Rich, filling and incredibly satisfying, this one-pot vegan paella is a real treat.
We include some of our favourite ingredients to make this one-pot meal really pop with flavour.
Smoked paprika, capers, artichokes…what’s not to love?
You could use saffron to make this more authentic, but it’s super expensive so we use turmeric as a substitute.
Oh, and it’s outrageously easy.
And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.
Roxy & Ben
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 PaellaBen, So Vegan Rich, filling and incredibly satisfying, this one-pot vegan paella is a real treat. We include some of our favourite ingredients to make… Print This
- 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
- 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.
- 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.
- 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.
- Add the wine and simmer a couple of minutes, stirring occasionally to make sure the wine deglazes the pan.
- 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.
- Stir in the peas, capers, juice of the lemon and artichokes. Cook for 2 minutes, then remove the paella from the heat.
- 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.