Vegan Paella

Unless you live in Spain you probably think about holidays when you think about paella, right?

This Holiday Delicious recipe is easier and quicker then you might imagine, so give it a try and make this Plant Paella for you and your loved ones, this is a recipe meant for sharing!

OBS: I used Basmati Rice but you can use Bomba or any other long grain rice.

Serves 4 -6 people

  • 2 cup Bomba rice(paella rice)
  • 1 big pinch of saffron threads
  • 1 tsp sweet paprika
  • 1 ½ tsp salt
  • 4 cups veggie stock
  • 2-3 tbsp olive oil
  • 1 cup tomato sauce or 2 whole tomatoes
  • ½ cup white wine
  • A few cherry tomatoes(optional)
  • 1 garlic clove, mashed
  • 1 medium fennel bulb, cut in 4 or sliced
  • 1 zuchinni, sliced
  • 1 red bell pepper, sliced
  • Few lemon slices


  1. Heat a large low bord pan and toast the saffron pistils with no oil for about 1-2 minutes; 
  2. Transfer the pistils to a container and set aside for later; 
  3. In the same warm pan, drizzle some olive oil and grill each vegetable quickly with a pinch of salt. Transfer the veggies to a plate and set aside;
  4. Add another generous drizzle of olive oil and fry the onion and garlic with a pinch of salt for about 3 minutes; 
  5. Add the tomatoes with sweet paprika and fry for extra 10 minutes;
  6. Add the rice, frx for 1 minutes and add the wine; 
  7. Let it simmer for about 2 minutes and add the veggie stock, salt and saffron pistils; 
  8. Apread the grilled vegetables all aroud the pan and cover it
  9. Let it cook in medium low heat for about 10-12 minutes; 
  10. Take out the lid, increase the heat to medium high and finish cooking the rice for about 5 minutes; 

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