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This Vegan Paella will bring everyone to the table with its distinctive golden color, smoky flavor, caramelized crust, and mouth-watering aroma!
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 NEVER STIR THE PAELLA!
WHAT KIND OF RICE DO I NEED FOR VEGAN 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 Rice which 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.
WHAT GIVES PAELLA ITS GOLDEN COLOR?
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.
DO I NEED A PAELLA PAN TO MAKE THIS VEGAN PAELLA?
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.
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.
WHAT IS SOCARRAT?
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 the socarrat 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.
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 the socarrat to 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!
HOW TO MAKE VEGAN PAELLA
(full ingredient amounts in recipe card below)
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.
- Sauté onions and peppers until softened
- Add garlic and sauté until golden
- Now add tomatoes and spices. Sauté until tomatoes soften.
- Add rice and lightly toast for 1-2 minutes.
- When the rice is toasted, slowly add broth and bring to a heavy simmer for a minute (don't stir!). Turn heat down to a mild simmer for 15-20 minutes until rice is al dente.
- Once the broth is nearly cooked off, you'll need to pay attention to the socarrat forming on the bottom of the pan. You'll hear a snap, crackle, and pop, along with smelling a nutty aroma. Stick a fork straight to the bottom to test if it's sticking to the bottom. If you notice a burning smell, remove from heat.
- Remove pan from heat and add peas to the top. Cover with foil and let the paella rest for 5-8 minutes (not pictured).
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I’d love to hear from you
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 Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Spanish Vegan Paella
Ingredients
- 3 tablespoons olive oil , divided
- 4 cups vegetable broth , low sodium
- 1 teaspoon saffron threads
- 1 medium onion , diced
- 1 red bell pepper , cut into strips
- 5 cloves garlic , chopped, minced or crushed
- 1 large tomato , diced (sub ½ cup canned)
- 1 ½ cups Bomba Rice (sub arborio rice)
- 1 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- 1 teaspoon sea salt , more to taste
- Fresh cracked pepper , to taste
- 2 sprigs fresh thyme (sub 1 teaspoon dried)
- ¾ cup frozen peas , thawed
Garnish (Optional)
- Lemon wedges
- Fresh-cut parsley
Instructions
- Add vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and add it to the broth. When it begins to simmer, give it 1 minute, and then lower the heat just to keep it warm.
- Heat 2 tablespoons of oil in a 12-inch Paella Pan (or something similarly sized) over medium heat. Once heated, and the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes.
- Add the garlic and sauté for 1 minute.
- Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes. (if using dried thyme, add it with this step)
- Add the rice and remaining 1 tablespoon of oil to the pan. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavors. Move around occasionally to prevent sticking.
- Add the fresh thyme and slowly pour in broth. Add salt and pepper. Do not stir after this point or it will release starches and cause creamier rice. Turn the heat to medium-high and bring the broth to a heavy simmer for 1-2 minutes.
- Now turn the heat down (between medium-low and medium heat) to a mild simmer. You want to see movement in the pan while the broth is cooking down (don't boil though). Simmer for 15-20 minutes until rice is al dente. Rotate the pan on the burner 1-2 times during cooking for even heat distribution.
- Once the broth is nearly cooked off, you will need to pay close attention to the socarrat forming on the bottom of the pan (the golden rice crust). You will start to hear a snap, crackle, and pop, along with smelling a nutty aroma. This should take 1-2 minutes to form. Stick a fork or spoon straight to the bottom to test if it's forming. (If it smells like it's burning, remove from heat immediately) (*see note).
- Remove the pan from the heat. Add the peas to the top of the rice (don't mix in). Cover the pan with foil and let the paella rest for 5-8 minutes. Top with fresh-cut parsley, cracked pepper and side with lemon wedges to serve. Enjoy!
Notes
Nutrition
Cheryl
Cool this all the time but add loads of veg! Great recipe!
Melissa Huggins
Thank you Cheryl. 🙂
Margot E Goldberg
Great recipe! Third or fourth time making it! We are vegan and always add other frozen veggies and some spicy beyond sausage with spicy aioli on the side. One of my favorite meals and so much fun to cook! Thanks for the recipe!!!
Melissa Huggins
You are welcome Margot! Those additions do sound yummy...:)
Kate
I’m just back from Madrid where I ate vegetable paella more than once, so decided to try this at home. This recipe is delicious and straightforward. Thank you.
Melissa Huggins
Thank for the feedback Kate! Glad you liked the recipe. 🙂
Beverly Bruce
I made this dish for dinner because it looked easy and I had most of the right ingredients including some saffron. But I didn't have the Bomba or Arborio rice, so I used what I had...Basmati. I'm sure it would have come out far better with the right rice, but it was still a very delicious meal. I had to cook and steam it longer to soften the Basmati though. I'll definitely pick-up some Bomba rice for next time 🙂
Melissa Huggins
Hi Beverly! Thank you for still giving the recipe a go and I am glad you made it work with what you have. 🙂
Joyce
Great recipe! I had to use a bit more liquid and it took longer, but maybe just my stove❤️
Melissa Huggins
I am so happy you loved it. Thank you for giving it a try 🙂
Susan Harrison
Absolutely love this recipe - so many layers and depth - delicious
Melissa Huggins
Exactly what I was aiming for Susan! Thanks for the great feedback. 🙂
Kasper
Your paella recipe was a masterpiece at my father's 86th birthday celebration. It was so delicious and authentic that it brought back the name of his favorite restaurant in Madrid, Las Cuevas de Luis Candelas. A memory from 60 years ago! Thanks for the great birthday gift for my dad!
Melissa Huggins
What a great comment, Kasper! I am so happy that this vegan recipe measured up to the classic and was approved by your father. Couldn't have asked for better feedback.
Louise
This was so so delicious!!!!
Can it be frozen at all?
Thanks for great recipe!
Melissa Huggins
Hi Lousie, I'm so glad you liked it. Thank you for giving it a try. Sure, you can freeze it in an airtight container for 2-3 months. 🙂
George
I'm no cook and this turned out amazing! Every bit as good as the one we had in Spain. Thank you!
Melissa Huggins
That is amazing George! I am glad you liked it. Thank you for giving it a try 🙂
Cathy
Fantastic! I added chickpeas too and it was delicious:-)
Melissa Huggins
Thanks for trying it, Cathy! Glad you enjoyed it. 🙂
Paul
So delicious and easy to prepare! My family went nuts for it.
Melissa Huggins
That is so good to hear, Paul! I hope you all have a great weekend. 🙂
Elaine
Would this be to bland without garlic? Having friends over with garlic allergies. Suggestions for a substitution. Thank you!
Melissa Huggins
Hi Elaine, I don't think it will be bland but will miss that unique depth that garlic adds. However, you can try to use minced shallots in their place. Also, this may sound odd, but I would try a 1/2-3/4 teaspoon of ground cumin to add an earthy undertone and maybe bump up the smoked paprika by a 1/2 teaspoon. You can also add flavor in other ways like stirring in 1-2 tablespoons of capers when the paella is cooked (will add a briny flavor). Sliced jarred artichoke hearts are nice too (add to the top when the peas go in). I hope this helps. Feel free to reach out with any more questions. Have fun at your dinner party! 🙂
Daniela
OMG I just made it and it turned out fantastic! Thanks so much. To add a bit of fishy taste, I sprinkled some toasted Nori seaweed just before serving. Divine!
Melissa Huggins
Hi Daniela, I am so pleased you liked it. 🙂 I love that you added toasted Nori seaweed to amp the flavor even more.
Noush
So easy and delicious! I can’t stop eating it!
I used bottled bell peppers as I couldn’t buy fresh ones and added mushrooms.
Thanks for your detailed instructions.
Melissa Huggins
You are welcome Noush, it really is a great dish. I am pleased that you liked my recipe. 🙂
Roxane
Thank you sharing this yummy recipe! When I make it for friends, they always ask for seconds and want to know the recipe.
Melissa Huggins
That is great Roxanne! 🙂 Thank you for making this recipe.
Deborah
I made in a cast iron 14" pan (from Chrissy Teigen's Cravings line) shaped like a steel paella pan and got the soccarat. I also used some mixed frozen pepper strips instead of just a red pepper. I used 2 cups of arborio rice instead of 1.5, and still only used 4 cups of veg. stock, there was plenty of room in the pan. From a different recipe, rather than leave the pan on the stove top, after adding the broth I put the pan into a pre-heated 450 oven for 20 minutes until the broth was absorbed, then back to the stove top for the bottom crust. Biggest oops was forgetting the thyme and I cut back on the salt but will add the full tsp next time! We sprinkled some cut scallions on top. We didn't have fresh lemon but I put in maybe 2 tbls of lemon juice with the broth. Will make again! Hopefully remembering the thyme. Realizing it isn't a real, authentic paella, while we were in Barcelona we actually ordered a vegetable paella for 2 at one of their top paella restaurants and it was similar!
Melissa Huggins
Hi Deborah, I am glad that you took this recipe and made it your own. I love how you made it work for you and shared your process with us. 🙂 Thank you for the review 🙂