Paella is one of the most famous Spanish dishes and it’s one of my favorite ones too because I really love rice. This is not the traditional recipe because is a healthier vegan version, but it’s quite similar and it tastes amazing, you need to give this awesome paella a try.
Use the veggies you want, I use different ingredients every time I make paella, it depends on the season or the vegetables I have in my kitchen. Sometimes I add seaweed too, like wakame or nori. Seaweed is a great fish alternative and it’s also full of minerals.
Traditional paella is made with chicken or fish broth because it isn’t usually vegan, but I’ve used this super easy to make vegetable broth, it’s healthy, delicious and so simple. When I don’t have vegetable broth I rehydrate dried seaweed in hot water and use this water to make the paella. If I don’t have seaweed neither, I use water, but I never use store bought vegetable stock or stock cubes because they are full of unhealthy ingredients like monosodium glutamate.
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I’ve used fresh and frozen veggies, but if you can use only fresh ones, good for you! Frozen vegetables are so convenient, cheap and you can eat veggies that are not in season.
Paella is usually made with Bomba rice or short grain rice, but I prefer to use Basmati because it has a lower glycemic index. Brown rice is a great alternative too, but it takes much longer to cook, although is healthier.
To get the beautiful yellow color you can use saffron or turmeric powder. Please don’t use food dyes, turmeric is also really cheap and it’s much healthier. Traditional paella is made with saffron, but it’s more expensive than turmeric and also less easy to find, but you can use both. I’ve used paprika too, because I love how it taste, but it’s optional.
I’ve used a paellera to cook my paella, it’s a pan, traditionally round, shallow and made of polished steel with two handles, but you can use a regular pan or even a pot.
When you cook paella you don’t have to stir the rice unlike risotto, but sometimes I do if rice sticks to the bottom of the pan, actually, there is usually a layer of toasted rice at the bottom of the pan, called socarrat here in Spain. It tastes amazing, but it’s toxic and you can find benzopyrene in it, which is a dangerous carcinogen.
Vegan Spanish paella is really delectable. It’s also cheaper, lighter and healthier than the traditional one. It’s typical to sprinkle lemon juice over paella, so you can serve it with some lemon slices on top. Lemon juice is full of vitamin C and helps to detoxify the body. I hope you like this Spanish recipe, ¡qué aproveche! (enjoy your meal!).
Vegan Spanish Paella
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 4
- Category: Rice
- Cuisine: Vegan, Gluten Free, Spanish
Paella is one of the most famous Spanish dishes. Vegan Spanish paella is delicious. It’s also cheaper, lighter and healthier than the traditional one.
Ingredients
- 2 tbsp extra virgin olive oil
- 4 cloves of garlic
- 1/2 onion
- 1/2 red bell pepper
- 1/2 Italian green pepper
- 2 tomatoes
- 1 cup frozen artichoke hearts (120 grams)
- 1/2 cup frozen green beans (75 grams)
- 1/2 cup frozen peas (65 grams)
- 1 1/4 cups Basmati rice (240 grams)
- 4 cups vegetable stock (1 liter)
- 2 tsp turmeric powder
- 1 tsp sweet paprika
- Salt and black pepper to taste (optional)
Instructions
- Heat the oil in a paellera or a pan over medium heat and when it’s hot, add the garlic, onion, red and green pepper (chopped). Cook until golden brown.
- Add the chopped tomatoes and cook for another 5 or 10 minutes.
- Add the frozen veggies and cook 5 minutes more.
- Add the rice and cook until it begins to be translucent. Pour the vegetable broth (hot), add the turmeric powder, the sweet paprika, and salt and black pepper to taste.
- Stir the paella until all the ingredients are mixed and cook over medium or medium high heat for 15 or 20 minutes or until the rice is cooked. Add more vegetable broth if the rice is hard and dry.
- Let stand the paella (covered) for at least 5 or 10 minutes.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 384
- Sugar: 5.4 g
- Sodium: 812 mg
- Fat: 9.3 g
- Saturated Fat: 1.6 g
- Carbohydrates: 63 g
- Fiber: 6 g
- Protein: 12.6 g
Thank you very much….. Muchas gracias por esta receta, la hare lo antes posible… y por favor sigan enviando mas recetas Españolas veganas… un beso y abrazo.
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Gracias Juan Carlos! Tenemos un blog en español, danzadefogones.com con más recetas 😀 De todas formas seguiremos poniendo recetas españolas por aquí. Un beso!
Love your recipes ! Can’t wait to make this 🙂 looks delicious!!
Hi Angela! Thank you 😀 I hope you like it!
Thank you so much for sharing this recipe! My boyfriend and I made the paella for dinner tonight and it was incredible. He kept commenting about how the dish was ‘restaurant-quality’ and that it was ‘one of the best dishes we have ever made.’ I am so glad I thought beforehand to increase the recipe, so that I have leftovers. I can’t wait to eat the paella again for lunch tomorrow!
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Hi Stephanie! I’m so happy you loved the recipe 😀 I really love paella, I eat it almost every week!!!
This was super delicious!! I followed this recipe today and yesterday I did the Poor man’s potatoes that you also have on this site, they are now two of my favourite foods! Thank you very much for posting these awesome recipes 🙂
Hi Marcus! Yay!!!! I’m glad you like the recipes 😀 Thanks a lot!
I made this recipe last night for my Christmas party and it was a hit!.. I added green olives so I didn’t add salt and omitted the peas.. I used snap peas instead of the green beans! Thank you Iosune!
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Hi Rosanna! Yayyyy! I’m glad you liked it 😀 Thanks a lot for making the recipe!
We used quinoa as a substitute for rice–yum!
Hi Miriam! I’ve never made this recipe using quinoa, but it sounds great!
I have found an amazing company to get Veggie bouillon cubes from. Totally natural ingredients and a wonderful flavor. No MSG. https://www.iherb.com/Rapunzel-Vegan-Vegetable-Bouillon-with-Herbs-8-Cubes-3-1-oz-88-g/30387
Hi Dylan! Thanks a lot!!! 🙂
Hi! I just wanted to say how much I love your recipes for vegan Spanish food, those are my favourites. I look forward to more!
Tambien quería informaros que estaba buscando esta receta por Pinterest, y el link para esta pagina lo tienen bloqueado con un aviso de “possible suspicious content” – para que sepáis.
Hola Tara! Muchas gracias 🙂 Seguiremos compartiendo recetas españolas, no te preocupes 🙂 Muchas gracias por avisar del bloqueo de Pinterest! Un saludo!
Oh sorry but you cannot possibly call this Spanish or Paella. Basmati rice! Paella is made with short grain rice grown in the province of Valencia. The creamy starch slowly released during the coming is what makes it paella. What you have here is vegan jambalaya! Delicious I’m sure, but not Paella.
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Hi Cheryl! I’m Spanish, so I know how to cook Paella. If you read the post, you will see I say Paella is usually made with Bomba rice or short grain rice, but I prefer to use Basmati because it has a lower glycemic index. Have a nice day!!!
Thank you for this recipe! I loved it and the directions were so easy to follow. I rarely cook rice and it came out perfect. I just adjusted a couple of the vegetables for those I had in my fridge.
Hi Lindsey! You’re so welcome 😉 I’m so glad you liked the paella!
Hi Iosune,
I lived in a school in Sagunto in Valencia for 3 weeks when I was 18. Every Sunday we had vegetarian Paella for dinner and as a result I don’t like the traditional paella with seafood or chicken. I can’t wait to try your recipe because it reminds me of that dish especially when u mention the sliced lemons on top. I’m so excited. Thanks for sharing.
Hi Seyaa! Hope you liked Spain 😉 Enjoy your vegan paella!
Hi my husaband and I travelled Spain for 12 weeks, we loved it. I’m a vegetarian and wherever we ate -paella was my go too. Your recipe looks so authentic to what we had, from cadequez, Pamploma, Malaga all over. Thank you for your sharing – I can’t wait to try. I just hope I don’t burn it! The only bad thing about Spain – it’s not a part of our home of Australia. Jackie
Hi Jackie! I was born in Pamplona and I live in Málaga since I was 3 🙂 Thanks a lor for your kind words! Hope you enjoy the recipe!!!!
Going to make this but my kids will not be able to do Artichoke hearts. Any ideas for a good substitute?
Hi Neils! You can use any other veggie instead 😉
I prepared this recipe and didn’t have artichoke, so I used mushrooms and zucchini instead and it was so delicious.
thanks for the recipe.
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Hi Pilar! You’re so welcome 🙂 Feel free to use any veggies you have on hand to make paella, it’s always delicious!
Losune – First, I love your site and this recipe for spanish paella is great. many years ago i had regular paella in madrid and thought it was great. However, my diet has been changing to more vegan. Thanks again and keep the recipes coming!
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Hi Myra! Thank you for your comment 🙂 Have a nice day!
I always read reviews before I try a new recipe I see online, and the reviews looked good so I tried it. It was great! We had friends over, as well as our 18-year-old son, and everybody loved it. My friend asked for the recipe.
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Hi Victoria! I’m so glad you liked it 😀 Thanks a lot for making the recipe 😉
Hi Iosune, I’m Jackie from Australia. Remeber? Travelled Spain and Loved authentic Paella. I can’t believe I left comment back in Feb. WELL- Iosune it taken me to Our freezing Melbourne winter and JULY to try your recipe AND Wowzer !!!!! Exquisite . Yum . You are a star . Thank you for sharing . An absolute hit with ALL our family and three adult kids!
It must be San Firmen – oh how we wish we are there in spain!!!! Enjoy your summer! Jackie in Oz. X muchas Gracias x
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Hi Jackie! Thank you so much for your kind words 🙂 I was born in Pamplona and enjoyed San Fermin son many times, although I don’t like encierros and fullfighting 🙁 They make me sooo sad!
This looks fabulous – I am going to start eating vegan in January (I’m already vegetarian) and this is definitely getting bookmarked in my list of vegan recipes to try! Thank-you!
Hi Lauran! Thanks a lot 😀 Hope you enjoy it!
Would it be possible to use long grain rice instead? Should I increase the amount of liquids? Thank you!
Hi Rebekah! Yes, you can use any type of rice you want, but probably you’ll need to increase or decrease the amount of liquids. Have a nice day!
nice blog very helpful
Thanks a lot Vibin 😀
I’m making your recipe for my Spanish class and it looks AMAZING!!
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Hi Trisha! I’m so glad you like it 😉 Take a look at our Spanish blog, just in case you want to practice your Spanish: https://danzadefogones.com/ Have a nice day!
Made this tonight. Smelled great as it was cooking, and tasted wonderful too. 2 thumbs up!
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Hi Debbie! I’m so glad you liked it! 😀
This looks delicious! Do you think this would work with some sort legume added – like garbanzo beans for example? Or should I serve those on the side? What do you usually serve it with?
Hi Rachel! I’ve never tried a paella with legumes, but you could try… We serve paella with a salad 😉 Have a nice day!
Thank you for the great recipe! This paella is one of my family’s favorite dishes and so easy to make!
Reblogging on https://keenoah.com/
Greetings from Germany 🙂
Hi Iris! You’re so welcome 🙂 Have a beautiful day!
This recipe is amazing! One question – do you wait for the rice to go translucent and then add the stock? Or do you put it all in the pot together? Thank you so much, it looks fabulous!
Hi Prav! Thanks a lot 🙂 It’s better to wait for the rice to go translucent, but it’s up to you. Hope you like it!
Thanks for this! Do you cover while cooking, after the rice is added?
Hi Lisa! You’re so welcome 🙂 No, I don’t. Have a nice day!
Oh my. I just made this and it’s so damn good! Thank you for such a delicious and simple recipe. Can’t wait to try some of your other recipes.
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Hi Steph! So glad you liked it 😀 Have a nice day!
What a beautiful and simple-to-follow recipe. I made this for my husband today to celebrate Dia de Los Reyes, and he raved about it. I fell in love with paella when we visited Spain last summer, and it felt like I was there again. I used brown basmati rice (I too like to keep an eye for the glycemic index), and doubled the vegetable broth. YUM!
Hi Bonnie! Thanks a lot 🙂 So glad you liked it!
I made this tonight in my cast iron skillet ~ knew I would love it when I saw basmati rice and veggies 😍 Simply delish ~ thank you
Hi Susan! So glad you liked it 😀