Vegan Paella

Ingredients:

• 1 pinch of saffron

• ½ cup vegetable broth

• 2 tablespoons extra virgin olive oil

• 1 medium onion, minced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 tablespoon tomato paste

• ¼ cup white wine or sherry (optional, or substitute veggie broth)

• Salt and pepper, to taste

• 1 teaspoon smoked paprika

• 1 package Trader Joe’s Soyrizo

• 1½ cups rice, rinsed

• Additional vegetable broth, as needed (approximately 4 cups)

• Fresh parsley, chopped (for garnish)

• Lemon wedges (for garnish)

• Smoked paprika oil (optional, for garnish)

• Crunchy sea salt (optional, for garnish)

Garlic Aioli:

• 1-2 cloves garlic, minced

• Juice and zest of 1 lemon

• 1 teaspoon honey

• A pinch of salt and pepper

• ½ cup FollowYourHeart Vegan Mayo

Instructions:

Toast and Infuse the Saffron

Lightly toast a pinch of saffron in a dry pan over low heat for about 30 seconds, being careful not to burn it (this step releases more aroma and color). Then, boil ½ cup of vegetable broth, remove it from the heat, and add the toasted saffron. Let it steep while you prepare the rest of the recipe.

Sauté the Veggies

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. First, sauté the minced onion for about 3-4 minutes until it turns translucent. Then, add the garlic and cook for another 1-2 minutes until fragrant. Finally, add the red bell pepper and cook for 4-5 minutes until softened.

Once the vegetables are soft, stir in 1 tablespoon of tomato paste and let it caramelize for 2-3 minutes. Deglaze the pan with a splash (about ¼ cup) of white wine or sherry, scraping up any browned bits (this adds a subtle acidity and lifts those caramelized flavors). Let the liquid cook down until most has evaporated. Season with salt, pepper, and 1 teaspoon of smoked paprika. Set the vegetable mixture aside.

Chef's Tip:
Deglazing: Lifting the caramelized bits with wine or sherry adds layers of flavor and complexity to your dish. If you prefer an alcohol-free option, use veggie broth instead of wine.

Brown the Soyrizo

In the same pan, add the Trader Joe’s Soyrizo. Cook it for 3-4 minutes, stirring occasionally until browned. Browning enhances the flavor and builds a rich base for the paella.

Cook the Rice

After browning the Soyrizo, stir in the rinsed rice and toast it for 1-2 minutes in the pan (toasting helps develop a nutty flavor and ensures a better texture). Deglaze with a small splash of white wine or broth, stirring until it is mostly absorbed.

Next, begin adding enough vegetable broth (mixed with more Soyrizo if desired) to lightly cover the rice. Stir in the saffron-infused broth from earlier. Let the rice absorb the liquid over medium heat, gently simmering. Stir occasionally to prevent sticking. Once the liquid is mostly absorbed, add more broth in increments, repeating the process until the rice is fully cooked and creamy, but not mushy.

Chef's Tip:
Toasting the Rice: Toasting the rice before adding liquid brings out nutty flavors and prevents the rice from becoming mushy.

Create the Crispy Bottom (Socarrat)

After the rice is fully cooked and the last of the liquid has evaporated, press the rice down lightly with a spatula. Increase the heat to high for 1-2 minutes to create a crispy bottom (socarrat). Avoid stirring during this step to allow the crust to form evenly.

Chef's Tip:
Socarrat: Lightly pressing the rice before turning up the heat ensures an even crispy base, which is the hallmark of a perfect paella.

Rest and Steam

Remove the pan from the heat, cover with a clean kitchen towel, and let the paella steam for 5 minutes. This helps the flavors meld and allows the paella to set.

Finish and Garnish

Uncover the paella and garnish with freshly chopped parsley, lemon wedges for brightness, and a drizzle of garlic aioli for richness. For extra depth, drizzle a bit of smoked paprika oil or sprinkle some crunchy sea salt before serving.

Garlic Aioli:

In a small bowl, whisk together:

• 1-2 cloves of minced garlic

• Juice and zest of 1 lemon

• 1 teaspoon of honey

• A pinch of salt and pepper

• ½ cup of @FollowYourHeart Vegan Mayo

Whisk until smooth, and adjust seasoning to taste.

Chef's Tip:
Final Touches: A drizzle of smoked paprika oil or a sprinkle of sea salt adds a refined finish to this dish, enhancing both texture and flavor.