Vegan Paella

Vegan Paella

  • Preparation 30 min
  • Cooking 1 h
  • Servings 6
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Vegetable Broth

    • 1 tbsp (15 ml) olive oil
    • 2 onions, unpeeled, washed and halved
    • 8 cups (2 litres) water
    • 3 carrots, unpeeled, washed and cut into chunks
    • 1 leek, washed and cut into pieces
    • 1 fennel, stalks only (save the bulb for the paella)
    • 10 black peppercorns, crushed
  • Paella

    • 1 fennel bulb, cut into wedges ¾ inch (2 cm) thick
    • 1/3 cup (75 ml) olive oil
    • 1 can (14 oz/398 ml) whole artichoke hearts, drained, halved and patted dry
    • 1 onion, chopped
    • 1 red bell pepper, seeded and cut into large dice
    • ½ lb (225 g) sugar snap peas or snow peas, trimmed
    • 1 can (14 oz/398 ml) lima beans, rinsed and drained
    • 1 tsp sweet smoked paprika
    • ½ tsp saffron pistils
    • ¾ cup (180 ml) strained tomatoes (passata)
    • 1 ¾ cups (385 g) paella rice (see note)
    • 2 garlic cloves, finely chopped
    • 1 rosemary spring
    • Lemon wedges, for serving

Preparation

  • Vegetable Broth

  • Paella

Note from Ricardo

In Spain, paella is made with bomba rice (also known as Valencia rice), a short, rounded grain. Since it can be difficult to find, you can replace it with arborio rice, which is used to make risotto. In this case, thoroughly rinse the arborio in cold water until the water runs clear, to remove as much starch as possible before using.

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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