Easy Vegan Paella (Authentic Spanish Recipe)

This easy Vegan Paella is an authentic Spanish recipe, full of rich flavors and a crispy golden crust. A perfect dish that’s hearty, delicious, and entirely plant-based!

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Spanish

Diet: Vegan

Servings:

Calories: 458kcal

Ingredients

4 cups vegetable broth
¼ teaspoon saffron threads you can also use ⅛ teaspoon of saffron powder, or ¼ teaspoon of turmeric powder
3 tablespoons extra virgin olive oil
1 medium onion chopped
1 red bell pepper chopped
4 cloves garlic sliced
2 roma tomatoes diced
½ teaspoon paprika ideally Spanish pimentón de la Vera, but you can also use smoked or sweet paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 and ½ cups bomba or arborio rice
¼-½ cup frozen peas thawed
4 marinated artichoke hearts halved
1 lemon cut into wedges, optional

US Customary - Metric

Instructions

Heat the vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and stir it in. Once it simmers, cook for 1 minute, then lower the heat to keep warm.
Heat the oil in a 12-inch (30 centimeters) paella pan, or something similarly sized (ideally a stainless steel or cast iron skillet), over medium heat. Add the onions and peppers, and sauté until softened and lightly browned, about 3-5 minutes.
Add the garlic and sauté for 1 minute.
Add the tomatoes and paprika, stir, and sauté for about 5-10 minutes.
Add the rice and stir to coat and lightly toast the grains, about 2 minutes. Make sure the rice is spread in an even layer.
Add the vegetable broth.
Add salt and pepper and, from this point on, avoid stirring to prevent releasing starches that can make the rice creamy. This allows the socarrat (the crispy layer at the bottom) to form properly. Increase the heat to medium-high and bring the broth to a vigorous simmer for 1-2 minutes.
Reduce the heat to medium-low and cook uncovered for 15-20 minutes until the rice is al dente. As the broth evaporates, pay attention to the socarrat. You’ll hear a crackling sound and smell a nutty aroma as it develops, which should take about 1-2 minutes. To check, gently stick a fork or spoon into the bottom. If it smells burnt, remove it from the heat immediately. (See notes for more info).
Take the pan off the heat. Arrange the artichokes and peas on top of the rice without mixing them in.
Cover the pan with a clean kitchen towel or a lid and let the vegan paella rest for 5 minutes to allow the flavors to meld. Serve with lemon wedges placed on top.

Notes

Notes on socarrat

Sometimes you might not get the socarrat, and that’s totally fine. It really depends on things like the pan you use, how much fat you add, your heat source, and your cooking experience. The more you make paella, the better you’ll get at spotting the signs. Just be careful not to let the socarrat burn! It’s always better to have no socarrat than a burnt one. Your paella will still taste great without it!

Expert tips

Cook Uncovered: Always cook the vegan paella uncovered to allow excess liquid to evaporate and achieve the right texture.
Sauté the Sofrito Well: Take your time to sauté the onions, peppers, and garlic until they’re well-cooked and caramelized. This base is crucial for flavor.
Add the Broth Gradually: When adding the broth, do it slowly and ensure it’s hot. This helps the rice cook evenly and absorb flavors without shocking the grains.
Avoid Overcrowding: Don’t overload the pan with ingredients. A single layer of rice is ideal for even cooking and developing the socarrat.
No Stir During Cooking: To prevent the rice from getting mushy, don’t stir or shake the paella after adding the broth. Just leave it as is!

Nutrition