Perfect One Pan Paella

Perfect One Pan Paella
Coming back from a week in Spain I’ve been trying to perfect my own vegan paella recipe! This recipe has been taken from the Minimalist Baker and adapted with some of my own top tips.

There are several very important elements to a paella that mustn’t be skimped on, whether that be quality of ingredients, pan-type or time! I would recommend not over-doing it with both the amount and variety of the vegetables, but make sure they’re fresh and use a high quality paprika and rich broth. Finally, the wider the pan the better. This is so the rice can sit in a flat layer and be cooked evenly throughout. Ideally, you’re hoping to achieve the socarrat – the caramelised, crunchy bottom to the paella that means you’ve done it right! ‘It’s a marathon, not a sprint’ comes to mind when making paella – the broth should take at least 2 hours, the rice should take 18 minutes and the meal should be eaten leisurely.

Prep 20 min
Cook 25 mins
Serves 6

Ingredients

  • 1/2 tsp saffron
  • 45ml lemon juice
  • 15ml olive oil
  • 1 medium onion, diced
  • 1 medium red bell pepper
  • 6 cloves of garlic, minced
  • 2tsp smoked paprika
  • 2 tsp sea salt
  • 360g paella rice
  • 950ml vegetable broth
  • 12oz jar of artichoke hearts, quartered (reserve the marinade)
  • 150g cherry tomatoes, halved
  • 150g broad beans or frozen peas
  • To serve: lemon wedges & parsley

Method

  • Combine the saffron and lemon juice and set aside.
  • Heat the oil and saute the onions, peppers and other med veg (i.e. courgettes or fennel) for 5 minutes or until softened. Add the paprika and mix.
  • Add the rice and combine, moving the grains slowly to toast them. Add the broth and saffron and lemon juice mixture and stir to distribute evenly.
  • Bring to the boil and cook on a high heat for 10 minutes. Do not disturb the rice during this time!
  • Add the tomatoes, artichokes and broad beans (or peas) then reduce to a medium-low heat for 7 minutes. Do not disturb the rice during this time!
  • The finally minute, when most of the liquid has been absorbed put the heat back up to high to get the socarrat!
  • If you want a meat-substitute as part of your meal then I would recommend The Bury Black Pudding Company’s Black Pudding or  Wheaty’s Gran Chorizo – both delicious chopped up and lightly fried before topping the paella.
  • Taste and adjust as necessary – either add more salt, lemon, paprika or artichoke marinade – and enjoy!