Vegan Paella Recipe
This Vegan Paella is a vibrant one-pan meal featuring saffron-infused rice, colorful vegetables, and bold Spanish-inspired flavors. Every bite is packed with tender vegetables and perfectly cooked rice with a lightly crisp bottom, making it a beautiful dish for both weeknight dinners and special occasions.
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Calories: 390kcal
Servings: 4
Equipment
- Paella pan or large wide skillet
- Medium Saucepan
- Chef's Knife
Ingredients
For the Paella
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 red bell pepper sliced
- 4 garlic cloves minced
- 1 large tomato finely diced (or ½ cup crushed tomatoes)
- 1 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1½ cups Bomba rice or Arborio rice
- 1 teaspoon saffron threads
- 3½ cups low-sodium vegetable broth
- 1 zucchini sliced into half-moons
- 1 cup green beans trimmed and halved
- ½ cup frozen peas
- 1 (14 ounce) can butter beans or chickpeas, drained and rinsed
- Salt and freshly ground black pepper to taste
For Garnish
- Fresh parsley chopped
- Lemon wedges
Instructions
- Warm the vegetable broth in a saucepan over low heat. Add the saffron threads and let them steep while you prepare the vegetables. This allows the broth to absorb the saffron's color and aroma.
- Heat the olive oil in a large paella pan or wide skillet over medium heat.
- Add the onion and bell pepper. Cook for 5 to 6 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the diced tomato, smoked paprika, sweet paprika, and thyme. Cook for another 4 to 5 minutes until the tomatoes break down into a rich sofrito.
- Stir in the rice and cook for 1 to 2 minutes, coating every grain in the flavorful mixture.
- Slowly pour in the warm saffron broth. Stir once to distribute the rice evenly, then do not stir again. This helps create the traditional lightly crisp bottom known as socarrat.
- Arrange the zucchini and green beans over the rice. Simmer gently for 18 to 20 minutes, adjusting the heat as needed to maintain a gentle bubble.
- Scatter the peas and butter beans over the top during the last 5 minutes of cooking.
- Once most of the liquid has been absorbed and the rice is tender, increase the heat for about 1 minute if needed to develop a lightly caramelized bottom. Watch carefully to avoid burning.
- Remove the pan from the heat, cover loosely with foil or a clean kitchen towel, and let the paella rest for 8 to 10 minutes.
- Garnish with chopped parsley and serve with fresh lemon wedges.
Notes
- Bomba rice produces the most authentic texture, but Arborio rice is an excellent substitute.
- Avoid stirring once the broth has been added so the rice cooks evenly and develops a crisp bottom.
- Use seasonal vegetables such as asparagus, mushrooms, artichokes, or roasted red peppers.
- Butter beans add extra protein and creaminess, while chickpeas are another great option.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet with a splash of vegetable broth.
Nutrition
Calories: 390kcal