Easy Vegan Paella (Authentic Spanish Recipe)
45 minServes 4
A one-pan Spanish rice dish with saffron-infused broth, sautéed vegetables, and crispy socarrat crust.
| prepPreheat vegetable broth in a medium saucepan over medium-high heat | ||||||||
| 950 ml vegetable broth | Steep saffron in broth, keep warm | Pour in saffron broth, simmer 1–2 min | Season with salt & pepper, reduce heat | Cook uncovered 15–20 min until al dente, watch socarrat | Top with artichokes & peas, cover, rest 5 min | |||
| ¼ teaspoon saffron threads | ||||||||
| 45 ml extra virgin olive oil | Sauté onion & pepper until softened, 3–5 min | Sauté garlic 1 min | Add tomatoes & paprika, sauté 5–10 min | Toast rice 2 min, spread evenly | ||||
| 1 medium onion, chopped | ||||||||
| 1 red bell pepper, chopped | ||||||||
| 4 cloves garlic, sliced | ||||||||
| 2 roma tomatoes, diced | ||||||||
| ½ teaspoon paprika (ideally Spanish pimentón de la Vera) | ||||||||
| 300 g bomba or arborio rice | ||||||||
| 1 teaspoon salt | ||||||||
| ½ teaspoon ground black pepper | ||||||||
| ¼–½ cup / 60–120 g frozen peas, thawed | ||||||||
| 4 marinated artichoke hearts, halved | ||||||||
| 1 lemon, cut into wedges (optional) | ||||||||
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