Ingredients
Broth and Seasoning
- 4 cups low sodium vegetable broth
- 1 teaspoon saffron threads
- 1 teaspoon sea salt (more to taste)
- Fresh cracked pepper (to taste)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
Vegetables
- 1 medium onion, diced
- 1 red bell pepper, cut into strips
- 5 cloves garlic, chopped, minced or crushed
- 1 large tomato, diced (or 1/2 cup canned diced tomato)
- 3/4 cup frozen peas, thawed
- Fresh-cut parsley (for garnish)
- Lemon wedges (for serving)
Grains and Spices
- 1 1/2 cups Bomba rice (or substitute arborio rice)
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
Oils
- 3 tablespoons olive oil, divided
Instructions
- Prepare the saffron broth: In a medium saucepan over medium-high heat, add vegetable broth. Break up the saffron threads and add them to the broth. When it begins to simmer, let it simmer for 1 minute, then lower the heat to keep the broth warm.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a 12-inch paella pan or similar-sized skillet over medium heat. Add diced onions and red bell pepper strips. Sauté until they soften and lightly brown, about 3-5 minutes.
- Add garlic: Stir in the chopped garlic and sauté for an additional 1 minute until fragrant.
- Incorporate tomatoes and spices: Add diced tomato, smoked paprika, and sweet paprika to the pan. Cook for 1-2 minutes to combine the flavors. If using dried thyme, add it now.
- Toast the rice: Add the rice along with the remaining 1 tablespoon of olive oil. Stir well to coat the rice evenly and lightly toast it for 1 minute, stirring occasionally to prevent sticking.
- Add thyme and pour broth: Add fresh thyme sprigs and slowly pour the warm saffron broth into the pan. Season with salt and freshly cracked pepper. From this point, do not stir to avoid releasing rice starches.
- Simmer the paella: Turn the heat to medium-high and bring the broth to a heavy simmer for 1-2 minutes. Then reduce the heat to medium-low or medium to maintain a mild simmer. You should see gentle movement in the pan without boiling. Cook for 15-20 minutes until the rice is al dente, rotating the pan 1-2 times for even heat distribution.
- Develop the socarrat crust: As the broth nearly evaporates, listen for a snap, crackle, and pop sound and smell a nutty aroma indicating the socarrat—the prized crispy rice crust—is forming. This takes about 1-2 minutes. Use a fork or spoon to gently test the crust. Remove from heat immediately if you detect burning.
- Rest and serve: Remove the pan from heat. Scatter thawed peas on top, do not mix in. Cover the pan with foil and let the paella rest for 5-8 minutes. Garnish with fresh-cut parsley and cracked pepper. Serve with lemon wedges on the side. Enjoy your flavorful vegan paella!
Notes
- Use a paella pan or a wide, shallow skillet for the best rice texture and socarrat formation.
- Do not stir the rice after adding broth to prevent it from becoming creamy; traditional paella is slightly firm and separate.
- If fresh thyme is not available, dried thyme can be substituted but add it earlier with the tomatoes to allow the flavors to infuse.
- Keep an eye on the socarrat so it forms a golden crust without burning, adjusting heat as needed.
- Bomba rice is preferred for authentic paella because of its ability to absorb liquid while staying firm, but arborio rice can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegan
