Today I am making another recipe I have been wanting to make for a long time but have been putting it off. I had Paella when I was in Spain and really fell in love with it. I am making a vegan version of Valencian Paella and I hope you find this tasty and as authentic as I can make it. This dish is served directly out of the pallera and is great with some Spanish wine.
Heat a paella pan over medium-high heat, and coat with olive oil. Add the vegan chicken, tofu, and garlic. Cook and stir until browned. Move the browned vegan meats to the sides of the pan, and add the tomato, diced roasted red pepper, butter beans, green beans, paprika, and let cook for a few minutes.
Fill the paella pan almost to the top with chickenless vegetable stock, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Add in the sprig of rosemary and thyme. Bring to a boil. Simmer for about 1 hour to make a nice broth.
Season with sea salt and saffron. Stir in half as much rice as the amount of vegetable stock and Add drained artichoke hearts, Bring to a boil then reduce heat so it is simmering until all of the liquid has been absorbed, about 20 minutes.
Now let's make the socarrat
Bring the pan up to medium high and listen and smell the rice. When you smell the rice start to toast remove from the heat and let rest for 5 minutes.
Serve this dish in the pan. Add the roasted red pepper strips and lemon wedges to garnish. Serve with Spanish red or white wine like wine from RadioBaca. When putting on a plate be sure to scrape the toasted rice on the bottom of the pan. That is some of the best part.