epicurious5.0
Paella Verde
Meet paella verde—this vegan paella is a meat- and seafood-free twist on one of Spain’s most famous dishes that's just as tasty as the original.
👥 4 Servings👤 Omar Allibhoy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
📝 Preparation Steps
1
Heat the vegetable stock in a saucepan over a low heat and crumble in the saffron. Keep warm over the lowest heat.
2
Place your paella pan over the highest heat, pour in the olive oil and start adding your vegetables from the hardest to the softest: scallions, broccoli florets, artichokes, then zucchini. Sear the broccoli florets, artichokes, and zucchini on all sides for ⏱️ 4 minutes, then set aside for later.
(medium-large pinch) saffron0.3 gartichokes, halved3(3½ oz.) baby spinach, washed100 gzucchini, cut into ½-inch slices1
3
Add the stems of the broccoli and fry for another ⏱️ 4 minutes. Add the garlic and paprika, followed by the grated tomato, and cook for ⏱️ 4 minutes until reduced and the oil starts to separate from the tomato. Season with salt to taste, then add the rice. Stir for ⏱️ 3 minutes to sear the rice, then pour in the hot stock. Stir to distribute everything evenly.
(medium-large pinch) saffron0.3 gtomato, grated1(3½ oz.) baby spinach, washed100 gSalt, to taste
4
Increase the heat to high and let it cook for ⏱️ 10 minutes. Reduce the heat to medium, add the fried broccoli florets, artichokes, and zucchini and fold through the baby spinach and parsley. Let it cook for ⏱️ 3 minutes more before topping with the thyme sprigs, then cook for a final ⏱️ 5 minutes before serving.
(medium-large pinch) saffron0.3 gartichokes, halved3(3½ oz.) baby spinach, washed100 gzucchini, cut into ½-inch slices1
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