Vegan Paella Recipe

Paella is one of the most well-known typical dishes from Spain. Originally from Valencia and nowadays with many different varieties and interpretations of the dish. Of course, we are only going to be looking at the most delicious variation – paella de verduras – vegetable paella. Generally speaking, paella de verduras doesn’t contain any dairy or eggs, making it a vegan dish, however when ordering it out, make sure you check with the restaurant first.

Today we’re going to share our very own vegan paella recipe which we’ve tried and tested various times during the quarantine! We hope this will keep you busy and inspire you to do some vegan cooking whilst stuck indoors.

Vegan Paella: Ingredients

Serves 6

• 1 red bell pepper
• 1 green bell pepper
• 10 artichoke hearts (tinned or fresh)
• 1 white onion
• 150g of green beans
• 1 tin of grated tomatoes (or 4 tomatoes grated)
• 1 spoonful of tomato puree
• 800g of paella rice (round rice)
• 2 spoonfuls of salt
• 2 spoonfuls of olive oil
• 1.5L of Vegetable stock (or use 2 stock cubes with boiling water)
• 2 spoonfuls of Paprika (sweet)
• 4 pinches of saffron

Vegan Paella: Preparation

1. Chop the onions green and red pepper and green beans into medium chunks.
2. Place all the chopped vegetables a large frying pan (the bigger the better so the layer of paella is as thin as possible) and fry with olive oil and salt for 10 minutes.
3. Add in the grated tomatoes and paprika and fry for a further few minutes until all is blended together.
4. Add in your vegetable stock and saffron and boil for a further 30 minutes to get the flavours mixing together.
5. Next add in the rice – we recommend first placing it into a bowl so it’s easier to pour into the pan and make sure you mix it into the stock evenly.
6. Leave to boil for a further 20/30 minutes stirring occasionally.
7. Taste the rice to check its cooked, if it needs more time leave for a few more minutes. Once done leave the pan on the heat for a further 5 minutes without stirring and then another 5 minutes off the heat and cover with another pan or tea-towel. This is to get that crunchy part on the bottom of the pan (the best bit!)

Et Viola! There you have your very own vegetable paella. We enjoyed ours with some homemade Sangria made from red wine, apples, oranges, Orange Fanta and a splash of rum! Have you ever made paella de verduras? Do you have a different variation of the recipe you’d like to share with us at Vegan Mallorca? Leave us a comment and we’d be happy to try it next time.