Name: Spanish Vegan Paella
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 5 servings
Cuisine: spanish
Ingredients: 3 tablespoons olive oil (, divided); 4 cups vegetable broth (, low sodium); 1 teaspoon saffron threads; 1 medium onion (, diced); 1 null red bell pepper (, cut into strips); 5 cloves garlic (, chopped, minced or crushed); 1 large tomato (, diced (sub 0.5 cup canned)); 1.5 cups Bomba Rice ((sub arborio rice)); 1 teaspoon smoked paprika; 0.5 teaspoon sweet paprika; 1 teaspoon sea salt (, more to taste); null null fresh cracked pepper (, to taste); 2 sprigs fresh thyme ((sub 1 teaspoon dried)); 0.75 cup frozen peas (, thawed); null null lemon wedges; null null fresh-cut parsley

Instructions

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1

Add vegetable broth (4 cups) to a medium saucepan over medium-high heat. Break up the saffron threads (1 teaspoon) and add it to the broth. When it begins to simmer, give it 1 minute, then lower the heat just to keep it warm.
2

Heat olive oil (2 tablespoons) in a 12-inch paella pan (or similarly sized pan) over medium heat. Once heated, add the onion (1 medium) and bell pepper (1 red). Sauté until softened and lightly browned, about 3-5 minutes.
3

Add garlic (5 cloves) and sauté for 1 minute.
4

Now add the tomato (1 large), smoked paprika (1 teaspoon), and sweet paprika (0.5 teaspoon). Sauté for 1-2 minutes. (If using dried thyme, add it here).
5

Add Bomba Rice (1.5 cups) and the remaining olive oil (1 tablespoon) to the pan. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavors. Move around occasionally to prevent sticking.
6

Add the fresh thyme (2 sprigs) and slowly pour in the broth. Add sea salt (1 teaspoon) and [fresh cracked pepper]. Do not stir after this point, or it will release starches and cause creamier rice. Turn the heat to medium-high and bring the broth to a heavy simmer for 1-2 minutes.
7

Now turn the heat down (between medium-low and medium) to a mild simmer. You want to see movement in the pan while the broth cooks down (do not boil). Simmer for 15-20 minutes until the rice is al dente. Rotate the pan on the burner 1-2 times during cooking for even heat distribution.
8

Once the broth is nearly cooked off, pay close attention to the socarrat (golden rice crust) forming on the bottom of the pan. You will hear a snap, crackle, and pop, along with smelling a nutty aroma. This should take 1-2 minutes to form. Stick a fork or spoon straight to the bottom to test if it's forming. (If it smells like it's burning, remove from heat immediately).
9

Remove the pan from the heat. Add the frozen peas (0.75 cup) to the top of the rice (do not mix in). Cover the pan with foil and let the paella rest for 5-8 minutes. Top with [fresh-cut parsley], cracked pepper, and serve with [lemon wedges]. Enjoy!