How to Make Colorful Vegan Paella with Garden Vegetables

Simple Summary

This vibrant vegan paella bursts with colorful vegetables and aromatic saffron rice, offering a plant-based twist on the classic Spanish dish that's both healthy and satisfying.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 cups short-grain rice (preferably bomba or arborio)
• 4 cups vegetable broth
• 1/2 tsp saffron threads
• 3 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup artichoke hearts, quartered
• 1 cup cherry tomatoes, halved
• 1 cup frozen peas
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 lemon, cut into wedges
• 1/4 cup fresh parsley, chopped

Instructions

1. In a small bowl, steep saffron threads in 1/4 cup of hot water for 10 minutes.

2. Heat olive oil in a large paella pan or wide, shallow skillet over medium heat.

3. Add diced onion and cook for 5 minutes until softened.

4. Stir in minced garlic and cook for another minute until fragrant.

5. Add sliced bell peppers and cook for 5 minutes until they start to soften.

6. Stir in artichoke hearts, cherry tomatoes, and chickpeas.

7. Add rice to the pan and stir to coat with oil and vegetables.

8. Pour in the vegetable broth and saffron water. Add smoked paprika, thyme, rosemary, salt, and pepper. Stir to combine.

9. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes without stirring.

10. Sprinkle frozen peas over the top of the rice. Continue cooking for another 5-10 minutes until the rice is tender and the liquid is absorbed.

11. Remove from heat and let stand for 5 minutes.

12. Garnish with lemon wedges and chopped parsley before serving.

Chef's Notes

• For the best flavor, use a good quality saffron. A little goes a long way!
• If you can't find artichoke hearts, substitute with grilled zucchini or eggplant.
• To achieve the coveted crispy bottom (socarrat), increase heat to medium-high for the last 1-2 minutes of cooking, listening for a slight crackling sound.
• Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water.

Nutritional Info

Per serving: Approximately 380 calories. This dish is high in fiber from the vegetables and chickpeas, rich in vitamins A and C from the bell peppers and tomatoes, and provides a good source of plant-based protein. The olive oil offers heart-healthy monounsaturated fats.

Serving Suggestions

Serve this vegan paella as the centerpiece of your meal, accompanied by a crisp green salad dressed with a simple vinaigrette. For a true Spanish experience, pair it with a chilled glass of sangria or alcohol-free sparkling water infused with citrus slices. Present the paella in the cooking pan at the center of the table for a rustic, family-style meal. Garnish with extra lemon wedges and sprinkle with chopped parsley for a pop of color just before serving.