Paella 3 tablespoons 4 cups vegetable broth 4 cups vegetable broth 1 teaspoon saffron threads 1 medium onion , diced 1 red bell pepper , chopped 5 cloves garlic , chopped 1 large tomato , diced (sub 1/2 cup canned) 1 1/2 cups Rice 1 teaspoon smoked paprika 1/2 teaspoon sweet paprika 1 teaspoon sea salt Fresh cracked pepper , to taste 2 sprigs fresh thyme or dried 3/4 cup frozen peas , thawed Lemon wedges Fresh-cut parsley * Add vegetable broth in a saucepan over medium-high heat. Break up the saffron and add it to the broth. When it begins to simmer, give it 1 minute, and then lower the heat * Heat 2 tablespoons of oil in a 12-inch Paella Pan (or something similarly sized) over medium heat. Once heated, and the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes. * Add the garlic and sauté for 1 minute. * Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes * Add the rice and. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavors. Move around occasionally to prevent sticking. * Add the fresh thyme and slowly pour in broth. Add salt and pepper. Do not stir after this point or it will release starches and cause creamier rice. Turn the heat to medium-high and bring the broth to a heavy simmer for 1-2 minutes. * Now turn the heat down to a mild simmer. Simmer for 15-20 minutes until rice is al dente. * Remove the pan from the heat. Add the peas to the top of the rice (don't mix in). Cover the pan with foil and let the paella rest for 5-8 minutes. Top with fresh-cut parsley, cracked pepper and side with lemon wedges to serve. Enjoy! #vegan #veganmeals #veganeasymeals #veganideas #plantbased #easyveganrecipes #gratitud #abundance #crueltyfree #Supportlocal #suportsmallbusiness (at San Jose, California) https://www.instagram.com/p/CFLMVrtBERj/?igshid=ota7se3usfqx
