October 4, 2010 § Leave a comment

I just moved to Madrid last week. I’d been wanting to try the paella here since my arrival but didn’t since it usually includes meat. On Saturday I finally tried some! There was a party at La Tabacalera (a self-managed social center) in support of an agri-eco co-op, and they served vegan paella and pinchos (kebabs) made with homegrown organic veggies. It was delicious! So delicious that this evening I decided to make some of my own. It turned out really well! I’m going to continue to try out different ingredients and techniques; I’ll keep you posted.


Vegan Paella

1/4 cup olive oil
2 onions, diced
5 cloves garlic, minced
4 cups vegetable broth (I didn’t have any so I added salt, pepper, and a few spices to water)
2 cups rice
4 tomatoes, diced (I only had two, but I definitely would use more next time)
3 peppers, diced (again, I only had one, but the more, the merrier)
mushrooms, diced
1 lemon, juice of
fresh parsley, chopped, to taste
seasoning–salt, pepper, paprika, and cumin, to taste
5 strands of saffron

Heat the oil in a paella pan and cook the onions and garlic for about 3 minutes, until translucent (careful not to burn the garlic). Add some of the seasoning. Put the broth in another pot to simmer. Add rice to paella pan and cook for another 3 minutes. Add the rest of the vegetables and cook for another 3 minutes. Then pour the simmering broth and saffron into the paella pan and cook for about 20 minutes on medium heat. When the liquid is almost completely absorbed and the rice is just a little firm, add the lemon juice and parsley. Continue to add the seasoning to taste until the liquid is absorbed and the rice is tender. Garnish with lemon wedges, tomato slices, and/or fresh parsley.

Disclaimer: I modified this recipe–I’m sure it’s not traditional. (Can vegan paella be traditional? Don’t think so.) But it is good!


¡Buen provecho!


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