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Vegan Paella

Vegan paella is a hearty, colorful dish that combines fragrant saffron, smoky paprika, and seasonal vegetables with fluffy rice cooked in a rich vegetable broth. The dish develops a slightly crispy socarrat at the bottom, with tender vegetables and vibrant flavors in every bite, offering a comforting yet light dinner option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil good quality extra virgin
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon saffron threads steep in warm water
  • 1 red bell pepper roasted until charred, then chopped
  • 100 grams green beans blanched briefly
  • 200 grams short-grain rice preferably arborio or aged Basmati
  • 1 liter vegetable broth keep warm
  • 100 grams artichoke hearts drained if canned
  • to taste salt and pepper

Equipment

  • Wide paella or skillet
  • Wooden spatula
  • Measuring spoons
  • Heat-resistant spoon

Method
 

  1. Heat the olive oil in a wide pan over medium heat until shimmering and fragrant.
  2. Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 5 minutes, until the onion begins to soften and turn slightly golden.
  3. Stir in smoked paprika and steeped saffron threads (including the soaking water); cook for 30 seconds to release their aromatic oils.
  4. Add the chopped roasted bell pepper and blanched green beans; cook for 8-10 minutes, stirring occasionally, until they develop a smoky aroma and soften slightly.
  5. Pour in the warm vegetable broth and bring to a gentle simmer. Stir in the rice, spreading it evenly across the pan.
  6. Reduce the heat to medium-low and cook uncovered for about 15 minutes, stirring once or twice, until the rice absorbs most of the broth and begins to develop a crust on the bottom—that’s the socarrat forming.
  7. Add the drained artichoke hearts and season with salt and pepper to taste. Continue cooking for another 5 minutes, until the rice is tender and the vegetables are heated through.
  8. Remove the pan from heat, cover loosely with a towel, and let rest for 5 minutes to allow the flavors to meld and the crust to develop further.
  9. Serve your vibrant vegan paella directly from the pan, ensuring some crispy socarrat is served on each plate—enjoy the smoky, tender, colorful bites!