Vegan Spanish Paella Party!

While Bruno is prepping onions for the paella, Jane pans the camera over to check out Bilbo a beagle rescued by The Rescue + Freedom Project. His life is so much better outside of the laboratory. He was out running in the park earlier this day! Bruno works from home to be home with his three dogs and a cat. Bruno helps The Rescue + Freedom Project. with anything they need from translating the website to adopting animals they rescue. Please make sure to use products that are not tested on animals and there are great apps like “Cruelty Cutter” that make it easy discern which products are made without cruelty.

Bruno continues chopping away on the 4 heads of garlic he is using today. He adds the onion and garlic to the peppers and fries them with olive oil. Jane and Bruno explain that traditionally paella is a family event. Everyone gets together and has an appetizer while they wait for a big pan of paella to cook. Usually paella is a very slow cooked dish but today Bruno cooked the rice halfway to save time. Let it simmer until the water absorbs into the dish, and there you go a vibrant paella to share with family and friends. Try the recipe at home below!

Vegan Spanish Paella Recipe:

Ingredients:

     2 tablespoons of extra virgin olive oil

    4 cloves of garlic

    1/2 onion

    1/2 red pepper

    1/2 green pepper

    2 tomatoes

    1 cup artichoke hearts

        1/2 cup of frozen peas

    1 and 1/4 cups of rice. You can use Basmati or brown rice (just make sure you adjust cooking time and broth)

    4 cups of vegetable broth

    2 spoons of turmeric or saffron

    1 teaspoon sweet paprika

    Salt and black pepper

 Instructions:

     Chop the garlic, the onion, the red pepper and the green pepper.

    Pour the oil into the paella and when it is hot add the ingredients above. Use medium heat to cook.

    Once is golden brown add the tomatoes and cook for about 5 or 10 minutes.

    Add the artichoke hearts, and the peas and cook for 5 more minutes.

    Pour the rice and let it stand until the edges start to appear. Add the broth (which must be hot), the saffron and the paprika.

    Add salt and pepper.

    Let cook over medium or medium high heat for about 15 or 20 minutes or until the rice is done. If you need more broth, add more. 

    Ideally, let the covered paella rest before eating, at least 5 or 10 minutes.