I have a thing for Paella, which you no doubt gathered from that exclamation point in the header. And can you blame me? There’s something so, grrr, red blooded about Spanish food. And when it’s a Vegan Paella, a one-pot package deal with so many goodies tucked in, one just can’t help but fall in love.
Okay, I’d better rein myself in, but then again this Vegetable Paella is definitely a dish to get all hot and bothered about. It’s delicious and there is so much goodness here from the rice and the lima beans and the red peppers and the vegan sausage that your tastebuds will want to wear high heels and do the flamenco.
Paella is a popular dish around my home because, like I’ve told you before, Desi will eat rice in just about any form. And when the house smells as great as it does when I’m making this, he is definitely interested. More than. Better still, this is not just a perfect dinner but it makes for perfect brown-bag eats for both of us the next day.
I used some beans in my Vegan Paella which are traditional, especially in Valencia, the Spanish city where Paella originated, and other traditionally used ingredients, like onions and red peppers and sausage (vegan, of course). But my recipe is also very simple and comes together rather quickly, because hey, I get it: we are not living in the 18th century where sultry senoritas could languidly saute and simmer and then serve it all up without a hair out of place.
I’m off to serve mine, and I can’t believe I waited this long before wiping it off the face of the earth. Enjoy, all!
Vegan Paella
Ingredients
- 1 cup long-grain rice or a short-grain rice like Arborio is more traditional, but I like the fragrance of Basmati rice in this
- 400 grams of vegan sausage (about four links-- I used Field Roast sliced into 1/4-inch rounds
- 2 cups frozen lima beans
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 medium tomato, pureed
- 1 bunch parsley, chopped
- 1 tsp dry rosemary
- 1 large bell pepper, any color, finely diced
- 2 tbsp paella seasoning -- I got a sampler from this online site called Hatchery and absolutely loved it
- Salt to taste
- 1 tbsp plus 1 tsp extra virgin olive oil
Instructions
- Heat 1 tsp of oil in a paella pan or any large saucepan.
- Add the vegan sausage and saute over high heat until the sausage caramelizes on the outside. This should take just four to five minutes.
- Set the sausage aside.
- Heat the remaining oil. Add the onions and garlic and parsley. Saute until the onions start to soften but haven't changed color.
- Add the red peppers, rosemary and tomato puree. Add the paella spice mix and beans. Cook, stirring frequently, until the tomato reduces and the mixture is almost dry.
- Add the rice and stir to mix, about a minute.
- Add 2 cups of water and salt to taste. Let the rice cook over an open flame on high heat until most of the water has evaporated.
- Add the vegan sausage back to the pan. Mix, tnen cover the pan with a tight-fitting lid, turn heat to the lowest setting, and let the paella cook for 20 minutes, undisturbed.
- Let stand another 10 minutes. Garnish, if desired, with more fresh parsley and serve hot.
Nutrition
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Kim says
February 26, 2015 atI was trying to save your Paella Recipe and your “save” button still points to ZipList. Since ZipList decided to close up shop a few months ago, could you point your “save” button to Epicurious instead?
Thank you for having a low fat, vegan recipe site. I’ve tried several of your recipes and have really enjoyed them.
Please help.
Thanks.
ka
Vaishali Honawar says
February 26, 2015 atHi Kim, thanks for pointing out. I will work on this rightaway.
So glad you’ve tried the recipes. Thanks for your kind words. 🙂
Vaishali Honawar says
February 27, 2015 atI removed the save button because it’s not working any more, but there aren’t any options right now to point it to Epicurious, unfortunately.
Chessie says
February 26, 2015 atOh, Vaishali, your blog is such a pleasure to read. I’m not sure which is better, your recipes or your intros! Both are scrumptious.
Vaishali Honawar says
February 26, 2015 atThanks, Catherine. You made my day! 🙂
Cal says
February 26, 2015 atEnjoy your recipes and often save them. Made the paella tonight for dinner. I always follow your instructions, however I would end up not adding spices or beans if I followed exactly. When is the best time to add them?
Vaishali Honawar says
February 26, 2015 atCal, add them With the Rosemary and tomatoes. I will add — thanks for pointing out the oversight.
Cal says
March 9, 2015 atVaishali,
Success! Made my own spice mix (have enough for a second batch) and arborio rice (a little starchy, but what I had) to make a tasty dish. Thank you!
Vaishali Honawar says
March 9, 2015 atHi Cal, that’s lovely– thanks for letting me know. And arborio is actually more traditional in Paella than long-grain, so that sounds perfect.
Lisa says
March 8, 2015 atHi, I’m cooking your Paella tonight but I am struggling to find paella spice, would you happen to no how I could make it please? I have a cupboard full of spices. Love your recipes and would absolutely love a cookbook to go in my kitchen
Vaishali Honawar says
March 9, 2015 atHi Lisa, thanks for your kind words! I don’t have a recipe myself, but I found this one that sounds really good. Hope this helps. http://www.saffrondust.com.au/how-do-i-make-my-own-paella-spice-mix/