Chef Michael Schenk of Farmer’s Table is sharing his veggie-tastic paella recipe for you try at home. His vegan (and gluten-free) version of the traditional Spanish dish is just as satisfying and full of flavor. Originally from the eastern port city of Valencia, paella recipes now span the globe with each one offering its own savory twist.
Pro tip: make sure to braise out the vegetables in stages to develop their full flavor. Also, feel free to add any of your other favorite vegetables to the dish.
- ¼ cup Extra virgin olive oil
- 1 cup Spanish onion, ½” diced
- 1 tbsp. Garlic, sliced
- ½ cup Celery, ¼” sliced
- 1 cup Red & green peppers, ½” diced
- 1 cup Zucchini & yellow squash
- 1 cup Crimini mushrooms, halves or quarters
- To taste Salt & pepper
- 3 tsp. Smoked paprika
- 1 tsp. Saffron
- ½ cup Tomato, fresh, ½” diced
- ½ cup White wine
- 4 cups Vegetable broth, low sodium
- 1 cup Spanish paella rice (Bomba or Valencia)
- 6 each Roasted baby artichokes with stem, cut in half
- ¼ cup Parsley, rough chop
- In a large braising skillet or paella pan over medium high heat, heat the olive oil and cook onions and garlic until translucent.
- Add the celery and peppers, sauté for another 3-4 minutes, then add zucchini, squash and mushrooms, cook for about 2-3 minutes. Season with salt and pepper.
- Add smoked paprika and saffron, sauté for about 1 minute, then add the tomatoes and white wine. Simmer for 2 minutes.
- Add vegetable stock and bring to a boil.
- Add rice, stir for only 2-3 minutes, turn flame on low and have a light simmer for about 12 minutes.
- After about 12 minutes, turn off the heat, set the artichokes into the rice and cover for about 2 minutes to heat through.
- Open up, add parsley – serve.
What did you think of the paella? Let us know in the comments below.