If you're looking for an easy vegan everyday meal, this could become your new favorite!
Paella has been one of our favorite dishes this winter, so I make it in some form at least once a month. It is prepared quickly in just over half an hour and the portion is so generous that it is guaranteed to be enough for the next day as well. So a perfect everyday meal.
In this article
- Equipment needed
- About substituting substances
- Rice suitable for paella
- This is how you get the perfect composition of your paella
- Making paella step by step
In this recipe, you can get by with one large wok or high-sided frying pan. A coated pan with a wide base also works well.
About substituting substances
Many kinds of vegetables and veggie sausages are suitable for this dish, so you don't have to follow the instructions to the letter. For example, fennel and artichoke hearts are my personal favorites, but they can easily be replaced with other similar ingredients.
Corn is also a good substitute for peas.
However, you should choose a red variety of paprika, as green paprika loses its color when cooked.
However, make sure you bring some smoked tofu and some strong-flavored vegan sausage or crackers so that you can get enough flavor into the paella.
Rice suitable for paella
I don't know about you, but I hate boiled rice...
So I recommend choosing a variety of rice that remains loose during cooking. The easiest way is to choose a standard long-grain variety. Of course, this is not a "real" variety of rice for paella, but it hasn't bothered us at all? This is exactly how we like it.
A real traditional Spanish paella uses special bomba rice, but it can be hard to find in Finland.
This is how you get the perfect composition of your paella
At first, I prepared the entire paella at once in a large wok, but it often turned out to be quite a mess, so I finally started cooking the ingredients separately in small batches. So I highly recommend this method. It takes a little more time, but the end result is so many times better!
In this way, you can fry all the ingredients perfectly and just the right amount of crispiness, and at the same time they will have a good frying surface.
You can use the same pan for frying, and there is no need to clean it between different ingredients. It's quite good that the flavor is transferred from, for example, chorizo sausages to the following ingredients.
I have listed below on the prescription card for cooking ingredients in the best order. You should always start frying with chorizo sausages or chorizo sausages, because they release flavor into the oil, which can easily transfer to the next ingredients.
Just cook all the ingredients just barely done - don't overcook. If the pan is very hot, it is often enough to cook for a couple of minutes and at the same time carefully turn the ingredients with a spatula so that they fry evenly on all sides.
Making paella step by step
Start by pressing the tofu in a tofu press or between two plates. Alternatively, you can absorb excess liquid from the tofu on a paper towel.
Cut the sausages into small pieces and fry them in oil until nicely brown. Add the onion and garlic and cook for a while longer. Transfer the sausages to another dish.
Cut the dried tofu into pieces. Fry tofu pieces in oil until they have a nice golden brown surface. Transfer the tofu to another dish.
Chop the mushrooms and fennel into smaller pieces and cook them in oil. Transfer them to another container.
Chop the paprika into strips and fry it in a hot pan in oil until it is just barely cooked. Do not overcook. Transfer the peppers to another dish.
Add the rice, water and spices to the pan and cook under the lid according to the instructions on the package until the rice is cooked. This takes about 15-20 minutes.
Add frozen peas and halved artichoke hearts. Add the other ingredients you set aside and mix everything together. Continue cooking on low heat (under the lid) for about 5 minutes. The purpose here is mainly to reheat the peas and artichoke hearts, so don't overcook.Tulosta
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