This post contains affiliate links. Read my disclosure policy here.
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).
LOVE FOOD WITH LOTS OF FLAVOR? YOU MAY BE INTERESTED IN THESE MOUTH-WATERING RECIPES:
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
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
Bill McCoy
First of all, I'm not a cook, I love paella, and I wanted to have my vegan daughter and her boyfriend to a Spanish-flavored dinner. This recipe seemed to fit the bill, so I proceeded, with a little trepidation. I can't imagine that anyone can do manage all the chopping and measuring in fifteen minutes. (Remember, I'm not a cook and I don't have a sous chef.) The actual cooking was not of the "throw everything in the pot and forget it for thirty-minutes" variety. It requires almost continuous attention and I didn't get the socarrat to form. I was worried! How did it turn out? Superb! Everyone asked me when I was cooking again! I have ordered a real paella pan and fresh saffron to continue the adventure.
Melissa Huggins
Hi Bill, glad to hear that you enjoyed this recipe! Using a paella pan will help you get that socarrat much easier next time, and remember to not stir! 🙂
Richard
Just made it. I added a few mushrooms and some artichoke hearts as well. Plus used fresh turmeric root as that is what I had (crushed with the garlic). It looks the absolute business and having had a wee sneaky taste I am sure no one gonna be dissatisfied 🙂
Thanks!
Melissa Huggins
The mushrooms and artichokes sound like great additions Richard! Glad you liked this recipe. 🙂
Stephanie
So good!! I've made this several times now and it's always a huge hit. I add sliced Beyond Sausage and chickpeas instead of peas (because I'm a weird vegan who doesn't like peas 🤣).
Melissa Huggins
That is totally fine! Peas are not for everyone. I am glad you enjoyed this vegan Paella recipe nonetheless. 🙂
Shel Albert
Delicious recipe! Yummy winter comfort food. Thanks Melissa.
Melissa Huggins
You are very much welcome. Glad you liked it. 🙂
Olivia Greenall
I've tried so many vegan paella recipes that just never worked out for me. However, this one is amazing!! Not only is it the best recipe I've found, but its also the most straightforwards and low cost to make
Melissa Huggins
I am glad you found my recipe and enjoyed it Olivia. 🙂
Dapper Desperado
Just finished eating this with Beyond Meat "sausage" mixed in. Tastes great!
Support @ Vegan Huggs
Hi! We're so glad to hear that you loved it, thanks for stopping by!
Amanda Robson
This vegan Spanish paella was fairly easy to make and delicious, however I did find that I was hungry about an hour after eating. I think I need to add some protein next time. Do you have any ideas of what I could add?
Dan Desrosiers
This makes the second time I Cooked this recipe. Both were great. This time my girlfriend requested that I make it for her Birthday dinner.
It was easy and delicious
Support @ Vegan Huggs
Hi Dan! We're so glad you both loved the paella! Thank you for the review 🙂
Andrea
Really tasty! I added lobster mushrooms just before pouring in the broth -- it gave the dish a nice seafoody flavor..
Support @ Vegan Huggs
Hi Andrea! That sounds delicious 🙂 We're so happy to hear that you loved the paella! Thanks for trying it out!
Isaac Barnes
Really easy to make andbsoo tasty.... Add some vegan chorizo and mushrooms for extra textures. 10 10 👌🏽
Support @ Vegan Huggs
Hi Isaac! We are so happy that you loved the paella - thanks so much for trying it out 🙂
Heather
Yum! My first paella and it was a success! I added a few more veg during the cooking process and prawns on top near the end! Wow we have a new regular dish we will be making in our home! Thank you! 🤤🥰
Support @ Vegan Huggs
Hi Heather! We are so happy to hear that you loved the paella and will be making it again! Thank you so much for stopping by 🙂
Hadley
Made this for lunch today and it was a hit! We are trying to have more veggie-based dishes and this was very easy and tasted awesome! Thank you so much
Support @ Vegan Huggs
Hi Hadley! We are so happy to hear that you loved the paella! Thanks for stopping by and leaving a review 🙂
Sheryl Hyde
This has become my go-to recipe for our family Lunch on a Sunday. I've made it for family ppt luck dinners as well and I get lots of comments about how delicious it is.
Support @ Vegan Huggs
Hi Sheryl! Yay! We are thrilled to hear that this recipe has been a hit for your family lunches! Thanks so much for stopping by 🙂
Jo Terry
Really tasty. Have made this a few times and love it
Support @ Vegan Huggs
Hi Jo! We are so happy to hear that you loved the recipe! Thanks for stopping by 🙂
greg O'Brien
I'm not a good cook but I cooked this last weekend and it tasted great.I'm going to cook it again tonight.Thankyou for posting the recipe.
Melissa Huggins
Hi Greg, I'm so glad you liked it. Thank you for trying the recipe and sharing your feedback. 🙂
Ecmari
For how many people is this recipe?
Melissa Huggins
It serves about 4-5 people. 🙂