It has been almost two years since I have been to Spain. On my last trip, I had the BEST vegetarian paella in Valencia at the Plaza Doctor Collado in Valencia. It was worth every minute of the 40 minute wait; if you ever visit Valencia, go to this tiny restaurant with a lovely patio. I’ve been missing Spain, and this rainy unseasonably cool summer weather has me craving something comforting. On Tuesday, I visited to our local Kirkwood Farmer’s Market, left with tons of fresh local produce, and decided it was time for vegan paella. Hopefully, it will hold me off until next summer when I get to go back to Spain!
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Easy Summer Vegetable Paella (Gluten-free)
A vegan take on this Spanish dish loaded with tender summer vegetables and saffron-infused rice; it's gluten-free and a simple one-pan allergy-friendly meal.
Tips: to add a ‘seafood’ like taste, add the hearts of palm, or omit if you don’t want a ‘seafood’ flavor.
Credit: My Real Dish
Ingredients
- ½ teaspoon paprika
- 1 teaspoon saffron
- 1 eggplant
- 1 yellow squash
- 1 zucchini
- 8 oz mushrooms (I used Baby Bella Crimini)
- 1 red bell pepper
- 1 cup parsley
- 1 onion
- 3 cloves minced garlic (2 tablespoons)
- 2 cups tomatoes chopped or one 14.5 oz can of diced tomatoes
- 2 cups brown short grain rice
- 4 cups veggie stock (gluten-free)
- ¼ cup lemon juice (juice from ~1 ½ lemons) + extra sliced lemons to garnish
- 1 teaspoon Redmond Real Salt
- 5 tablespoons olive oil
Directions