Vegan Paella De Verduras Recip

Paella is a popular Spanish rice dish. Outside Spain, it's popular. Valencian paella is made with round, short-grain rice grown in the region and cooked over a wood fire. This yellow dish is made with saffron, a paella ingredient, and can contain different meat, seafood, and vegetable combinations.

– 2 ½ cups vegetable broth – ½ pinch saffron threads (about 30 threads) – 3 tablespoons extra virgin olive oil – ¼ medium yellow onion, diced – ½ small green bell pepper, diced – ½ small red bell pepper, diced – 2 ounces green beans, stem ends removed and cut into 1–2-inch piece – ½ cup fava beans or green pea – ½ vine-ripened tomato, finely chopped – ½ small zucchini, chopped – 2 cloves garlic, minced – ½ teaspoon paprika – 1 cup short-grain rice for paella, such as Bomba or Calasparra



Pour broth into a medium saucepan and heat. Once it boils, reduce the heat and cover it until use. 

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 Set aside to soak. Use a paella pan to heat oil on medium. If not, use a large, heavy-bottomed skillet. Sauté the onion for 3–4 minutes, stirring occasionally.

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Cook the green pepper, red pepper, green beans, and fava beans or peas for 5–6 minutes. Push the vegetables over to clear the pan's center.

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Mix zucchini and garlic with the vegetables. Sauté 2–3 minutes on low heat. 

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Quickly stir on low until spices are evenly mixed. Spread the rice evenly in the pan and toast on low for a minute.

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Stir the mixture well, then stop. Taste a spoonful of broth after cooling. Adjust salt if needed. Cook rice on high for 5 minutes.

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Reduce heat to low and cook for 10–15 minutes until rice is al dente, broth is absorbed, and bottom crust forms.

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A few minutes before it's done, check the bottom and adjust heat to crust without burning. Allow the pan to cool for 5 minutes under a damp cloth.

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