![Pan of vegan paella with zucchini broccoli and artichokes.](https://assets.epicurious.com/photos/64c16e1b2fe21c41dfd8912b/1:1/w_2560%2Cc_limit/Paella%2520Verde-RECIPE.jpg)
Let me introduce you to Paella Verde, my paella version of green juice. It’svegan, super-easy, and bursting with veggie goodness. I’ve suggested my favorite vegetables to include but you could use any green veg. A twist on one of Spain’s most famous dishes, but just as tasty. ¡Buen provecho!
This recipe was excerpted from 'Paella' by Omar Allibhoy. Buy the full book onAmazon.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
-
Saffron
$10 At Burlap and Barrel
-
Paella Pan
$52 $40 At Amazon
-
Smoked Paprika
$8 At Hive
-
Calasparra Rice
$26 At Amazon
Ingredients
Serves 4
Step 1
Heat the vegetable stock in a saucepan over a low heat and crumble in the saffron. Keep warm over the lowest heat.
Step 2
Place your paella pan over the highest heat, pour in the olive oil and start adding your vegetables from the hardest to the softest: scallions, broccoli florets, artichokes, then zucchini. Sear the broccoli florets, artichokes, and zucchini on all sides for 4 minutes, then set aside for later.
Step 3
Add the stems of the broccoli and fry for another 4 minutes. Add the garlic and paprika, followed by the grated tomato, and cook for 4 minutes until reduced and the oil starts to separate from the tomato. Season with salt to taste, then add the rice. Stir for 3 minutes to sear the rice, then pour in the hot stock. Stir to distribute everything evenly.
Step 4
Increase the heat to high and let it cook for 10 minutes. Reduce the heat to medium, add the fried broccoli florets, artichokes, and zucchini and fold through the baby spinach and parsley. Let it cook for 3 minutes more before topping with the thyme sprigs, then cook for a final 5 minutes before serving.
Leave a Review
Reviews (1)
Back to TopRead the entire recipe before you start, it’s worth it and gets so much better when you prepare well! I used quinoa, instead of paella rice and am very happy about that! Also, it has nothing to do with paella at all, but the taste is absolutely magnificent!
Ewoud
Netherlands
8/15/2023