This Vegan Paella is a vibrant and flavorful dish that captures the essence of traditional Spanish cuisine while being completely plant-based. The recipe is straightforward and can be made in one pan, making it perfect for both special occasions and weeknight dinners.

Ingredients

• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 1 ½ cups green beans, cut into pieces
• 15-ounce can butter beans, drained and rinsed
• 1 cup artichoke hearts, quartered (frozen or canned)
• 3 medium tomatoes, diced (about 2 cups)
• 2 teaspoons smoked paprika
• 1 teaspoon saffron threads
• 1 ½ teaspoons salt
• 6 cups vegetable broth
• 2 ½ cups bomba rice (or arborio rice)

For garnish:

• Lemon wedges
• Fresh parsley, chopped

Instructions

Prepare the Broth:

• In a medium saucepan, combine the vegetable broth and saffron threads. Bring to a simmer over medium-high heat for about 1 minute, then lower the heat to keep it warm.

Sauté Vegetables:

• In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the onion and red bell pepper, sautéing until softened (about 3-5 minutes). Add the garlic and cook for an additional minute.

Add Remaining Ingredients:

• Stir in the green beans, butter beans, artichokes, tomatoes, smoked paprika, and salt. Mix well to combine.

Cook the Rice:

• Pour in the warm vegetable broth and bring the mixture to a boil. Once boiling, evenly sprinkle the rice over the top without stirring. Reduce heat to medium-low and let it simmer uncovered for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring during this time to allow a crispy crust (socarrat) to form at the bottom.

Check for Doneness:

• If the rice is still crunchy after the broth has evaporated, add an additional ¼ cup of broth and continue cooking until tender.

Rest and Serve:

• Once cooked, remove from heat and let it sit covered for about 5 minutes. Garnish with lemon wedges and chopped parsley before serving.

Enjoy this delicious Vegan Paella as a hearty main dish that showcases a variety of vegetables and flavors!

Creative Variations of Vegan Paella

1. Quinoa Paella: Substitute traditional rice with quinoa for a gluten-free option. Quinoa cooks faster and adds a nutty flavor, making it a great alternative.
2. Green Paella: Incorporate green vegetables like spinach, kale, or peas for a vibrant color and added nutrients. This variation often includes herbs like parsley or cilantro for freshness.
3. Spicy Paella: Add ingredients like jalapeños, chili flakes, or cayenne pepper to give your paella a kick. You can also use spicy smoked paprika for a deeper flavor.
4. Mediterranean Twist: Include olives, sun-dried tomatoes, and capers to create a Mediterranean-inspired paella. This variation can enhance the umami flavor profile.
5. Mushroom and Tofu Paella: Use different types of mushrooms (like shiitake or portobello) and marinated tofu to mimic the texture of seafood, adding depth to the dish.
6. Seasonal Vegetable Paella: Tailor your paella to the season by using whatever vegetables are fresh and available, such as zucchini in summer or root vegetables in winter.

Using Quinoa Instead of Rice

Yes, you can use quinoa instead of rice in vegan paella. Quinoa cooks more quickly than traditional paella rice and provides a unique texture and flavor. When substituting, use about 1 cup of quinoa for every 1 ½ cups of rice, and adjust the liquid accordingly—typically 2 cups of broth for every cup of quinoa.

Making Vegan Paella Spicy

To make your vegan paella spicy:

• Incorporate fresh or dried chili peppers.
• Use red pepper flakes or cayenne pepper to taste.
• Opt for spicy smoked paprika instead of regular smoked paprika.
• Consider adding hot sauce or a dash of sriracha at the end for an extra kick.

Best Vegetables to Add

The best vegetables for vegan paella include:

• Bell peppers (red, yellow, or green)
• Green beans
• Artichokes
• Tomatoes
• Peas
• Zucchini or summer squash
• Mushrooms (like cremini or shiitake)
• Asparagus
  These vegetables not only add color but also contribute different textures and flavors to the dish.

Preventing Rice from Sticking

To prevent rice from sticking to the pan when making vegan paella:

• Use a wide, shallow pan to allow even cooking.
• Ensure you have enough liquid; the rice should be submerged properly.
• Avoid stirring once you’ve added the rice; this helps form a crispy bottom layer (socarrat).
• If using short-grain rice, rinse it before cooking to remove excess starch.