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    Home » All Recipes » Dinner

    Spanish Vegan Paella

    March 17, 2019 By Melissa Huggins / 140 Comments

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    This post contains affiliate links. Read my disclosure policy here.

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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.

    Table of Contents

    • WHAT KIND OF RICE DO I NEED FOR VEGAN PAELLA?
    • WHAT GIVES PAELLA ITS GOLDEN COLOR?
    • DO I NEED A PAELLA PAN TO MAKE THIS VEGAN PAELLA?
    • WHAT IS SOCARRAT?
    • HOW TO MAKE VEGAN PAELLA
    • Spanish Vegan 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.

    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:

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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

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    5 from 139 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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      Recipe Rating




    1. Andrew

      February 01, 2021 at 11:56 pm

      5 stars
      Thank you for this - inspired me to cook Paella again after quite a long period of time.
      Made one yesterday - very tasty. I particularly liked the mix of the two paprikas.
      Like Honore I also added a little white wine once rice added to the Sofrito, and mushrooms.
      One of the great things about Paella is it's flexibility!

      Reply
      • Support @ Vegan Huggs

        February 05, 2021 at 11:01 am

        Hi Andrew! We're so happy to hear that you loved the recipe, and totally agree, paella is very flexible! Thanks for giving it a try 🙂

        Reply
    2. Honore

      December 16, 2020 at 5:51 pm

      5 stars
      I just made this and it turned out DELICIOUS. I added about half a cup of white wine, and I soaked about a cup of dried mixed mushrooms in the 3 1/2 cups of boiling water. Then after about 10 min I added the broth concentrate. Amazing. Everybody loved it. I used arborio rice with some saffron. I followed all instructions until the 2 min boil was over, then covered the paellera tight with aluminum foil and put it in the oven for 20 min at 400 degrees, then let rest another 10 min. That's how my friends in Spain do it and it works out great. You get the crusty bottom but it doesn't burn.

      Reply
      • Support @ Vegan Huggs

        December 18, 2020 at 11:55 am

        Hi Honore! That's amazing, we are so happy to hear that you loved the recipe so much and that it was a great success 🙂 Thanks so much for trying it out!

        Reply
      • Jeanne Aguirre

        February 17, 2021 at 7:37 am

        Agree! Much better soccarat when it doesn't stick to the pan like concrete. Another way is to switch pans toward the end-- drizzle a layer of olive oil in a separate pan, get it nice & hot, plop the whole paella in quickly, reduce heat a little & let it do its pop-crackle-sizzle thing for just a couple minutes. Basically quick-fry the rice to get crunchy soccarat.

        Reply
    3. Laticia Stewart

      November 21, 2020 at 1:58 pm

      Amazing! Even the non vegans loved it! Definitely going to make it again!

      Reply
      • Support @ Vegan Huggs

        November 27, 2020 at 8:06 am

        Hi Laticia! We are so happy to hear that the paella was a hit with everyone! Thanks so much for giving the recipe a try 🙂

        Reply
    4. Elianne

      October 06, 2020 at 10:36 pm

      Hi there. This sounds amazing. Would love to make this. However I’m allergic to tomato. Would it still work without tomato’s?

      Reply
      • Melissa Huggins

        October 20, 2020 at 11:07 am

        Hi Elianne, yes, it'll work without tomatoes, but I would use something in its place. The tomatoes add moisture, so replacing it with another veggie will be helpful Maybe zucchini? You can also try an underripe mango for that added zing from tomatoes. I hope this helps. 🙂

        Reply
    5. Lyn

      September 13, 2020 at 3:42 am

      Hi. I made this last night for myself and my daughter. We are trying to go veggie This recipe was fabulous. Thank you so much 👍👍. X

      Reply
      • Support @ Vegan Huggs

        October 02, 2020 at 2:45 pm

        Hi Lyn! Amazing, so happy to hear you that you both loved it! Thank you for sharing 🙂

        Reply
    6. Eleanor

      August 17, 2020 at 10:57 am

      5 stars
      I added vegan 'chorizo' (recipe in Bosh Healthy Vegan - 'chorizo pasta') at the same time as the peas. Absolutely delicious. Will definitely be making this again!

      Reply
      • Melissa Huggins

        August 18, 2020 at 4:37 pm

        Yum! It sounds perfect with the vegan chorizo! Thank you for giving the recipe a try. 🙂

        Reply
    7. Michael Robinson

      August 15, 2020 at 9:05 pm

      5 stars
      easy to make. I add snow peas for extra crunch

      Reply
      • Melissa Huggins

        August 18, 2020 at 4:46 pm

        It sounds perfect with the snow peas! Thank you for trying out the recipe. 🙂

        Reply
      • Sara

        January 02, 2021 at 6:53 pm

        I just made this and it was absolutely delicious! My son and I were trying to recreate paella we had in Spain. We are in AZ....what restaurant did you go to? We would like to go!

        Reply
        • Melissa Huggins

          January 04, 2021 at 4:22 pm

          Hi Sara, I'm so glad you liked it. Thank you for giving it a try. The restaurant is in Scottsdale and it's called Papas Tapas Fritas. If you are vegan, make sure to let them know before ordering the paella. Also, they have a great vegan appetizer sampler. 🙂

    8. Tish Defranks

      August 12, 2020 at 10:22 am

      I have never made Paella before. I followed your recipe using long grain rice and it was amazing! I used 3 and 1/3 cups broth to the 1 1/2 rice. I will make this dish a lot going forward.

      Reply
      • Melissa Huggins

        October 20, 2020 at 11:31 am

        Hi Tish, I'm so happy you liked it. Thank you for giving it a try 🙂

        Reply
    9. Mel

      July 26, 2020 at 4:54 am

      This was so so yummy! My whole family loved it!
      Thanks for sharing

      Reply
      • Melissa Huggins

        August 11, 2020 at 10:30 am

        You're most welcome! Thank you for giving it a try and sharing your feedback 🙂

        Reply
        • Becku

          August 30, 2020 at 1:14 am

          5 stars
          Really enjoyed this recipe! Will be making it again for sure.

        • Support @ Vegan Huggs

          October 02, 2020 at 2:07 pm

          Hi! We are so happy to hear you liked the recipe, thank you for sharing! 🙂

    10. Milly

      June 30, 2020 at 2:45 pm

      5 stars
      So yummy. I added chorizo shroomdogs from sainsburys (I'm from the UK) and it was so good, made it for a party and vegans and none vegans loved it.

      Reply
      • Melissa Huggins

        July 07, 2020 at 11:21 pm

        Thank you so much! It sounds delish with the chorizo. I must give this a try! 🙂

        Reply
    11. Ramin

      June 28, 2020 at 1:58 am

      5 stars
      Thanks for this amazing recipe. I made paella for the first time in my life and my family was very skeptical 🙂 They joked some before I started and wondered if they would order pizza in case. 😉 The result was very good and they loved this dish and they are wondering when I will do palella next time. Thanks 🙂

      Reply
      • Melissa Huggins

        July 07, 2020 at 10:55 pm

        This is too awesome! I'm glad you gave it a try and that it won over your family. Thank you so much for sharing 🙂

        Reply
    12. Ana

      June 26, 2020 at 6:04 pm

      5 stars
      Very authentic! I like to add carrots, sliced thin, to the onions/garlic/tomatoes. Thank you for a wonderful recipe!

      Reply
      • Melissa Huggins

        July 07, 2020 at 11:20 pm

        Thank you, Ana! I'm so glad you liked it! Sounds perfect with the carrots. 🙂

        Reply
    13. Yeye

      June 12, 2020 at 1:58 pm

      5 stars
      ¡Deliciosa! It was very easy to make. Thanks so much for the recipe!

      Reply
      • Melissa Huggins

        June 23, 2020 at 10:59 am

        Yay! Thank you for giving it a try. So glad you liked it! 🙂

        Reply
    14. Nora

      June 04, 2020 at 3:32 am

      5 stars
      I made this recently 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. I figured that given the close connections between Spain and Morocco, chickpeas were a logical fit. 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 6:44 pm

        Yay! I'm so glad you liked it. It's a family favorite over here. It sounds perfect with the lemon zest and the chickpeas. YUM! Thank you for making it and sharing your feedback. 🙂

        Reply
    15. Sian Fawcett

      May 30, 2020 at 3:59 pm

      5 stars
      I made this tonight and it turned out so tasty 🙂 I made it in a non-stick wok, which I know is not ideal at all - it took a little longer and still turned out super delicious. I can't wait to make it again!

      Thank you!

      Reply
      • Melissa Huggins

        June 09, 2020 at 3:37 pm

        Thank you for giving it a try. I'm so glad it worked in the wok. Thank you for sharing. 🙂

        Reply
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