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This paella dish is colorful and hearty with an incredible combination of flavors. It has a bit of everything you want… perfect to share with friends on a summer evening!
Vegetable Paella
Duration45 mins
Cook Time35 mins
Prep Time10 mins
Servings4 servings


  • Oil for frying
  • 1 onion finely diced
  • 2 handfuls vegan chorizo sliced (optional)
  • 1 red pepper finely sliced
  • 5 medium tomatoes roughly chopped
  • 2 cloves garlic crushed
  • ½ tsp smoked paprika
  • ½ tsp cayenne pepper
  • 200 g/1 cup paella rice or use arborio if you’re plastic-free
  • 125 ml/½ cup vegan dry white wine
  • Good pinch saffron soaked in tiny amount boiling water (ideally for 15-30 minutes)
  • 2 bay leaves
  • 475 ml/2 scant cups strong vegan stock
  • 200 g/1? cups frozen or fresh peas or broad beans
  • 1 tbsp capers
  • 10 artichoke pieces from a jar, halved
  • 1 handful olives halved
  • 1 tbsp fresh parsley or thyme leaves chopped
  • Salt and pepper to taste


  • In a paella pan, wok or wide frying pan, lightly fry the onion until slightly soft.
  • If using vegan chorizo, add this now and fry for a couple of minutes.
  • Add the red pepper and tomatoes and fry for a further 5 minutes, stirring frequently.
  • Stir through the garlic and fry for 1 more minute.
  • Add the cayenne pepper and paprika and stir through for 30 seconds before adding the paella rice.
  • Stir the rice through and fry for a minute before adding the liquid.
  • Add the white wine, bring to the boil and then reduce to a simmer.
  • Add the vegetable stock, bay leaves and saffron, stir through and continue to simmer for 10 minutes. Don’t stir whilst simmering.
  • After 10 minutes of simmering, add the frozen peas/broad beans but fold them in rather than stirring.
  • Simmer for another 10 minutes before adding the capers, artichokes, olives, seasoning and fresh herbs.
  • Serve immediately and enjoy with a glass of (vegan) wine ?
This recipe was republished with permission from Viva's Vegan Recipe Club.
Find the original recipe here.