{"id":15482,"date":"2021-12-31T10:56:44","date_gmt":"2021-12-31T16:56:44","guid":{"rendered":"https:\/\/neorablog.com\/?post_type=recipe&#038;p=15482"},"modified":"2023-01-20T15:19:25","modified_gmt":"2023-01-20T21:19:25","slug":"veggie-paella","status":"publish","type":"recipe","link":"https:\/\/www.neora.com\/blog\/recipe\/veggie-paella\/","title":{"rendered":"Veggie Paella"},"content":{"rendered":"\n<p>This Veggie Paella is aromatic, packed with flavor, filling and perfect for sharing! It is vegan, gluten free and free of most common allergens. You can easily add seafood or meat if you\u2019d like!<\/p>\n\n\n\n<p>Traditional paella is full of seafood, so I use artichoke hearts and olives to get that briny flavor.<\/p>\n\n\n\n<p>A few important things to note:&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>You don\u2019t need a paella pan for this. If you don\u2019t have one, use a large, thin, shallow stainless steel pan. I usually recommend finding the largest pan you have.<\/li><li>Do NOT stir the paella. Once you\u2019ve added broth, let it cook without moving anything around.&nbsp;<\/li><li>Soccarat is the crispy golden crust that forms at the bottom of the pan. This is why paella pans are thin and shallow &#8211; to allow as much rice as possible to touch the pan and develop socarrat. It gives the paella a rich, smoky and slightly nutty flavor. This is also why it\u2019s <em>so important<\/em> not to stir the paella.&nbsp;<\/li><li>How do you know when it\u2019s done? The socarrat has developed when you start to hear a snapping or crackling sound. You\u2019ll also begin to smell a toasty, somewhat nutty aroma. That\u2019s how you know the socarrat has developed. You can also stick a fork into the pan to check.<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-large-font-size\">INSTRUCTIONS:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>In a medium saucepan bring the broth to a boil and add the saffron threads or turmeric. Then lower heat down to a simmer.&nbsp;<\/li><li>Heat 2 tablespoons of olive oil in the paella pan, or similar sized pan, at medium heat. Then add onions and saut\u00e9 until translucent. 3-5 minutes<\/li><li>Then add the minced garlic and saut\u00e9 an additional minute.&nbsp;<\/li><li>Next add diced tomatoes, sweet and smoked paprika and thyme. Saut\u00e9 an additional minute or two.&nbsp;<\/li><li>Then add the rice and 1 tablespoon of olive oil and stir to coat. Toast the rice for about one minute.&nbsp;<\/li><li>Add the broth, salt and pepper. Once you\u2019ve added the broth DO NOT STIR. Bring the broth to a low boil for 2 minutes.&nbsp;<\/li><li>Lower heat down to a simmer. Cook for 15-20 minutes until the rice is al dente. Rotate the pan on the burner a few times to make sure it cooks evenly.&nbsp;<\/li><li>Meanwhile, steam or saut\u00e9 the asparagus or other vegetables.&nbsp;<\/li><li>Add asparagus, artichoke hearts and capers to the pan &#8211; do not stir in, just arrange on top. Do this while the rice is still cooking.<\/li><li>Start paying attention to the rice once the broth is almost fully cooked down. Once you start hearing a crackling sound and smelling a nutty aroma, the socarrat is done. If it smells like it\u2019s burning, remove from heat immediately. You can check it by sticking a fork to the bottom of the pan to see if the crust has formed.&nbsp;<\/li><li>Arrange the peas and the roasted red bell pepper on top. Cover with foil and let rest for 5-10 minutes.&nbsp;<\/li><li>Serve with lemon slices &amp; enjoy!<\/li><\/ol>\n","protected":false},"author":33,"featured_media":15483,"comment_status":"open","ping_status":"closed","template":"","course":[411,410],"cuisine":[],"special-diet":[415],"skill-level":[417],"collection":[],"recipe-tag":[447,446],"class_list":{"0":"post-15482","1":"recipe","2":"type-recipe","3":"status-publish","4":"has-post-thumbnail","6":"course-dinner","7":"course-lunch","8":"special-diet-vegan","9":"skill-level-medium","10":"recipe-tag-artichokes","11":"recipe-tag-paella"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/recipe\/15482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/comments?post=15482"}],"version-history":[{"count":3,"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/recipe\/15482\/revisions"}],"predecessor-version":[{"id":16750,"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/recipe\/15482\/revisions\/16750"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/media\/15483"}],"wp:attachment":[{"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/media?parent=15482"}],"wp:term":[{"taxonomy":"course","embeddable":true,"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/course?post=15482"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/cuisine?post=15482"},{"taxonomy":"special-diet","embeddable":true,"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/special-diet?post=15482"},{"taxonomy":"skill-level","embeddable":true,"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/skill-level?post=15482"},{"taxonomy":"collection","embeddable":true,"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/collection?post=15482"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/www.neora.com\/blog\/wp-json\/wp\/v2\/recipe-tag?post=15482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}