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Saffron Infused Vegan Paella

How to Make Saffron Infused Vegan Paella

Experience the Vibrant Flavors of Vegan Paella

Prepare yourself for a culinary journey to Spain with our Saffron Infused Vegan Paella. This delightful dish captures the essence of traditional paella but in a completely plant-based form. With the rich, golden hue from saffron and a medley of fresh vegetables, this dish is a feast for both the eyes and the palate.

The Magic of Saffron

Saffron is the heart of this paella, imparting a unique aroma and color that sets it apart. This spice, often dubbed as the 'red gold', is meticulously harvested and adds depth to any dish it's used in.

Perfect for Any Occasion

This vegan paella is perfect for a dinner party or a quiet night in. It’s packed with nutrient-dense ingredients, making it both a satisfying and healthy option.

Let’s dive into the ingredients and steps to create this Spanish classic with a vegan twist!

Ingredients

  • 1 cup Arborio rice or any short-grain rice
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen peas
  • 1 can artichoke hearts, drained and quartered
  • 4 cups vegetable broth
  • 1/2 teaspoon saffron threads
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Lemon wedges for serving
  • Fresh parsley for garnish

Мethod of preparation

1. Heat the olive oil in a large paella pan or skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. 2. Incorporate the chopped red and yellow bell peppers and zucchini. Sauté for 5-7 minutes, until the vegetables soften. 3. Stir in the halved cherry tomatoes and cook for 2 minutes. Add the Arborio rice and mix well, ensuring the rice is thoroughly coated with the vegetables and oil. 4. In a small bowl, steep the saffron threads in 1/4 cup of warm vegetable broth for about 5 minutes. Pour this saffron mixture into the pan along with the remaining vegetable broth. 5. Stir in the smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to low. Allow the paella to simmer gently for about 20 minutes without stirring, until the rice is nearly fully cooked and most of the liquid is absorbed. 6. Add the frozen peas and drained artichoke hearts. Cover the pan and cook for an additional 5-10 minutes, until the peas are tender and the rice is done. 7. Once cooked, remove the pan from heat. Let it rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side. 8. Enjoy your flavorful and vibrant Saffron Infused Vegan Paella!

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