Vegan Spanish Paella
Few dishes command a table quite like a pan of paella, and this plant-based version delivers every bit of the drama. Saffron-steeped broth gives the rice its signature golden hue, while a slow-cooked sofrito of crushed tomatoes, smoked paprika, and sweet paprika builds a deep, savory backbone that tastes anything but simple. Green beans, artichoke hearts, and peas bring color and texture, making this a genuinely satisfying one-pan meal for four without a single animal product in sight. The real magic happens at the end, when you crank the heat and listen for that faint crackling sound — the socarrat, a toasted rice crust on the bottom of the pan, is the mark of a paella done right. A squeeze of lemon and a scatter of fresh parsley finish it off with brightness, cutting right through the richness of the sofrito. Traditional paella often leans on seafood or chorizo for its depth of flavor, but the combination of saffron, two paprikas, and white wine proves you don't need either to get there. Serve it straight from the pan and let everyone dig in.
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Learn more →Ingredients
4 servings
For the saffron broth
- 3 cups vegetable broth
- ¼ tsp saffron threads
For the paella
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 ½ tsp smoked paprika
- ½ tsp sweet paprika
- 1 ½ cups bomba rice or short-grain rice
- ½ cup dry white wine
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) artichoke hearts, drained and quartered
- ½ cup frozen peas
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
Combine the vegetable broth and saffron threads in a small saucepan over medium heat until the broth is steaming and the saffron has turned the liquid a deep golden-yellow, about 5 minutes. Reduce heat to the lowest setting to keep warm.
- 2
Heat the olive oil in a 12-inch paella pan or wide shallow skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7 minutes.
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