This vegan paella is amazing! It’s bursting with flavor, fresh veggies and spices and so delicious that no one will miss the seafood!
A friend of ours who has spent a LOT of time in Spain tasted this vegan paella and said yep, this is really good paella and the flavors are spot on. She said you would barely even notice there’s no seafood in it. So that’s a win!
To me this is just a really tasty dish that is also surprisingly easy. So bring it on.
And if you love super tasty rice dishes, check out our vegan fried rice too. And for more vegan seafood-y recipes try our vegan shrimp and vegan scallops.
How To Make Vegan Paella
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Start off by heating some vegetable stock in a saucepan. While it’s heating break up saffron threads by crumbling it into the stock with your fingers.
- When the stock begins to simmer let it simmer for one minute and then turn the heat way down and just keep it warm while you continue with the rest of the recipe.
- Add olive oil to a paella pan along with chopped onion and red bell pepper. Sauté until softened.
- Add sliced portobello mushrooms and sliced marinated artichokes and sauté until softened.
- Then add chopped tomato, capers, crushed garlic, smoked paprika, sweet paprika, dried thyme and cayenne pepper and sauté for a couple of minutes.
- Now add Spanish paella rice and a little more olive oil to the pan. Stir to mix everything together so that the rice is well coated. Cook for 1 minute to lightly toast the rice, stirring it occasionally to spread the rice evenly across the pan.
- Add in the prepared vegetable stock with saffron threads and add some salt and pepper. Don’t stir now as this will make the rice release starch and become creamy and we don’t want that in a paella.
- Bring the pan to a simmer and let it simmer for two minutes. Then turn down the heat to a mild simmer for around 20 minute until the rice is cooked. You will see the stock reducing in the pan. Keep an eye on the rice as the stock reduces.
- When the stock has cooked off use a spoon to gently check to see that there is no liquid at the bottom of the pan. The rice should be soft but firm. There may be rice at the edges of the pan that is a little undercooked but this is okay.
- Remove the pan from the heat. Add thawed frozen peas to the top of the rice, don’t mix them in.
- Cover the pan with foil and let the paella rest for 10 minutes.
- Remove the foil and top with fresh chopped parsley and lemon wedges and serve!
Recipe Q&A
What kind of rice is best for paella? The best kind of rice for paella is a Spanish rice called Bomba Rice. It can also sometimes be called Calasparra Rice (so named because of the region of Spain that it is grown). You can purchase bomba rice on Amazon.
If you can’t get bomba rice then you can use risotto rice (arborio rice) in a pinch as it’s the next best thing as a substitute.
Do you have to have a paella pan to make vegan paella? A paella pan is handy to have if you think you’ll be making paella often, but you can also just use a large skillet/frying pan.
The trick to it is making sure that your pan is large and wide enough so that the rice can spread out evenly and it all cooks evenly. Our paella pan is 12-inches wide so if you’re using a regular skillet/frying pan just make sure that it is a similar width.
Chef’s Tips
Vegetable stock with saffron threads. Your paella cooks in vegetable stock with saffron threads and this is where it gets a lot of flavor. Vegetable stock and vegetable broth are interchangeable. The saffron threads also give your paella that gorgeous yellow color! We were able to find our saffron threads easily but if you have any trouble, you can also get saffron threads on Amazon. If you really can’t get it, you can substitute turmeric but it won’t have the same flavor.
Don’t stir your paella. This is really one of the most crucial tips. Paella is very unlike risotto in that you don’t want it to be creamy. Once the vegetable stock goes in you must not stir it at all. You want the paella to develop a bit of a crust on the bottom, this is called the soccarat and it’s really delicious.
Storing and Freezing
Store your leftover paella in the fridge where it stays good for 4-5 days.
You can freeze it but it is possible that the rice could get a little mushy once thawed after freezing. However, it’s not a big problem so if you do want to freeze it you can do so.
More Delicious Vegan Dinner Recipes
- Vegan Fried Rice
- Vegan Mushroom Risotto
- Vegan Stuffed Peppers
- Vegan Minestrone Soup
- Vegan Buddha Bowls
- Vegan Jambalaya
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Paella
Ingredients
- 4 cups Vegetable Stock (960ml)
- 1 teaspoon Saffron Threads Crumbled
- 3 Tablespoons Olive Oil Divided
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 Medium Red Bell Pepper Chopped
- 2 Large Portobello Mushrooms Sliced
- ⅔ cup Marinated Artichoke Hearts (165g) Quartered
- 1 Large Tomato Diced
- 2 Tablespoons Capers
- 2 Tablespoons Crushed Garlic
- 1 teaspoon Smoked Paprika
- 1 teaspoon Sweet Paprika
- 1 teaspoon Dried Thyme
- ½ teaspoon Cayenne Pepper
- 1 ½ cups Spanish Bomba Rice (300g) Uncooked
- 1 teaspoon Sea Salt
- ½ teaspoon Ground Black Pepper
- 1 cup Frozen Peas (134g) Thawed
For Serving:
- Lemon Wedges
- Chopped Parsley
Instructions
- Add the vegetable stock to a saucepan and heat. While it’s heating break up the saffron threads by crumbling it into the stock with your fingers. When the stock begins to simmer let it simmer for one minute and then turn the heat way down and just keep it warm while you continue with the recipe.
- Add 2 Tablespoons of olive oil to a paella pan* along with the chopped onion and red bell pepper. Sauté until softened.
- Add in the sliced portobello mushrooms and marinated artichokes and sauté until softened.
- Add in the tomato, capers, crushed garlic, smoked paprika, sweet paprika, dried thyme and cayenne pepper and sauté for a couple of minutes.
- Add the Spanish rice and the remaining tablespoon of olive oil to the pan. Stir to mix everything together so that the rice is well coated. Cook for 1 minute to lightly toast the rice, stirring it occasionally to spread the rice evenly across the pan.
- Add in the prepared vegetable stock with saffron threads and the salt and pepper. Don’t stir it now.
- Bring the pan to a simmer and let it simmer for two minutes.
- Now turn down the heat to a mild simmer for around 20 minutes until the rice is cooked. You will see the stock reducing in the pan. Keep an eye on the rice as the stock reduces.
- When the stock has cooked off use a spoon to gently check to see that there is no liquid at the bottom of the pan. The rice should be soft but firm. Remove the pan from the heat.
- Add the thawed frozen peas to the top of the rice, don’t mix them in.
- Cover the pan with foil and let the paella rest for 10 minutes.
- Remove the foil and top with fresh chopped parsley and lemon wedges and serve!
Notes
- If you don’t have a paella pan then you can use a regular skillet or frying pan, just make sure that it is wide enough so that the paella rice can cook evenly. Our paella pan is 12-inches round.
- Keep leftover paella covered in the fridge where it will stay good for 4-5 days.
Joanne says
This is lovely, thank you! It’s become a regular part of our meal rota. Last time I made it I found I’d forgotten to buy any mushrooms. I soaked some dried shiitake and sliced those in place of the portobellos – certainly did no harm, even more delicious if anything!
For Tina looking to replace the artichokes – maybe hearts of palm if you like those? You could even end up with them looking like squid rings if you poke the centres out!
Alison Andrews says
Awesome, thanks so much for sharing Joanne!
Sara W. says
Thank you for this great recipe! This was our first time making paella and your instructions were so easy to follow. It turned out delicious!
Alison Andrews says
Awesome! Thanks so much Sara!
Diane says
I could not find Bomba rice. I did find Arroz “Calasparra” rice. Will it work, and do I need to make
any adjustments to the recipe?
Alison Andrews says
Yes bomba rice is also called Calasparra rice so this will work perfectly.
Chloe says
I can always count on your recipes; this one no less. Thanks Alison! You’re an integral part of my household!
Alison Andrews says
Thanks so much Chloe! That is the best compliment! 🙂
Suni T says
Super easy to make and tastes absolutely amazing! I also added some asparagus and aubergines! The capers add a wonderful kick! This is my go-to paella recipe! I use Italian risotto rice which does the trick!
Alison Andrews says
Awesome Suni! Thanks so much for the wonderful review.
Jess says
I have made this recipe about 5 or 6 times now and never deviate apart from using edamame beans instead of peas. It is by far the most fabulous vegan recipe I have found and we cook it whenever we want to celebrate! It is ABSOLUTELY delicious!
Alison Andrews says
So happy to hear that Jess! Thanks a million!
Tara says
This recipe is one of our favorites! We make it almost every week now! So yummy!!
Alison Andrews says
Awesome! Thanks so much Tara!
Alexa says
Do I need to wash the rice?
Alison Andrews says
No. 🙂
Thelma says
Made this recipe a few times now using risotto rice and it is delicious but finally find Spanish rice and this took it to a whole new level … perfect !!!
Alison Andrews says
Yay! Yes, the Spanish rice is really amazing! Thanks for sharing!
Darien says
This recipe is DELICIOUS! Let me tell you. I’ve made a few times and ugh it’s just so good! If you’re thinking about making it, MAKE IT!
Alison Andrews says
Thanks Darien!
Serena says
Made it yesterday and its tasted great!!!!!
Alison Andrews says
Awesome! Thanks Serena!
Tracey says
Another fabulous and delicious recipe. Was a real winner.
Alison Andrews says
Yay! Thank you so much!
Vanessa Cassani says
Yum, yum, yum! This recipe looks absolutely great. I can’t wait to give this a try. My family will love this combination. 🙂
Alison Andrews says
Awesome! Hope you enjoy it! 🙂
Eddiie van Tonder says
Made this last night. It was really easy and so good. Thanks.
I’ve never used Saffron before but how important is it or is there a cheaper alternative?
Alison Andrews says
So glad you enjoyed it! You can use turmeric in place of saffron, you get the same color benefit but it doesn’t have the same flavor. So you can substitute it, but just know that it won’t be quite the same. 🙂
TIna says
I know that this is delicious because of the ingredients. I cannot wait to make it and to report back. One question, I don’t like artichokes, any suggestions on a replacement? Maybe I can double the mushrooms? Thanks for another amazing recipe.
Alison Andrews says
Hi Tina! Yes I’m sure it would work great with extra sliced portobello mushrooms! Hope you love the recipe! 🙂