Grand Vegan Paella

Grand Vegan Paella

A vegan take on Spain’s regal rice dish, this fragrant paella will bring the same wow factor to the table as any holiday roast. It requires a proper paella pan, but it will feel like a wise investment after the first bite. If you can’t find Spanish bomba rice—it’s worth seeking out—use arborio rice instead and reduce the vegetable stock to 5 cups (1.25 mL).6 cups (1.5 L) vegetable stock, preferably homemade.

Ingredients:
Large Pinch of Saffron
1/4 cup (60 mL) extra virgin olive oil
2 onions, finely chopped
1 red pepper, finely chopped
6 cloves garlic, minced
2 tsp (10 mL) chopped thyme
1 teaspoon paprika
1 teaspoon smoked paprika
2 tablespoons tomato paste
S&P to taste
2 cups bomba rice 1/4 cup (60 mL) extra virgin olive oil
1 medium zucchini, halved lengthwise, sliced 1/2 inch (1 cm) thick
6 oz (170 g) green or runner beans, cut into 2-inch (5-cm) lengths
1 cup (250 mL) cooked white kidney beans
4 jarred piquillo peppers, drained, dried, cut into strips, at room temperature
4 canned artichoke hearts, drained, dried, quartered, at room temperature
1 tbsp (15 mL) chopped flat-leaf parsley
Lemon wedges for serving

Directions:
Preheat oven to 425°F (220°C).

Place stock and saffron in a medium saucepan over low heat. Season 
with salt.

In a 14- to 16-inch (35- to 40-cm) paella pan, heat oil over medium heat. Add onions and red pepper. Cook, stirring occasionally, until soft and lightly brown, about 20 minutes. Add garlic and cook for 2 minutes. Add thyme and spices. Cook 1 minute. Add tomato paste. Cook, stirring constantly, 3 minutes. Season with salt and pepper.

Stir in rice to coat evenly in onion mixture then stir in zucchini, green beans and kidney beans. Pour in the stock. Raise heat to medium-high and turn burner closest to pan on medium-high as well. Carefully slide pan to be on both burners. When it comes to a boil, move the pan around occasionally to cook evenly. Do not stir, but occasionally move zucchini and green beans around with tongs so they are evenly distributed. When liquid is at the level of rice, after 7 to 8 minutes, carefully transfer the pan to the middle rack of the oven. Bake until liquid has been absorbed, 15 to 17 minutes.

Remove pan from oven and arrange piquillo peppers and artichokes overtop. Cover with foil and let stand 5 minutes. Remove foil. Sprinkle with parsley. Serve with lemon wedges. Serves 6 to 8