Vegan Paella de Verduras
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover paella in an airtight container in the refrigerator.
Reheat gently in a pan with a splash of vegetable broth or in the microwave.
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