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easy vegan paella (1 pan!)



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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 6

Cost: $9.96 /serving


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Step 1

In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside.

Step 2

In a large skillet or paella pan — at least 12 inches in diameter — heat the olive oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened — about 5 minutes. Add paprika and salt and toss.

Step 3

Add the rice and stir to coat and lightly toast the grains — about 2 minutes. Add the vegetable broth and the saffron and lemon juice. Stir well to evenly distribute ingredients.

Step 4

Bring broth to a boil. Once boiling, immediately reduce the heat to low. Cover, set a timer for 20 minutes, and simmer for 20 minutes undisturbed, or until the grains are tender and the liquid is fully absorbed.

Step 5

While the rice cooks, cook vegan chorizo (if including).

Step 6

CHORIZO: If serving with optional vegan chorizo, prepare it while the rice cooks. Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add a thin layer of avocado oil and as much vegan chorizo as will comfortably fit in a single layer in the pan. Cook for 3-4 minutes, undisturbed. It should sizzle and pop a bit — if it’s not, turn up the heat a little. Once nicely browned on the bottom, use a spatula to flip as evenly as possible to brown the other side for another 3 minutes. Break it up slightly and toss to evenly brown all sides — ~2 minutes. Repeat with any remaining chorizo and set cooked chorizo aside.

Step 7

Test the rice after 20 minutes to ensure it’s cooked. If it needs more time, add 1/2 cup (120 ml) water and cover again for a few minutes. When the rice is tender, turn heat off. Add the artichoke hearts, 2 Tbsp (30 ml) of artichoke marinade, tomatoes, and peas and toss gently. Cover for 2 minutes to warm through. Taste test and adjust as needed, adding more salt to taste, artichoke marinade for acidity, or smoked paprika for depth/smokiness. Optionally, serve with vegan chorizo and lemon wedges.

Step 8

Best when fresh. Leftovers will keep for up to 4 days in the refrigerator. Not freezer friendly.

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