What if you could make fried rice that reproduces the flavors of authentic paella and is completely plant-based? This vegan paella uses a veggie sofrito as a base, is packed with smokey flavors that remind of chorizo, and heart of palm for a seafood-like texture. It's surprising, delicious, and perfect for summer!
My goal with this 1-pan fried rice (let's be honest, that's what it is) was to make you instantly think of paella when you look at it and take a bite. I wanted it to burst with flavor even though it's made without seafood and meat.
Key ingredients
- Short-grain rice: Bomba rice is the typical paella rice. But risotto rice, such as Arborio rice is a great alternative.
- Softiro vegetables: Every good paella starts with a sofrito, which is a blend of veggies and spices that add a ton of flavor to a dish. Here I'm using onion, garlic, red bell pepper, two tomatoes, and a blend of spices.
- Spices: I have found making your own spice blend to be the best way the get the right flavors to pop. You want to add some depth of flavor to the paella with paprika, cayenne pepper, and black pepper, and a touch of smokiness with smoked paprika. I've been pretty disappointed in ready-made paella seasoning that didn't feature the flavors I was looking for.
- Saffron: It's an essential ingredient in paella that provides a unique delicate flavor and gorgeous orange color. You cannot replicate the flavor of saffron. BUt I know that it's a pricey ingredient so feel free to replace it with turmeric for that yellow color if you need to.
- Vegetable broth: Cooking the rice in broth adds so much flavor! Vegetable broth is a great alternative to fish or chicken stock. To keep it simple, I like to dissolve a little vegetable broth powder in water.
- Frozen green peas: While traditional paella often calls for green beans, I prefer peas for a pop of color that does not require any preparation.
- Heart of palm: Use canned or jarred heart of palm that you can use as is. This vegetable has a neutral taste and soft texture that reminds of scallops. If you can't find them at your grocery store, you can leave them out or replace them with artichoke hearts.
Blooming saffron
To help the saffron release the aroma and color, you can bloom it before using. Add the saffron powder to a small bowl. If using saffron threads, you can (but don't have to) grind them in a mortar with a pestle first. Cover with hot water and let it sit for 20 minutes before adding it to the paella.
Step-by-step instructions
- Step 1: Chop the veggies. Finely dice the onion, red pepper, and tomatoes. Mince the garlic.
- Step 2: Make the sofrito. Heat a large skillet or frying pan with olive oil. Start by sautéing the onion, garlic, and peppers over medium-high heat until fragrant. Then, add the tomatoes and let it cook for 10 minutes until the tomatoes release their juices.
- Step 3: Sauté the rice. Add the spices and Bomba rice to the pan. Sauté for a few minutes until toasted. This allows the rice to soak up all the flavors before adding in the broth.
- Step 4: Simmer. Add the frozen peas, vegetable broth, and saffron to the pan. Let it simmer over medium heat until the liquid has been completely absorbed. This usually takes 15 to 20 minutes (maybe a little longer depending on the rice you're using).
- Step 5: Prep the hearts of palm. Drains and rinse them under cold water while the paella rice is cooking. Cut them into slices.
- Step 6: Finish the vegan paella. Add the hearts of palm to the paella and a sprinkle of fresh lemon juice. Give it a good stir. Adjust seasoning with salt if needed. Garnish with parsley and lemon wedges.
Storage tips
Storage: This recipe makes between 4 and 6 servings. You can store leftover paella in an airtight container in the refrigerator for 3-4 days.
Reheating: I highly recommend reheating the paella in a pan to revive the flavors. Heat a pan with a little olive oil. When hot, add in the paella rice. Let it reheat over medium heat for a few minutes. Don't stir too often for some delicious crispy bits.
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The recipe
Vegan Paella (Without Seafood)
Ingredients
- 1 yellow onion
- 3 garlic cloves
- 1 red pepper
- 2 tomatoes
- 3 tablespoons olive oil
- 1 ½ cup (300 g) short-grain rice Bomba or Arborio rice
- 3 cups (700 ml) 700 ml vegetable broth
- 1 small pack (0,1) saffron ¼ teaspoon turmeric
- ½ cup (75 g) 75 g frozen peas
- 14 oz (400 g) hearts of palm
- Salt to taste
Spices
- 2 teaspoons mild paprika
- ¾ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper optional
- ⅛ teaspoon black pepper
For serving
- Lemon wedges
- 1 handful of fresh parsley
Instructions
Prep the veggies: Mince the onion and grate the garlic. Finely dice the red pepper and tomatoes.
Make the sofrito: Heat a large skillet with olive oil. Sauté the onion, garlic, and pepper over medium-high heat for 2-3 minutes until softened. Add in the tomatoes and cook for 10 minutes over medium heat until they release their juices.
Spices and rice: Add the spices (expect the saffron) and rice to the skillet. Sauté for 2 minutes, stirring constantly.
Simmer: Pour in the vegetable broth, saffron, and frozen peas. Simmer over medium-low heat for 15-20 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
Hearts of palm: Drain and rinse the hearts of palm under cold water. Cut them into 0.5-inch (1 cm) slices. Add them to the paella.
Finish: Stir in the lemon juice. Adjust seasoning with salt (depending on how salty your vegetable broth is). Remove the skillet from the heat. Cover with a list and let it steam for 10 more minutes.- Serve with freshly chopped parsley and lemon wedges.
Notes
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I have made this without the saffron but I would like to try it with the saffron. How much saffron should I I use and should I still use the turmeric? Thank you.
You can skip the turmeric if you use saffron☺️ If using fresh saffron threads, you can use 1 pinch of threads and bloom them over ice cubes (see this tutorial) before adding them to the pan. If using powdered saffron, use 2 pre-portionned packets or capsules of 0,1g, or 1/4 teaspoon.