This delicious dish cooked in a Paellera, is traditionally slow-cooked over a charcoal fire outdoors for hours. And this is what makes it an authentic Paella!!
Since moving to Spain I have wanted to prepare a vegan version of this at home, in less than half of time! So excited, as it can be done and I will show you below, hence, easy peasy paella!!!
The recipe will easily feed a family of six. I have always left overs for the next day!
You will need:
- 1x large red onion chopped (or any you can find yellow, white, sweet) .
- Olive oil for frying
- 2x large garlic cloves, crushed & finely chopped.
- 2x A can of organic Artichokes, cut in half or fresh. (I pan fry mine on my spanish paellera. A frying pan will do as well, just make sure to smear surface with olive oil so it doesn’t stick, minimal oil required) .
- 1x large bunch of spinach, washed & chopped.
- 1x bunch fresh parsley.
- 2x tsp smoked paprika.
- 2x tsp turmeric.
- 2x lemons, cut into wedges.
- 400 grams organic paella rice.
- 1½ litres of vegetable stock.
Method for cooking Rice
I begin by cooking my rice in a rice cooker. (Most Asian people have a rice cooker in their household. I was gifted mine by my mother when we left London to live in Spain). But it can also be done in a pot with the above measurement.
Don’t forget to wash rice first to get floury residue out in tap water.
Add smoked paprika & turmeric along with vegetable stock and rice, mix well and cook, just like cooking regular rice. Cook until soft but not soggy! Ensure to watch over it & continue to stir so it doesn’t stick to the bottom of your pan.
It should take about 20-25 minutes. Less than half of time than traditional paella!!
Let’s cook the rest!
- In my Paellera (paella pan) or large frying pan. Heat 2x tablespoons of oil, add the onions and garlic and fry lightly until slightly golden. Then add parsley and stir for about a minute. Take out from the pan put to one side.
- Using same pan and medium heat. Shallow fry your artichoke, using minimal oil so it doesn’t stick to the bottom of the pan. Turn over as necessary. When it starts to look brown in colour it’s ready, take out & put to one side.
- In same pan add chopped spinach and stir in one table spoon oil. Take out when spinach have slightly wilted. Make sure not to over-cook as it will turn soggy. Put to one side.
- Turn heat down and add cooked onions, garlic & parsley back in Paellera. Mix in the cooked rice and add tablespoon oil to stop it from sticking to bottom of pan!
- Mix the slightly wilted spinach in.
- Once all mixed, turn heat super low. Now, you can spread rice around Paellera, nestle the artichoke on the rice and decorate with lemon wedges & chopped parsley.
- Now serve and enjoy.