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Vegan paella with red peppers and olives in paella pan being placed on table

Vegan Paella (with Marinated Peppers and Artichokes)

This easy vegan paella is packed with the rich flavours of saffron, smoked paprika and marinated vegetables. Ready in 35 minutes!
5 from 10 votes
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Course: Main Course
Cuisine: Spanish
Keyword: easy recipes, paella, rice, spanish
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 to 6
Calories: 430kcal
Author: Azlin Bloor

Ingredients

  • 1 large white/brown onion
  • 2 cloves garlic
  • 1 medium courgette zucchini
  • 2 medium tomatoes
  • 1 Tbsp EV olive oil
  • 400 g paella rice like Calasparra or Bomba
  • 1 tsp sweet smoked paprika
  • 1 small pinch saffron
  • 1 litre hot vegetables stock
  • 1 jar (about 300g) grilled or roasted red peppers
  • 1 jar (about 300g) marinated artichokes preferably also grilled
  • juice of ½ a lemon

Garnish

  • a handful fresh flat parsley chopped
  • lemon wedges
  • 2 handfuls black Spanish olives

Instructions

Let's prep the vegetables

  • Chop the onion and garlic up fairly finely.
  • Slice the courgette (zucchini) thinly, so it'll soften and cook. About half a cm (1/4" roughly) will do.
  • Chop up the tomatoes roughly (about 8 pieces to a tomato), reserving all the juices.

Let's cook our vegan paella

  • Heat the olive oil in a paella pan or large frying pan that's about 7.5cm (3") deep, on medium heat.
  • Fry the onions for 1 minutes, followed by the garlic for 30 seconds.
  • Add the rice, stir to coat for 1 minute.
  • Add the paprika and saffron, stir then add the courgettes and tomatoes in, stirring for 10 seconds.
  • Pour in the hot stock, increase the heat and stir well to mix. Once it's boiling, reduce the heat right down and leave to simmer for 15 minutes, without stirring.
  • At the end of 15 minutes, add the peppers and artichokes, just tucking them into the rice, without stirring. Leave to cook for 5 more minutes.
  • At the end of that 5 minutes, take off the heat, and leave to rest for 5 minutes, then serve immediately with the lemon juice drizzled all over.

How to get a crust on the bottom of your paella

  • At the end of cooking time, increase the heat to medium-high and leave to cook for 5 minutes, without burning. That should do it. If you start to smell burning, just reduce the heat.
  • Finish off with the lemon juice before serving.

Nutrition

Calories: 430kcal | Carbohydrates: 88g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 12mg | Potassium: 433mg | Fiber: 5g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 24mg | Calcium: 32mg | Iron: 5mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
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