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One-Pan Vegan Paella

Ingredients

• Chef Tips for Success
• The Right Rice: Bomba is the gold standard for paella and if you are making this for a crowd or a dinner party, then I highly recommend seeking it out. It’s a special Spanish short-grain rice that can absorb liquid without becoming mushy– key! Calasparra and Arborio can be used but don’t use long-grain or basmati rice.
• Vegetable Stock: I say this with all my soup recipes, but good tasting broth is key for the best vegan paella, as it infuses so much flavor into the paella. I use regular broth so if you choose a low-sodium, then you may have to adjust salt for flavor.
• Saffron: Saffron is essential for authentic paella color and flavor. I prefer to bloom my saffron before adding it to the paella for maximum color and flavor.
• Don’t stir!: Don’t stir the paella once you’ve added your rice and broth, as stirring releases starch, like paella, which isn’t the texture that you want in paella.
• Use Even Heat: I cook this on my stovetop 99% of the time and because my paella pan is larger than my burner, I cheat it so that it’s sitting over two burners which helps to bring more heat to the pan; I then rotate the pan every 5-10 minutes for even cooking.
• The Socarrat: The crispy layer of rice that forms at the bottom of the pan is a hallmark of good paella. The key is not stirring the rice and using even heat– see below for tips for using your oven. You can also increase the heat to medium-high the last 1-2 minutes of cooking and listen for a distinct crackling or popping sound, but be careful on how long you do this so the paella doesn’t burn.
• Lemon: The lemon at the end helps to brighten the flavor — it’s a must for me!
• 1/3 cup olive oil
• 1 medium onion, finely diced
• 4 ounces roasted red peppers, drained and chopped, (I used jarred)
• 1 red bell pepper, seeded and diced
• 2 small to medium zucchini, diced
• 3 garlic cloves, minced
• 2 large tomatoes, seeded and diced
• 1/4-1/2 teaspoon salt, will depend on how salty your broth is
• 1 teaspoon saffron threads
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups short-grain white rice, see note
• 5 cups vegetable broth
• 1/2 cup parsley, chopped
• 1 lemon, sliced

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