Vegetarian Paella
Happy New Year!
Sorry for my extended absence. I’ve been enjoying some incredible time with all three of our kids home from college. Mostly hibernating, cooking, watching movies and shows (we are currently enjoying Loudermilk on Netflix), being entertained by the teenagers who cycle through the kitchen and basically just hanging out. But we did cap off the holiday season with a family vacation in Puerto Rico, which was the icing on the cake. While in PR we took a boat trip to Culebra’s Flamenco Beach, snorkeled, toured Old San Juan, visited with great friends (shout out to the Kulicks! Sophie, this recipe is for you.), kayaked in the pitch black through mangroves in a bioluminescent bay, and ate and drank our way throughout many incredible bars and restaurants.* I left with an overflowing heart, lifelong memories and recipe inspiration for the coming months.
This recipe for Vegetarian Paella is one that I played around with before our trip, as we were getting into the “latin vibe.” Certainly not Puerto Rican but delicious, all the same.
I’ve played around with paella over the years, bouncing between “fake” versions and “legitimate.” This version, I believe would land squarely in the authentic category with the exception being that rather than using my 18″ paella pan, I opted for a stainless steel All-Clad 12″ Universal Pan (my desert island pan!). I made this choice for two reasons, the first being that I was making the recipe for 4 people and felt that my paella pan was too big. The second being that I was not cooking over fire, and felt that my electric burner would not be sufficient.
The resulting paella was perfectly seasoned, absolutely delicious and only missing the somewhat elusive soccarat (crispy crust that forms on the bottom of perfectly cooked rice). Despite not stirring, as directed, this crust did not form which I assume is due to my pan choice and lack of fire. Regardless, the paella was fabulous and only a true connoisseur would be disappointed.
As with all paella, you must use Bomba rice, a short-grained Spanish rice. Paella just isn’t paella without it. And the same goes for saffron threads. You can achieve color by substituting turmeric but you will miss out on the authentic flavor that is imparted by the combination of saffron and paprika.
So pick up some ingredients that you may not already have in your pantry and give this Vegetarian Paella a try. I guarantee paella will quickly become a family favorite and you’ll be making it on repeat. Enjoy!
*Anyone planning a trip to Puerto Rico, I’ve got a hit list for you!
Vegetarian Paella
Ingredients
- 3 Tbls olive oil divided
- 4 c vegetable or chicken broth, low sodium
- 1 tsp saffron threads
- 1 med onion, diced
- 1 red bell pepper, cut into strips
- 5 cloves garlic, minced
- 1 large tomato, diced (can sub 1/2 c canned)
- 1.5 c Bomba rice
- 1 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1 tsp salt, more to taste
- fresh cracked pepper, to taste
- 2 sprigs fresh thyme (sub 1 teaspoon dried) (can sub 1 tsp dried)
- 3/4 c frozen peas , thawed
- lemon wedges for serving
Instructions
- Add vegetable or chicken broth in a medium saucepan over medium-high heat. Break up the saffron and add it to the broth. When it begins to simmer, give it 1 minute, and then lower the heat just to keep it warm.
- Heat 2 tablespoons of oil in a 12-inch paella pan (or something similarly sized) over medium heat. Once heated, and the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes. Add the garlic and sauté for 1 minute. Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes. (if using dried thyme, add it with this step).
- Add the rice and remaining 1 tablespoon of oil 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. Add the fresh thyme and slowly pour in broth. Add salt and 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. Now turn the heat down (between medium-low and medium heat) to a mild simmer. You want to see movement in the pan while the broth is cooking down (don't boil though). Simmer for 15-20 minutes until rice is al dente. Rotate the pan on the burner 1-2 times during cooking for even heat distribution.
- Once the broth is nearly cooked off, you will need to pay close attention to the socarrat forming on the bottom of the pan (the golden rice crust). You will start to 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) (*see note).
- Remove the pan from the heat. Add the peas to the top of the rice (don't mix in). Cover the pan with foil and let the paella rest for 5-8 minutes.
- Top with fresh-cut parsley, cracked pepper and side with lemon wedges to serve.
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