LunchDinnerMain Course

Vegan Paella de Verduras

Name: Vegan Paella de Verduras
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 pcs yellow onion finely chopped; 1 pcs red bell pepper diced; 1 pcs green bell pepper diced; 3 clove garlic minced; 400 g canned crushed tomatoes; 2 tsp smoked paprika; 0.5 tsp saffron threads; 1.5 cup bomba rice; 4 cup vegetable broth warm; 1 cup green beans trimmed and halved; 0.5 cup frozen peas; 0.75 cup artichoke hearts canned, drained, and quartered; 1 pcs lemon cut into wedges; 2 tbsp fresh parsley chopped; 1 tsp salt; 0.5 tsp black pepper

This vibrant vegan paella features a rich broth infused with saffron and smoked paprika, cooked with a colorful array of fresh vegetables and traditional bomba rice. It's a satisfying and flavorful one-pot meal that captures the essence of Spanish cuisine without any animal products.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 524 kcal

Mise en place

Ingredients

30 mlolive oil
1 pcsyellow onion, finely chopped
1 pcsred bell pepper, diced
1 pcsgreen bell pepper, diced
3 clovegarlic, minced
400 gcanned crushed tomatoes
2 tspsmoked paprika
0.5 tspsaffron threads
1.5 cupbomba rice
4 cupvegetable broth, warm
1 cupgreen beans, trimmed and halved
0.5 cupfrozen peas
0.75 cupartichoke hearts, canned, drained, and quartered
1 tspsalt
0.5 tspblack pepper

garnish

1 pcslemon, cut into wedges
2 tbspfresh parsley, chopped

Equipment

paella pan · measuring cups · knife · cutting board · measuring spoons · wooden spoon

The method

Step by step

1
Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat.
About 2 min
Cook’s note: A wider pan allows the rice to cook in a thin layer, promoting better 'socarrat' (crispy bottom).
2
Add the yellow onion, red bell pepper, and green bell pepper to the pan. Sauté for 8-10 minutes until softened.
About 10 min
3
Stir in the garlic, canned crushed tomatoes, smoked paprika, and saffron threads. Cook for another 2-3 minutes, stirring occasionally.
About 3 min
Cook’s note: Toast the saffron lightly in a dry pan for a minute before adding to enhance its flavor and color.
4
Add the bomba rice to the pan and stir to coat all the grains with the vegetable mixture. Cook for 1-2 minutes.
About 2 min
Cook’s note: Do not rinse the rice, as the starch is important for the paella's texture.
5
Pour in the warm vegetable broth. Stir gently once to distribute the rice evenly, then avoid stirring further.
About 1 min
Cook’s note: Warm broth helps maintain a consistent cooking temperature.
6
Season with salt and black pepper. Bring the liquid to a gentle simmer, then reduce the heat to low.
About 2 min
7
Arrange the green beans and artichoke hearts on top of the rice. Do not stir.
About 2 min
8
Cover the pan with a lid or aluminum foil and cook for 15-20 minutes, or until most of the liquid has been absorbed and the rice is tender.
About 20 min
Cook’s note: Listen for a crackling sound at the end, which indicates the 'socarrat' is forming.
9
Sprinkle the frozen peas over the paella. Re-cover and cook for another 5 minutes, or until the peas are heated through.
About 5 min
10
Remove the pan from the heat and let it rest, covered, for 10 minutes.
About 10 min
Cook’s note: Resting allows the rice to finish cooking and absorb any remaining liquid, creating a better texture.
11
Garnish with lemon wedges and fresh parsley before serving.

Per serving

Nutrition

70%Score

Calories: 523.9kcal
Protein: 13g
Carbs: 101.1g
Fat: 8.6g
Fibre: 7.8g
Sugar: 13.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover paella in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan with a splash of vegetable broth or in the microwave.