Vegetable Paella

This dish was originally labourers’ food using rice and whatever vegetables were available in the nearby fields, cooked over an open fire. Since then, it’s evolved into a much more elaborate dish but you can adapt it as you like depending on your budget, favourite vegetables and the occasion. The version below is a fancy one – delicious and perfect for dinner parties, garden gatherings or just plain old indulgence!

Gluten free

Wheat free

Low fat, low sugar

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

40 min

Total time

Cuisine

Spanish

Meal

mains
lunches

Servings

Ingredients

1 onion, finely diced
120g/4.2 oz vegan chorizo, sliced (optional)
1 red pepper, finely sliced
5 medium tomatoes, roughly chopped
2 cloves garlic, crushed
½ tsp cayenne pepper
200g/7 oz paella rice
150ml/⅔ cup vegan dry white wine
Good pinch of saffron, soaked in tiny amount boiling water (ideally for 15-30 minutes)
2 bay leaves
200g/7 oz frozen peas or broad beans
1 tbsp capers, drained
10 artichoke pieces (from a jar), halved
1 handful of olives, halved
1 tbsp fresh parsley or thyme leaves, chopped
Salt and pepper, to taste

Instructions

In a paella pan, wok or wide frying pan, lightly fry the onion until slightly soft.
If using vegan chorizo, add this now and fry for a couple of minutes.
Add the red pepper and tomatoes and fry for a further 5 minutes, stirring frequently.
Stir through the garlic and fry for 2 more minutes.
Add the paprika and cayenne pepper and heat for 30 seconds before adding the paella rice.
Stir the rice through and fry for a minute before adding the liquid.
Add the white wine, bring to the boil and then reduce to a low simmer.
stir through the saffron, stock and bay leaves and continue to simmer for 10 minutes. Don’t stir whilst simmering.
After 10 minutes of simmering, add the frozen peas/broad beans but fold them in rather than stirring.
Simmer for another 10 minutes before adding the capers, artichokes, olives, seasoning and fresh herbs. Heat for 2 more minutes.
Serve immediately and enjoy with a glass of vegan wine.

Serving suggestions: caesar salad, fresh baguette, fried ripe plantain slices, garlic bread, garlicky green beans, leafy green salad, lightly fried asparagus, pan-fried broccoli, roasted red peppers, vegan frittata or farinata

Keywords

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Vegetable Paella

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

Donate

Related recipes

Onion Tarte Tatin

15-Minute Tofish With Tartar Sauce

Vegan ‘Steak’ & Ale Pie

Vegan ‘Baileys’ Irish Cream Liqueur

Chilli Non Carne

Chestnut, Mushroom & Red Wine Pithivier

Sign up to the Vegan Recipe Club newsletter