Vegan Paella

Instructions

1. Step 1

   Using the chef's knife on the cutting board, finely chop the yellow onion, mince the garlic, dice the red bell pepper, and trim and cut the green bean into short pieces; grate the tomato with the box grater. In the small bowl, steep the saffron in 50.0 ml of warm vegetable stock for 5 minutes while keeping the remaining 700.0 ml vegetable stock warm in the saucepan.

   Ingredients used: 0.2 gr Saffron, 750 ml Vegetable Stock

   Cookware: Box Grater, Chef Knife, cutting board, saucepan — low heat, small bowl

2. Step 2

   Heat the olive oil in the paella pan over medium heat, then sauté the yellow onion, red bell pepper, and green bean for 6 minutes until softened. Add the garlic and cook for 2 minutes, stirring with the wooden spoon until fragrant.

   Timer: 8 min (scalable)

   Ingredients used: 4.0 clove Garlic, 120.0 gr Green Bean, 45.0 ml Olive Oil, 150.0 gr Red Bell Pepper, 150.0 gr Yellow Onion

   Cookware: paella pan — medium heat, wooden spoon

3. Step 3

   Stir the grated tomato and smoked paprika into the paella pan and cook over medium heat for 8 minutes, stirring occasionally, until the tomato mixture thickens and looks glossy.

   Timer: 8 min (scalable)

   Ingredients used: 5.0 gr Smoked Paprika, 200.0 gr Tomato

   Cookware: paella pan — medium heat, wooden spoon

4. Step 4

   Add the short-grain rice to the paella pan and stir to coat every grain with the sofrito. Toast over medium heat for 2 minutes until the rice looks slightly translucent at the edges.

   Timer: 2 min (scalable)

   Cookware: paella pan — medium heat, wooden spoon

5. Step 5

   Pour the warm vegetable stock from the saucepan and the saffron mixture from the small bowl into the paella pan, stir once to distribute the liquid, and bring to a steady simmer over medium-high heat.

   Cookware: paella pan — medium-high heat, saucepan — low heat, small bowl, wooden spoon

6. Step 6

   Simmer the paella uncovered over medium-low heat for 15 minutes, then scatter in the green pea and cook for 3 minutes more without stirring. Turn off the heat, taste, and stir in the salt for the final seasoning adjustment; the rice should be tender with most liquid absorbed.

   Timer: 18 min (scalable)

   Ingredients used: 120.0 gr Green Pea, 4.0 gr Salt

   Cookware: paella pan — medium-low heat, wooden spoon

7. Step 7

   Let the paella rest in the paella pan for 10 minutes before serving, allowing the remaining moisture to settle and the grains to firm.

   Timer: 10 min (fixed)

   Cookware: paella pan