– Authentic Spanish Vegan Paella Valenciana Recipe –
This Authentic Spanish Vegan Paella Valenciana Recipe is a one-of-a-kind. Paella Valenciana is the classic and original paella, made with chicken and rabbit, this vegan version is made exactly the same, except I swapped out the chicken and rabbit for organic tofu. The flavor of this Authentic Spanish Vegan Paella Valenciana Recipe is simply stunning. Being born in Valencia, Spain, I have consumed the original one hundreds, if not thousands of times. This Authentic Spanish Vegan Paella Valenciana Recipe has the exact same flavor, it´s literally un-real. Now vegans and vegetarians can also enjoy this classic paella, loaded with the same authentic flavor. This is the Paella Pan that I used to make this paella.
Thes Best Vegan Paella you will Ever taste!
Ok so this is a bold statement, but I stand behind it. Just because a paella is vegan or vegetarian does not mean it needs to be filled with so many vegetables that you can´t even taste the rice. Being in the subject of rice, in order for a paella to be great, the rice has to be the star of the dish, the rest of the ingredients are there to enhance the flavors of the rice. This vegan paella is simple yet has the classic texture and flavor that a great paella should have. Check out the video below on how to make this Authentic Spanish Vegan Paella Valenciana Recipe or print out the recipe card below. Salud!
Watch the Video Below on How to Make this Authentic Spanish Vegan Paella Valenciana Recipe
Authentic Spanish Vegan Paella Valenciana Recipe
- -1 8oz. block organic firm tofu
- -10 green beans
- -4 cloves of garlic
- -1/3 cup exta virgin Spanish olive oil
- -1/2 tsp smoked paprika
- -1/2 cup tomato puree
- -1 cup round rice
- -2 1/2 cups vegetable broth
- -1/2 cup cooked large lima beans
- -1 sacket of saffron
- -fresh rosemary
- sea salt
Pat dry 1 block of organic firm tofu with paper towels, then cut it into cubes that are 1/2 inch by 1/2 inch, add the cubed tofu to a bowl, drizzle with some extra virgin Spanish olive oil, season generously with sea salt and freshly cracked black pepper and toss everything together until well combined
Finely mince 4 cloves of garlic, cut 10 flat green beans into strips that are about 2 inches long and reserve 1/2 cup of frozen and pre-cooked large lima beans, if you can´t find these, just boil up some dry large lima beans for 20 minutes
Heat a paella pan with a medium-high heat and add 1/3 cup extra virgin Spanish olive oil, once the oil get´s hot, season the oil with sea salt and add the tofu into the pan, mix it with the oil and cook between 8 to 9 minutes until the tofu has a golden color to it, then remove the tofu from the pan and set aside
Using the same pan with the same heat add the green beans and mix with the oil, after 3 minutes make a well in the middle and add the minced garlic, 30 seconds after adding the garlic add a generous 1/2 teaspoon of smoked paprika and mix everything together, then add 1/2 cup of tomato puree and season everything with sea salt, mix it all together, after 3 minutes add the tofu back into pan and mix, then add 2 1/2 cups of vegetable broth and 1 packet of saffron in powder form (you can also use saffron threads if you prefer), give it all a gently mix and add 1 sprig of fresh rosemary
Once the broth comes to a boil add 1 cup of round rice, gently distribute the rice throughout the pan, after this no more mixing the rice, you can give the pan a quick shake once in a while, after 10 minutes lower the fire to a low-medium heat, after 3-4 minutes and there is very little broth left, hit it to a high heat for exactly 2 minutes, this is to achieve the socarrat, which is that slightly burnt rice at the bottom of the pan, cover the paella and set it aside
After letting the paella rest for 5 minutes, uncover it, garnish with some slices of fresh lemon and a sprig of fresh rosemary
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