquid is absorbed.
- Season with salt and pepper to taste.
- Remove from heat and let it sit for a few minutes before serving.
- Garnish with fresh parsley and serve with lemon wedges.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 70g | Protéines: 7g | Fat: 5g | Sucre: 7g
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