Vegan Paella

Ingredients

• 960 ml (4 cups)vegetable stock
• 1 teaspoon, crumbledsaffron threads
• 45 ml (3 tablespoons), dividedolive oil
• 1 medium, choppedonion (white, yellow or brown)
• 1 medium, choppedred pepper
• 2 large, slicedportobello mushrooms
• 165 g (2/3 cup), quarteredmarinated artichoke hearts
• 1 large, dicedtomato
• 2 tablespoonscapers
• 2 tablespoonscrushed garlic
• 1 teaspoonsmoked paprika
• 1 teaspoonsweet paprika
• 1 teaspoondried thyme
• 1/2 teaspooncayenne pepper
• 300 g (1 1/2 cups), uncookedSpanish Bomba rice
• 1 teaspoonsea salt
• 1/2 teaspoonground black pepper
• 134 g (1 cup), thawedfrozen peas
• To tastelemon wedges
• To tastefresh parsley, chopped

Instructions

1. 1

   Warm the stock

   Heat the vegetable stock in a saucepan. Crumble the saffron threads into it with your fingers. Once the stock simmers, leave it bubbling for 1 minute, then turn the heat very low to keep it warm.

2. 2

   Soften the vegetables

   Heat 30 ml (2 tablespoons) of the olive oil in a paella pan with the chopped onion and red pepper. Sauté until softened.

3. 3

   Add mushrooms

   Add the sliced portobello mushrooms and quartered artichoke hearts. Sauté until softened.

4. 4

   Cook the seasonings

   Add the diced tomato, capers, crushed garlic, smoked and sweet paprika, dried thyme and cayenne. Sauté for a couple of minutes.

5. 5

   Toast the rice

   Add the Bomba rice and the remaining 15 ml (1 tablespoon) of olive oil. Stir to coat the rice evenly, then cook for 1 minute, stirring occasionally to spread it across the pan.

6. 6

   Add the stock

   Pour in the warm saffron stock and add the salt and black pepper. Do not stir.

7. 7

   Bring to simmer

   Bring the pan to a simmer and cook for 2 minutes.

8. 8

   Cook the rice

   Lower the heat to a gentle simmer and cook for around 20 minutes, until the rice is cooked. Watch as the stock reduces.

9. 9

   Check the pan

   When the stock has cooked off, gently check with a spoon that no liquid remains at the bottom. The rice should be soft but still firm. Remove the pan from the heat.

10. 10

    Top with peas

    Scatter the thawed peas over the rice without mixing them in.

11. 11

    Rest the paella

    Cover the pan with foil and leave the paella to rest for 10 minutes.

12. 12

    Garnish and serve

    Remove the foil and finish with chopped fresh parsley and lemon wedges. Serve.

What is vegan paella?

Paella is a Spanish rice dish cooked in a wide pan, with the rice absorbing seasoned stock as it cooks. This plant-based version replaces seafood with mushrooms, artichokes and peas.

Bomba rice, saffron and paprika give this version its paella character, while the vegetables add varied texture and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 472 calories, 10g protein, 76g carbs, 15g fat.

Most of the carbohydrates come from the Bomba rice and peas; olive oil supplies most of the fat, while the mushrooms, peas and rice contribute some protein. Serve with a green salad or extra vegetables to balance the plate with more produce.

Why these ingredients work

Bomba rice: This short-grain Spanish rice is suited to absorbing stock while keeping its shape. Use it uncooked, as directed, so it can take up the saffron-infused liquid in the pan.

Mushrooms and artichokes: Portobellos bring a substantial bite, while marinated artichokes contribute a tangy note. Capers and tomato add further savoury and bright flavours.

Build the flavour first

Saffron stock: Crumbling the threads into warm stock helps distribute their flavour and colour through the rice. Keep the stock warm while preparing the vegetables.

Vegetable base: Soften the onion and pepper before adding mushrooms and artichokes. Briefly cooking the tomato, garlic, capers and spices lets them mingle before the rice goes in.

Keep the rice undisturbed

Even layer: Stir the rice with the vegetables and oil just long enough to coat it, then spread it across the pan. Once you add stock, leave it alone rather than stirring during cooking.

Gentle simmer: Keep the heat low enough for steady cooking as the stock reduces. Check near the end that no liquid remains underneath and that the grains are soft but still firm.

Allow time to rest

The rice cooks for around 20 minutes after its initial 2-minute simmer, but the exact time can depend on the pan and heat. Keep an eye on the liquid level as it reduces.

Resting: Add the peas on top, cover the pan with foil and leave it for 10 minutes off the heat. This finishes the dish gently without stirring the peas through.

Serve with lemon

Finish with chopped parsley and lemon wedges, letting everyone squeeze lemon over their portion to taste. Its freshness complements the saffron, paprika and marinated vegetables.

For a fuller meal, serve alongside a simple green salad or another vegetable dish. Bring the paella pan to the table if it is suitable for serving.

Recipe notes & tips

• Use a wide paella pan so the rice can spread in an even layer.
• Keep the saffron stock warm while you prepare the vegetables.
• After adding the stock, resist stirring so the rice cooks undisturbed.
• Use a gentle simmer and watch the liquid level as it reduces.
• Check for liquid at the bottom of the pan before taking it off the heat.
• Add the peas after cooking and let them warm during the covered rest.

Variations

• Add green beans: Include them with the red pepper so they soften in the pan.
• Use another mushroom: Swap in sliced chestnut mushrooms if portobellos are unavailable.
• Adjust the heat: Reduce or omit the cayenne for a milder paella.
• Add extra vegetables: Include chopped courgette with the onion and pepper.
• Finish with lemon: Serve extra wedges for a brighter, sharper finish.

Common mistakes to avoid

• Stirring after adding stock: Leave the rice undisturbed so it can cook evenly.
• Boiling too vigorously: Lower the heat to maintain a gentle simmer as the stock reduces.
• Adding cold stock: Keep it warm before pouring it into the pan.
• Skipping the liquid check: Gently check the bottom of the pan before removing it from the heat.
• Mixing in the peas: Scatter them on top and let them warm during the covered rest.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 2 days. Reheat until piping hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions