Vegan Paella Recipe

Directions

1. 1

   Prepare the Saffron

   In a small bowl, soak the saffron threads in a few tablespoons of warm vegetable broth for about 10 minutes to release their flavor and color.

2. 2

   Cook the Vegetables

   In a large paella pan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced red bell pepper, green beans, and zucchini. Cook for 5-7 minutes until the vegetables are slightly softened.

3. 3

   Add Rice and Broth

   Stir in the Calasparra rice, ensuring it is well coated with the oil and mixed with the vegetables. Pour in the vegetable broth, the soaked saffron with its liquid, and add the paprika, salt, and black pepper. Bring to a gentle boil.

4. 4

   Simmer

   Reduce the heat to low and cover the pan. Let it simmer for about 20-25 minutes without stirring, until the rice is cooked and has absorbed the liquid.

5. 5

   Add Peas

   In the last 5 minutes of cooking, sprinkle the frozen peas on top and cover again to allow them to heat through.

6. 6

   Finish and Serve

   Once the rice is tender and the liquid is absorbed, remove from heat. Let it sit covered for 5 minutes. Garnish with toasted Marcona almonds and chopped parsley. Serve with lemon wedges on the side.