This vegan (and gluten-free!) paella will bring everyone (including meat-lovers) to the table with its distinctive golden colour, deep flavours, and mouth-watering aroma!
CHEF RAMON'S VEGAN PAELLA RECIPE
1 ½ tbsp olive oil
¼ tsp saffron
2 cloves garlic, chopped
2 carrots, finely chopped
2 shallots, finely chopped
1 tbsp sweet paprika
¼ cup crushed tomatoes
1 cup bomba rice
2 ½ cups vegetable stock (ideally homemade with onion, carrot, celery, leeks, parsnip, thyme and bay leaves)
8 green asparagus, bottoms cut into 1 cm pieces and tops (about finger length) reserved
8 snow peas
2 canned artichoke pieces, quartered
2 canned piquillo peppers pieces, cut into strips
¼ cup fresh green peas
1 lemon, quartered
Salt, to taste
Heat a paella pan on medium heat, once hot add 1 ½ tbsp of olive oil. Add a pinch of saffron and 2 cloves of chopped garlic. Once the garlic starts getting colour, add shallot and carrot and season with salt. Cook the vegetables until soft.
Once the chopped vegetables are soft, your sweet paprika, stir right away and add your fresh crushed tomatoes. Cook until tomatoes become soft and combined with the vegetables. Once the tomatoes are cooked, add your bomba rice to the paella mix and season with salt. Add vegetable stock and stir constantly to separate the rice grains. Add asparagus bottoms and allow the vegetable stock to boil. Once boiling, set your timer for 10 minutes.
At the 9 minute mark, place snow peas and asparagus tips on top, alternating them in a sunburst formation and set the timer to another 3 minutes. After 3 minutes, distribute the green peas on top, and place the piquillo peppers and artichokes, alternating them in the spaces between the snow peas and asparagus tip. Add an additional 3 minutes to the timer. Once the timer is off, your paella is ready to eat! Serve with lemon wedges and enjoy!