Chik’n-less Paella Valenciana: Authentic Vegan Recipe

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 20 green beans
• 6 cloves garlic
• 2 tomatoes
• 1/2 cup butter beans (canned) 125 grams
• 1 cup Spanish round rice 220 grams
• 3 cups vegetable broth 720 ml
• 1/2 tsp sweet smoked Spanish paprika 1.15 grams
• 1/4 tsp saffron threads .17 grams
• 2 sprigs fresh rosemary
• pinch sea salt
• lemon wedges for garnish

Instructions

1. 1

   Cut the green beans into 5cm cubes, mince the garlic, and grate the tomatoes.

2. 2

   Heat a paella pan over medium heat and add olive oil.

3. 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. 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. 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. 6

   Remove the pan from the heat and cover it with foil paper and a dishcloth

7. 7

   After 5 minutes uncover the pan and garnish with lemon wedges, enjoy!