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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
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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.

    Recipe

    Print Recipe Pin Recipe Rate this Recipe
    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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    Comments

      5 from 166 votes (105 ratings without comment)

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      Recipe Rating




    1. Sarah

      May 22, 2020 at 8:26 pm

      5 stars
      This is a GREAT paella recipe. It's as authentic as vegan paella can be and absolutely delicious. I've made paella before, but I had the best results ever with this. Thank you!.

      Reply
      • Melissa Huggins

        June 02, 2020 at 6:01 pm

        This is such a nice compliment. I'm so happy you liked it. Thank you 🙂

        Reply
    2. Kim

      May 16, 2020 at 10:59 am

      5 stars
      Hi there,
      Ok, so I have tested this , along with various other piella. Recipies on line,all this whilst in lockdown .And I think this recipie is delicious.👍👍♥️
      Well done, to the recipie master who created this dish.I live with 4 vegaterians,as were I eat fish only .
      So I dished out for all ,and added uncooked kin prawns to slowly cook ,with I had remaining ..
      We so enjoyed this recipie .. thankyou so much for sharing x

      Reply
      • Melissa Huggins

        June 09, 2020 at 3:52 pm

        This is such a nice compliment! I'm happy everyone loved it. Thank you for giving it a try and sharing your feedback.

        Reply
    3. Nora

      April 26, 2020 at 4:49 pm

      5 stars
      I made this tonight and it was outstanding! Someone had given me some fancy paella rice for Christmas so I googled and found your recipe. I added the zest of two lemons with the tomatoes (idea from another recipe I read, and because I love the flavor of lemon), and added a drained can of Goya chickpeas at the broth-adding stage, for protein. Other than that I followed the recipe exactly. It was super yummy — silken and flavorful and perfect! Thank you!!

      Reply
      • Melissa Huggins

        June 09, 2020 at 2:36 pm

        It sounds wonderful with the lemon zest and chickpeas. Thank you for making it and sharing your feedback. 🙂

        Reply
    4. Karissa

      April 05, 2020 at 4:00 pm

      Hi Can I make this with Sofrito?Instead of the tomatoes can I replace with canned sofrito? I’m looking for lots of flavor!

      Reply
      • Melissa Huggins

        April 05, 2020 at 4:11 pm

        Absolutely! It'll be delicious! 🙂

        Reply
    5. NCE

      January 15, 2020 at 6:17 am

      5 stars
      Yum! I added some seitan for a “chicken” addition. Very good. Easy to make and very flavorful.

      Reply
      • Melissa Huggins

        January 16, 2020 at 10:35 am

        I'm so glad you liked it! Sounds SO good with the seitan. Thank you for giving it a try 🙂

        Reply
    6. BRaq

      January 13, 2020 at 12:48 am

      Instead of 1 1/2 Cups of Arborio I used 1 Cup Arborio and 1/2 Cup of Quinoa, will that work? Also I only have non-stick pans at home. Is there a significant difference if I use a non stick pan? Thank you

      Reply
      • Melissa Huggins

        January 16, 2020 at 10:58 am

        I haven't tried it with quinoa, so I'm not sure of the result. Mixing them together might cause one to be over/underdone. Maybe use just quinoa? You can use non-stick, but you won't get the crispy bottom. It'll still be delicious though. Thanks for stopping by 🙂

        Reply
        • BRaq

          January 19, 2020 at 10:38 am

          Amazingly it worked, using 1 Cup of Arborio and 1/2 a cup of Quinoa. I did, however, bake it in the oven for another 30 mins checking it every 10 mins. I guess using Quinoa didn’t really soak up much of the broth and made it a little too wet but after baking it for 30mins and letting it sit and cool. It turned out perfect to my liking. Thank you for the feed back. I really appreciate it.

      • Melissa Huggins

        March 03, 2020 at 10:59 am

        I'm so glad it worked out for you! Thank you for coming back and sharing your experience! 🙂

        Reply
    7. Andy

      June 18, 2019 at 11:47 am

      We've tried this today and it was AMAZING. We had some vegan prawns (from an Asian supermarket) which we used too, otherwise we completely used your recipe. Loved it. All your recipes are so great, we have already tried a few and they have all been great so far!

      Reply
      • Melissa Huggins

        June 18, 2019 at 2:41 pm

        This is such a nice compliment! Thank you for giving the paella a try and sharing your feedback 🙂

        Reply
    8. Poppy

      June 17, 2019 at 2:56 pm

      5 stars
      Sooo good thank you so much for posting! I subbed half a tin of tinned tomatoes and I added tinned green beans to up the vegetable content!

      Reply
      • Melissa Huggins

        June 17, 2019 at 5:24 pm

        Thank you for giving it a try! It sounds perfect with the green beans! 🙂

        Reply
    9. Tiffany

      June 12, 2019 at 3:33 pm

      Can i ise brown rice?

      Reply
      • Melissa Huggins

        June 12, 2019 at 5:05 pm

        I haven't tried it with brown rice, but I have seen paella recipes that use it. The liquid may need to be adjusted to cook the rice properly. I have tried it with arborio rice and it worked really well. Do you have that?

        Reply
        • Karen

          November 08, 2019 at 4:51 pm

          Hey there. I just tried with brown rice and it took about 40 mins to cook. Very delicious!

        • Melissa Huggins

          November 08, 2019 at 5:28 pm

          Hi Karen, I'm so glad it worked out with the brown rice! Thank you for sharing! 🙂

    10. Tanya

      May 28, 2019 at 3:22 pm

      The only pans I have that is not non stick is my cast iron skillet can I use that to make this?

      Reply
      • Melissa Huggins

        May 28, 2019 at 3:33 pm

        Hi Tanya, yes, you can use a cast iron skillet. Just make sure it's well seasoned. Thanks for stopping by 🙂

        Reply
    11. Graciela Torres

      March 27, 2019 at 10:39 am

      5 stars
      I cant wait to try this. It looks so authentic and delicious!

      Reply
    12. Sharon

      August 14, 2018 at 1:06 pm

      5 stars
      Great recipe! I didn't have any saffron, used frozen artichoke hearts instead of canned and added some string beans, and it turned out wonderfully! I got a lot of compliments! Only thing is, this dish does need an extra-large saucepan, it didn't really fit in a regular one. Thanks for veganizing Paella for me!

      Reply
      • Melissa Huggins

        August 22, 2018 at 1:00 pm

        Hi Sharon, I'm so glad it worked out for you. Thank you for making it and sharing your feedback! It sounds perfect with the string beans!! 🙂

        Reply
    13. Denise Scena-Mayes

      June 13, 2018 at 10:29 am

      I have made this several times....delicious. It's what's for dinner tonight.

      Reply
      • Melissa Huggins

        June 13, 2018 at 2:04 pm

        Thank you, Denise! I'm so happy that you liked it. Have a lovely week 🙂

        Reply
    14. Darryle

      June 05, 2018 at 5:49 pm

      5 stars
      I made this dish when my mother-in-law was in town visiting and it was a hit with everyone. Delicious! I've made a few of your recipes so far and they are all excellent, thank you!

      Reply
      • Melissa Huggins

        June 13, 2018 at 2:03 pm

        Hi Darryle, this is so wonderful to hear! Thank you for making it and sharing your feedback 🙂

        Reply
    15. Erin Woodward

      February 24, 2018 at 6:20 pm

      5 stars
      This was outstanding!!! And the best part is I have leftovers so I can enjoy it again! Thanks for a great recipe : )

      Reply
      • Melissa Huggins

        February 24, 2018 at 7:51 pm

        Thank you, Erin! I'm so happy you liked it! We had paella last night and the leftovers for lunch today. 🙂

        Reply
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