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    Home » All Recipes » Dinner

    Spanish Vegan Paella

    March 17, 2019 By Melissa Huggins / 171 Comments

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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! 

    overhead view of fully cooked vegan paella in a pan. Lemon wedges on top.

    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!

    Close up view of vegan paella in a pan on top of a striped napkin.

    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.

    overhead view of vegan paella in a pan with lemon wedges on top. Parsley on the table.

    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)

    four process photos of sautéing peppers, onions and garlic in a paella pan.

    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.

    four process photos of cooking down broth for vegan paella.

    • 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). 

    vegan paella on a black plate with a fork on the side.

    LOVE FOOD WITH LOTS OF FLAVOR? YOU MAY BE INTERESTED IN THESE MOUTH-WATERING RECIPES:

    • Vegan Pad Thai
    • Vegan Pineapple Fried Rice
    • Vegan Ajiaco (Colombian Potato Soup)

    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.

    Recipe

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    5 from 166 votes

    Spanish Vegan Paella

    This Vegan Paella will bring everyone to the table with its distinctive golden color, smoky flavor, caramelized crust, and mouth-watering aroma! 
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Dinner, Entree
    Cuisine: Gluten-Free, Spanish, Vegan
    Servings: 5 People
    Calories: 366kcal
    Author: Melissa Huggins

    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
    Prevent your screen from going dark

    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

    * 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. That is never fun, so it's better to have no socarrat than burnt socarrat. Your paella will still be delicious without it. 
    *Saffron gives the paella its distinct flavor which is somewhat earthy and floral. It's very subtle but really 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. 
    If you don't have a paella pan, I would recommend a large stainless steel pan (don't use non-stick).
    * Step-by-step photos above. 

    Nutrition

    Calories: 366kcal | Carbohydrates: 59g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 528mg | Potassium: 450mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1530IU | Vitamin C: 47.3mg | Calcium: 27mg | Iron: 3.8mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!


    Closeup photo of Vegetable Paella in a metal pan. Topped with peas, artichokes and red peppers.Fully cooked and prepared Vegetable Paella in a pan.

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    About Melissa

    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...

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      5 from 166 votes (105 ratings without comment)

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      Recipe Rating




    1. Mike G

      May 23, 2025 at 12:27 pm

      5 stars
      My fave recipe ever - so simple and perfect every time. Thanks so much for sharing x

      Reply
      • Melissa Huggins

        June 11, 2025 at 12:21 pm

        You're most welcome, Mike! I'm so happy you loved the paella. Thank you for sharing feedback. 🙂

        Reply
    2. Barbara

      January 14, 2025 at 10:49 am

      Hi Melissa-Is it okay to make this a few hours ahead and reheat when ready to serve?

      Reply
      • Melissa Huggins

        May 05, 2025 at 3:30 pm

        Hi Barbara, I'm sorry for the late reply. Somehow this ended up in spam. I haven't tried making this recipe ahead of time yet. There are various ways to do it online though, but I just don't know the outcome. I have eat leftovers many times and it's always delicious, though. Sorry I couldn't be more help. I'd love to hear how it turns out if you try it. 🙂

        Reply
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