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One-Pot Paella

by Ben, So Vegan July 9, 2019September 2, 2021
July 9, 2019September 2, 2021
One-Pot Vegan Paella
  • You could use saffron to make this more authentic, but it’s super expensive so we use turmeric as a substitute.

One-Pot Vegan Paella

Our brand new recipe for quick & easy One-Pot Vegan Paella ✌️

Love this? Then you’ll also love our cookbook So Vegan in 5: sovegan.co/cookbook

Posted by So Vegan on Tuesday, 9 July 2019

One-Pot Vegan Paella

One-Pot Vegan Paella

Serves: 4-6 people Prep Time: 5 minutes Cooking Time: 35 minutes 35 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

One-Pot Vegan Paella

  • olive oil for frying
  • 1 onion
  • 4 garlic cloves
  • 1 red pepper
  • 1 tbsp smoked paprika 
  • 2 tsp turmeric
  • 1 tsp dry thyme
  • pinches of salt and pepper
  • 300g / 10.6oz paella rice
  • 2 tbsp tomato puree
  • 125ml / 1/2 cup white wine (vegan friendly)
  • 1 litre / 4 cups vegetable stock
  • 150g / 5.3oz frozen peas
  • 2 tbsp capers
  • 1/2 lemon
  • 150g / 5.3oz jarred artichokes in oil, quartered

To serve with (optional):

  • handful of parsley
  • lemon slices

Method

  1. Drizzle a little olive oil in a frying pan on a medium heat. Peel and dice the onion then add it to the pan and fry for 5 mins, stirring occasionally.
  2. Meanwhile, peel and dice the garlic and cut the red pepper into bite-sized pieces, then add both to the pan and fry for a further 5 minutes, stirring occasionally.
  3. Add the smoked paprika, turmeric, thyme, a small pinch of salt (the veg stock and capers later will also add lots of salt), a generous pinch of pepper, rice and tomato puree. Stir through and fry for 3 minutes, stirring occasionally. Don't worry too much if the ingredients start sticking to the pan.
  4. Add the wine and simmer a couple of minutes, stirring occasionally to make sure the wine deglazes the pan.
  5. Add the veg stock, bring the paella to the boil, then reduce the heat and simmer without the lid on for 20 minutes or until the rice is cooked.
  6. Stir in the peas, capers, juice of the lemon and artichokes. Cook for 2 minutes, then remove the paella from the heat.
  7. Serve the paella in bowls, then roughly chop the parsley and sprinkle on top along with a slice of lemon per serving and freshly ground black pepper.
Did You Make This Recipe?
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4 Comments
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4 Comments

Kerry December 16, 2019 - 2:02 pm

I made this last night and it is delicious! We are having work done to our house so I only have one tiny hob to cook on… These one pot meals are a life saver. This is the second recipe that has worked out really well (Pasta a la Norma is perfect Friday night food). So now the book is on my Christmas list 🙂

Reply
Ben, So Vegan December 18, 2019 - 12:28 pm

Thanks Kerry! Ah, really glad you’re enjoying the recipe and thank so much for supporting our book. Big love!

Reply
Konstantine March 4, 2021 - 5:18 pm

I love this dish and have made it countless times. Every single time bar the first two, step 3 trips me over and I forget to add the rice to the pot because ~the main ingredient~ to the paella is stuffed between two other ingredients. Please, please, change the way these instructions are worded

Reply
Karan February 14, 2022 - 3:41 am

What can I sub the wine for?

Reply

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