We are going to make something very clear. There is no shortage of flavor in this vegetarian paella! Just take a gander at the ingredient list and you’ll know that this is going to impress your taste buds. While paella is a traditional Spanish dish, this one has a little island flair. We hope you like it!
- Prep Time:15m
- Cook Time:25m
- Total Time:40m
- Serves: 4 people
- Category: Entrees, Vegan, Vegetarian
Ingredients
- 1 c of brown short grain rice
- 1 small yellow bell pepper, sliced
- 1 small red bell pepper, sliced
- 2 1/2 c vegetable stock
- 1 c sweet green peas
- 1/2 tsp. of saffron threads
- 4 sprigs of thyme, stems removed
- 1 red onion, sliced
- 2 scallions, chopped
- 1/2 c mushrooms, sliced
- 1 1/2 c sweet potato, peeled and cubed
- 1/4 tsp. allspice
- 1 cinnamon stick
- 1/2 tsp. black pepper
- 3 garlic cloves, minced
- 1/4 tsp. paprika
- 1 bay leaf
- 1 scotch bonnet or habanero pepper whole
- Himalayan pink salt according to taste
- 1 lime
- coconut oil
Instructions
- Combine the vegetable stock with the saffron threads in a small saucepan over high heat. Bring to a boil and simmer for five minutes. Remove from heat and set aside.
- Warm 2 tablespoons of coconut oil in a large pot over medium heat. Temper the cinnamon stick and allspice until the aromas are fragrant. Add the bay leaf, garlic, scallion, and red onions and cook for 2 minutes.
- Proceed to fold in the bell peppers, mushrooms, and sweet potatoes and cook for about 5 minutes, stirring occasionally.
- Season with thyme, black pepper, and desired amount of Himalayan salt (about 1/2 teaspoon should be sufficient).
- Add the uncooked bomba rice to the pan and season with paprika. Mix everything up and slowly pour in the saffron-infused stock. Stir once again and then leave the pot uncovered for 5 minutes.
- Put the scotch bonnet pepper on top of the paella and cover for 10 minutes.
- Remove from the heat and leave covered for an additional five minutes.
- Remove the pepper, cinnamon stick, and bay leaf before serving. After plating, garnish with some fresh lime wedges and thyme sprigs.
