Chik’n-less Paella Valenciana: Authentic Vegan Recipe

Spain is famous for Paella Valenciana. A traditional Valencian rice dish consists of chicken and rabbit. Here, we will show you how to make Chickenless Paella Valenciana. This recipe has all the flavors of the original dish except meat.

The key to this recipe is using the right cookware and ingredients. Spanish round rice and saffron, like a paella pan. I also used vegetable broth instead of the water that is usually used, but since there is no meat in it, the broth gives the rice a nice flavor.

This delicious Paella Valenciana can be served as an appetizer or as a main course. Along with a typical Spanish salad and a bottle of Spanish wine.

Tips and tricks for this recipe:

Paella is not paella without socarra. That's the famous layer of charred caramelized rice underneath. To achieve socara, it's easy to raise the heat to medium-high and cook for 2-3 minutes once all the broth has been absorbed.

1. Cut the green beans into 5cm cubes, mince the garlic, and grate the tomatoes.
2. Heat a paella pan over medium heat and add olive oil.
3. When the oil is hot, add the green beans and mix with the olive oil, after 4 minutes sauté lightly, add the garlic and continue to mix, after 30 seconds add the grated tomatoes and season with sea salt, mix and do not mix. simmer
4. After 3-4 minutes, when the grated tomatoes have thickened, add the lima beans, vegetable stock, saffron and rosemary and heat over high heat, mix and bring to a boil, add the rice and mix to combine the flavors. increase
5. After 9 to 10 minutes and most of the broth has been absorbed, but there is still some broth left, lower to low-medium heat, simmer for 4 to 5 minutes or until there is no broth left, then raise to a medium heat and cook for another 2 to 3 minutes
6. Remove the pan from the heat and cover it with foil paper and a dishcloth
7. After 5 minutes uncover the pan and garnish with lemon wedges, enjoy!