Vegan Paella
Short-grain rice is cooked in a saffron and smoked paprika broth alongside artichokes, bell peppers, and sun-dried tomatoes in this one-pan Spanish-style dish. The key technique is allowing the rice to develop a lightly toasted bottom layer, called socarrat, during the final minutes of cooking. It serves four to six and takes around 50 minutes.
Equipment
- Large paella pan or wide skillet
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Lid (if available, or foil)
Ingredients
- 2 tablespoons olive oil extra virgin preferred
- 1 large yellow onion finely diced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika Spanish pimentón preferred
- ¼ teaspoon ground turmeric as a budget-friendly saffron substitute
- 1 ½ cups Bomba rice or any short-grain Spanish rice
- ⅓ cup sun-dried tomatoes packed in oil, finely chopped
- 3 cups vegetable broth preferably homemade or low-sodium
- 1 cup cherry tomatoes halved
- 1 cup green beans trimmed and halved
- 1 cup artichoke hearts quartered, from a jar in brine and well-drained
- ½ cup frozen peas thawed
- 1 medium red bell pepper thinly sliced into strips
- 1 tablespoon lemon juice freshly squeezed
- 1 pinch salt To taste
- 1 pinch black pepper To taste
Instructions
- Heat the olive oil in a paella pan or large skillet over medium heat. Once shimmering, add onion and cook for 5–6 minutes until softened and golden.
- Stir in the garlic, smoked paprika, and turmeric. Cook for 1 additional minute until fragrant.
- Add the rice and sun-dried tomatoes. Stir well to coat every grain in oil and flavor — toast for 2–3 minutes.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low, then add cherry tomatoes, green beans, artichokes, and red pepper strips in a decorative arrangement. Do not stir after this point.
- Cover the pan loosely with a lid or foil. Let simmer on low for 35–40 minutes until the rice is tender and the bottom forms a golden crust (socarrat).
- Remove from heat. Scatter peas on top and cover again for 5 minutes to steam. Drizzle with lemon juice before serving.
Notes
- You can replace Bomba rice with Arborio if unavailable, but adjust broth quantity slightly and monitor texture.
- For added smokiness, a pinch of chipotle powder or smoked salt works magic.
- Saffron can replace turmeric if available — steep a few threads in warm broth for 10 minutes before adding.
- To ensure socarrat forms, avoid stirring during the last simmering phase and slightly increase heat in the final 5 minutes if using a thick-bottomed pan.
Nutrition
Calories: 438kcalCarbohydrates: 81gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1227mgPotassium: 726mgFiber: 8gSugar: 12gVitamin A: 2145IUVitamin C: 66mgCalcium: 66mgIron: 3mg
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