When we first moved to Arizona we experienced our first authentic paella at a Spanish restaurant in Scottsdale and we fell in love! It was hearty, aromatic and full of addictive flavors.
It's a family-style meal that's served in a paella pan right on your table. You don't even need plates, you just dig right in!The ambiance of the restaurant is spot on with its rustic appeal and live Spanish music. We always have a great time when we go.
It's an hour drive so we don't get there as often as we'd like. So, I decided to make my own vegan paella at home. I asked the owner for some tips and his biggest piece of advice was to
Vegan Vegetable Paella
The best rice to use is Bomba Rice because it has the ability to absorb twice the amount of liquid than regular rice without getting mushy. This short-grain Spanish rice will also absorb all the flavors of your broth, seasonings, and oil too. Another popular rice for paella is Calasparra Rice and would be my second choice for making authentic paella.
I buy paella rice online because it's not readily available in many mainstream stores. You might find it in specialty or ethnic shops though.
However, if you can't find them, the next best replacement is Arborio Ricewhich is commonly used for Risotto. It gets super creamy when liquid is stirred in slowly. Paella is not meant to be creamy, so you definitely don't want to stir the arborio or you'll end up with risotto. In fact, you shouldn't stir paella at all once the broth has entered the pan.
Vegan Chorizo And Vegetable Paella
Saffron Threads give paella its distinct golden color and flavor which is somewhat earthy and floral. It's very subtle but really finishes the dish. It can be a little costly, so if it's not in your budget you can replace it with turmeric. It will have a different flavor, but will still be subtle and make the rice golden.
I use a Paella Pan which is ideal but it's not 100% necessary. If you don't have a paella pan, I would recommend a large 12-14 stainless steel pan. Don't use one with a non-stick coating though.
A paella pan is a wide, shallow and thin metal pan with sloped sides. Its flat and wide bottom is designed to maximize the amount of rice touching it which helps create a delicious, toasty crust at the bottom. The sloped and shallow sides help the rice cook evenly too.
Loaded Vegan Paella {easy To Make + Healthy}
Paella is traditionally cooked over a fire and the pans were designed for that, so they work best on gas tops, grills or fire pits. However, I've made it on an electric stove with nice results. I had to rotate the pan more, but the rice still cooked nicely.
This is the crispy golden crust that forms on the bottom of the pan. It infuses the paella with a deep smoky and slightly nutty flavor. It's glorious!
Once the broth starts cooking off, that's when thesocarrat magic starts to happen. You'll hear a subtle snap, crackle and popping sound. Plus, you'll smell a toasty aroma that's just heavenly.
Vegan Paella Recipe • Veggie Society
You don't want to stir the paella because it will disrupt this process, so you'll need to watch, listen and smell careful because the bottom can burn easily. Sometimes you might not get thesocarratto form and that's ok. It all depends on the pan, fat content, heat source and experience. The more you cook paella, the better you'll get at reading the signs.
I've had times where I left it too long and it burned, so it's better to have no socarrat than burnt socarrat. Your paella will still be delicious without it.
If you'd like to read more about making paella, you may like this article at The Spruce Eats. Lots of great tips!
Vegan Paella (quick + Easy Spanish Recipe)
Before you start, add the vegetable broth and saffron threads to a medium pot. Bring to a simmer over medium-high heat for 1 minute, then lower the heat just to keep it warm.
If you make this Vegan Paella, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagramand share your creation with me. Just tag me@and hashtag#so I don’t miss it.
* Sometimes you might not get thesocarratto form and that's ok. It all depends on the pan, fat content, heat source and experience. The more you cook paella, the better you'll get at reading the signs. I've had times where I left it too long and it burned. That is never fun, so it's better to have nosocarrat than burntsocarrat. Your paella will still be delicious without it.
Vegan Paella Made With Banana Blossom
*Saffron gives the paella its distinct flavor which is somewhat earthy and floral. It's very subtlebutreally finishes the dish. It also turns the rice to a beautiful golden color.It's a little costly, so if it's not in your budget you can replace it with turmeric. It will have a different flavor, but will still be subtle and make the rice golden.
Calories: 366 kcal | Carbohydrates: 59 g | Protein: 9 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 528 mg | Potassium: 450 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 1530 IU | Vitamin C: 47.3 mg | Calcium: 27 mg | Iron: 3.8 mg
I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...Full of color and simple flavors, this Spanish inspired Vegan Paella is loaded with veggies and an eye-catching centerpiece for the table! No need to have a paella pan, you can use a large pot or dutch oven too.
Vegan Mushroom Paella
Vegetable paella has been a part of our Christmas dinner for the last few years, and I thought it was time to share the recipe!
This amazing vegetable filled vegan paella is loaded with tender vegetables, Spanish rice and spices and is perfect for large and small gatherings!
My hope is to ensure that no matter what the situation you can make this vegan paella with ease. It’s very flexible and a great meal to have on the rotation!
The Ultimate Vegan Seafood Paella (gf & The Authentic Way)
In this recipe, a mix of vegetables are sauteed then simmered with Spanish rice and spices in broth until the rice is just tender, creating an easy vegan paella that everyone will love.
The Vegetables. This recipe calls for bell peppers, artichokes, green beans, peas and tomatoes for a colorful and easily accessible mix of veggies. You can also easily change-up some of the vegetables using asparagus, olives, capers, ets. You could even add chickpeas or sliced vegan sausage for variation.
The Rice. Paella rice should cook up al dente, not mushy. For traditional paella use a short to medium grain, round rice such as Valencia or arborio.
Spring Vegetable Vegan Paella
Saffron is what will give the rice its golden hue and unique aroma. I purchase my saffron from Trader Joe’s for a very reasonable price at $5.99 for a 0.02 ounce jar. It works well, but if you can’t find saffron for a reasonable price I suggest using turmeric in its place. Turmeric is traditionally known as ‘Indian Saffron’ and will lend a subtle peppery, warm flavor and yellow hue. It’s a great substitute for saffron when making paella.
Traditionally paella consists of a thin layer of rice with ingredients of choice over top. A paella pan has a large, round surface area and shallow slanted sides which allows the rice to spread out. After searching a few options I decided on this carbon steel paella pan from Lodge on Amazon. Carbon steel heats up quickly and cools down fast. It’s a pretty large pan with a 15 inch diameter and worked great on the burner with a little rotation.
No, if you don’t have a paella pan you can still make a delicious paella using a large skillet, dutch oven, or pot with a diameter of at least 12 inches would be ideal. That is how my mom makes it and its excellent none the less!
Veggie Paella Recipe
Here’s a look at the steps with photos to use as reference. (Note – The full printable recipe is at the bottom of this post)
If you end up with leftover paella, there’s no reason to waste it by throwing it away. Instead, store it in the refrigerator or freezer for later, it reheats well too.
You can eat your vegetable paella straight from the pan, as is typical, or serve alongside some leafy greens with a big squeeze of lemon over top. Here are a few more of my favorite options:
Beyond Sausage Vegan Paella
If you try this vegetable paella recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Full of color and simple flavors, this vegan Spanish paella recipe is loaded with veggies and makes an eye catching centerpiece for the table! No need to have a paella pan, you can use a large pot or dutch oven.
Steep saffron: In a small
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