From above, the vegan paella displays a canvas of rich mustard-coloured rice dotted with emerald green peas and wedges of artichokes. Strips of roasted red and yellow bell peppers lay on top, their edges caramelized, while slices of lemon and a sprinkle of fresh parsley add bursts of bright colours.

Vegan Winter Paella

Name: Vegan Winter Paella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 Artichokes quartered; 1 Red bell pepper cut into strips; 1 Yellow bell pepper cut into strips; 1 cup Green peas shelled; 2 cups Bomba rice; a pinch Saffron threads; 5 cups Low-sodium vegetable broth; 2 tablespoons Extra-virgin olive oil; 3 cloves Garlic minced; 1 teaspoon Turmeric; 2 tablespoons Parsley chopped; 1 Lemon cut into wedges; to taste Salt; to taste Black pepper freshly ground

Vibrant, warming, Spanish-inspired vegan paella.

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Spanish

Technique Sauté

Diet Friendly Vegan

Daily recipe · February 15, 2024

A little about this dish

For vegans craving a taste of Spain, this dish – inspired by the Spanish favorite, paella – won't disappoint. Part of the beauty of this hearty, aromatic main is artichokes and bell peppers, which are in season during the cool winter months. Accompanied by saffron-infused rice and boosted with a variety of aromatic herbs, the presentation and flavour of this dish are sure to be a hit.

Ingredients (for 4)

Artichokes — 4 — quartered
Red bell pepper — 1 — cut into strips
Yellow bell pepper — 1 — cut into strips
Green peas — 1 cup — shelled
Bomba rice — 2 cups
Saffron threads — a pinch
Low-sodium vegetable broth — 5 cups
Extra-virgin olive oil — 2 tablespoons
Garlic — 3 cloves — minced
Turmeric — 1 teaspoon
Parsley — 2 tablespoons — chopped
Lemon — 1 — cut into wedges
Salt — to taste
Black pepper — to taste — freshly ground

Preparation

Step 1 — 🔥🌶️🍳

Heat the olive oil in a large, shallow pan over medium heat. Add red and yellow bell peppers strips and cook until they are soft.
Step 2 — 🍚🥄🍲

Stir in the minced garlic, followed by the Bomba rice. Stir to coat the rice with oil.
Step 3 — 🥣🔥♨️

Add the saffron threads to the vegetable broth. Warm it up but make sure not to boil.
Step 4 — 🍲🧂🥘

Pour the saffron-infused broth into the pan. Stir in the turmeric.
Step 5 — 🍲🌿🔽

Arrange the quartered artichokes neatly on top of the rice and reduce the heat to low.
Step 6 — 🍲⏲️🔅

Cover the pan and let it simmer for about 20-25 minutes, or until the rice is tender.
Step 7 — 🍲🌱⌛

In the last 5 minutes of simmering, stir in the green peas.
Step 8 — 🧂⚫️🍲

Season the paella with salt and freshly ground black pepper to enhance the taste more.
Step 9 — 🌿🍋🍽️

Serve the paella garnished with chopped parsley and a wedge of lemon on the side.

A final fox tip

This colourful, crowd-pleasing dish actually originated in Valencia, Spain. The name 'paella' refers to the pan it's cooked in. A fun modification could be to swap out peas for broad beans for an early spring twist! It's also a great dish to allow kids to help with: they can stir in the peas or garnish with parsley.