Can I make this paella ahead of time?

Yes, vegan Spanish paella can be made a day in advance. The flavors continue to develop, making it even more delicious when reheated.

What can I use instead of saffron?

While saffron is traditional, you can substitute turmeric for color, although the flavor will differ. Use sparingly to avoid a strong taste.

Is it necessary to use Arborio rice?

Arborio rice is recommended for its ability to absorb flavors and create a creamy texture. However, if unavailable, you can use other short-grain rice varieties.

Vegan Spanish Paella: Easy, & Full of Mediterranean Flavor

Name: Delicious Vegan Spanish Paella: A Plant-Based Twist on a Classic Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 1 1/2 cups of Arborio rice; 3 tablespoons olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup cherry tomatoes, halved; 1 cup green beans, trimmed; 1 can (15 oz) chickpeas, drained and rinsed; 1 teaspoon smoked paprika; 1/2 teaspoon saffron threads; 4 cups vegetable broth; Salt and pepper to taste; Lemon wedges for serving; Optional: 1 cup artichoke hearts, quartered; Optional: 1/2 cup peas, fresh or frozen; Optional: 1/4 cup fresh parsley, chopped; Optional: Pinch of cayenne pepper

Description

A vibrant, plant-based twist on the classic Spanish paella, rich with saffron, vegetables, and chickpeas a feast for the senses!

Ingredients

Scale

1 1/2 cups of Arborio rice
3 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes, halved
1 cup green beans, trimmed
1 can (15 oz) chickpeas, drained and rinsed
1 teaspoon smoked paprika
1/2 teaspoon saffron threads
4 cups vegetable broth
Salt and pepper to taste
Lemon wedges for serving
Optional: 1 cup artichoke hearts, quartered
Optional: 1/2 cup peas, fresh or frozen
Optional: 1/4 cup fresh parsley, chopped
Optional: Pinch of cayenne pepper

Instructions

Soak saffron threads in 1/4 cup warm vegetable broth for 10 minutes.
Chop onion, garlic, bell peppers, green beans, and halve cherry tomatoes. Rinse chickpeas.
Heat olive oil in a large paella pan over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
Add bell peppers, green beans, and cherry tomatoes. Cook for another 5 minutes.
Stir in smoked paprika, saffron with its liquid, and a pinch of salt. Mix well.
Add Arborio rice and stir for 2 minutes to coat the grains.
Pour in remaining vegetable broth and scatter chickpeas on top. Do not stir.
Bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes until rice is tender and liquid absorbed.
During the last 5 minutes, add artichokes and peas if using. Season with more salt and pepper.
Remove from heat and let rest 5 minutes.
Garnish with parsley and serve with lemon wedges.

Notes

Use a wide pan and avoid stirring once the broth is added to develop a crispy socarrat. High-quality saffron enhances flavor and color.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Spanish

Nutrition

Serving Size: 1 1/2 cups
Calories: 350
Sugar: 6g
Sodium: 480mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 9g
Protein: 12g
Cholesterol: 0mg

Keywords: vegan paella, Spanish rice, plant-based, saffron rice, chickpea paella