Let me introduce you to Paella Verde, my paella version of green juice. It’s vegan, super-easy, and bursting with veggie goodness. I’ve suggested my favorite vegetables to include but you could use any green veg. A twist on one of Spain’s most famous dishes, but just as tasty. ¡Buen provecho!

　　This recipe was excerpted from 'Paella' by Omar Allibhoy. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Saffron

　　$10 At Burlap and Barrel

　　Paella Pan

　　$52 $40 At Amazon

　　Smoked Paprika

　　$8 At Hive

　　Calasparra Rice

　　$26 At Amazon

　　

Ingredients

Serves 4

　　6¾ cups vegetable stock

　　0.3 g (medium-large pinch) saffron

　　½ cup extra virgin olive oil

　　2 scallions, cut into ¾ in pieces

　　½ head of broccoli, stem chopped and head broken into florets

　　3 artichokes, halved

　　1 zucchini, cut into ½-inch slices

　　7 garlic cloves, finely chopped

　　1 Tbsp. sweet smoked paprika

　　1 tomato, grated

　　2 cups Spanish paella rice

　　100 g (3½ oz.) baby spinach, washed

　　2 sprigs of flat-leaf parsley, finely chopped

　　2 sprigs of thyme, leaves picked

　　Salt, to taste

　　

Step 1

Heat the vegetable stock in a saucepan over a low heat and crumble in the saffron. Keep warm over the lowest heat.

　　

Step 2

Place your paella pan over the highest heat, pour in the olive oil and start adding your vegetables from the hardest to the softest: scallions, broccoli florets, artichokes, then zucchini. Sear the broccoli florets, artichokes, and zucchini on all sides for 4 minutes, then set aside for later.

　　

Step 3

Add the stems of the broccoli and fry for another 4 minutes. Add the garlic and paprika, followed by the grated tomato, and cook for 4 minutes until reduced and the oil starts to separate from the tomato. Season with salt to taste, then add the rice. Stir for 3 minutes to sear the rice, then pour in the hot stock. Stir to distribute everything evenly.

　　

Step 4

Increase the heat to high and let it cook for 10 minutes. Reduce the heat to medium, add the fried broccoli florets, artichokes, and zucchini and fold through the baby spinach and parsley. Let it cook for 3 minutes more before topping with the thyme sprigs, then cook for a final 5 minutes before serving.

　　Excerpted with permission from Paella by Omar Allibhoy published by Quadrille Publishing, July 2023. Buy the full book from Amazon or Hardie Grant.