Vegan Spanish Paella

Name: Vegan Spanish Paella
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish Inspired
Ingredients: a pinch of saffron threads - a little less than a gram or ~1 teaspoon (sub with 1/4 teaspoon ground saffron); 5 cups hot vegetable broth; 2 tablespoons olive oil; 3 Beyond Meat sausages, sliced*; 1 small onion, diced; 6 cloves garlic, minced; 1 red bell pepper, sliced (substitute with any color pepper); 1 small zucchini, sliced into half-moons; 1 cup of asparagus, cut into 1-inch pieces; 3.5 ounces of oyster mushrooms, chopped; 1 can butter beans (or fava beans, shelled); 1/3 cup of red wine (optional); 2 cups paella rice (bomba or calasparra rice); 2 teaspoons salt; 1 teaspoon smoked paprika; 1 teaspoon dried rosemary (or three sprigs); 1/2 teaspoon pepper, to taste; 12 cherry tomatoes, halved (or 1 tomato, chopped); 1/4 cup sweet peas (canned or frozen); 1/4 cup of pimientos** (optional); 1/4 cup Spanish manzanilla olives, sliced**; lemon wedges for serving

Jump to Recipe·Print Recipe· 5 from 2 reviews

This easy one-pan vegan Spanish paella bursts with a medley of vibrant vegetables, including asparagus, zucchini, tomatoes, peas, onions, and more, for a flavor-packed dish reminiscent of the traditional.

side view of vegan spanish paella in a pan with a hand in the background digging into the pan with a fork.

For me, the best part of paella has always been the rice cooked in a savory broth infused with saffron, giving it that iconic golden hue and aromatic flavor. Back in the day, much to my poor mother's dismay, I'd skillfully navigate around the meaty parts, already paving my vegan path with breadcrumbs of uneaten protein.

Growing up in a Cuban household in Miami with Spanish roots, paella (pronounced pie·ay·uh) was special - reserved for parties or any excuse to gather the whole familia.

Of course, I couldn't resist creating a vegan spin on it. But when a dish is a global superstar like paella, you bet there are culinary gatekeepers guarding the recipe and handing out "authenticity badges."

Despite that, I have preserved its spirit using vegetables, leaving out the usual meaty stars that typically grab the spotlight. Thankfully, the heart of paella isn't only about the meat; it's also about those awesome spices, rice, and veggies - yep, I've got lots of those in here!

Now, I've got a comprehensive post for you on a vegetable paella recipe that's easy to make. It takes about 40-50 minutes, perfect for a gathering or just a normal dinner at home. This recipe lets me keep enjoying those big family meals but in a new, plant-based way.

Jump to:

Is Spanish Paella Traditionally Vegan
What is Socarrat?
Why It's Important Not to Stir The Rice
Do I Need a Special Pan?
Ingredients
Notes On Some Ingredients
What is the Best Rice For Paella?
How To Make Vegan Spanish Paella
Top Tips
Trouble Shooting
How to Serve Vegan Spanish Paella
Serving Suggestions
Frequently Asked Questions
More Spanish and Cuban-Inspired Recipes
Recipe
Craving More Nuts & Twigs?
Reviews

Is Spanish Paella Traditionally Vegan

No, it's not.

Hailing from the Valencia region in Spain, rice plays a starring role in Valenciana paella with a traditional ensemble cast of chicken, pork, rabbit, and snails, along with a colorful crew of green beans, white beans, tomatoes, and sometimes artichokes.

Recipes vary from all over Spain which could make your head spin. They can include seafood like shrimp, scallops, clams and meats like chorizo. I've even seen it jazzed up with oysters, crabmeat, and lobster tails, turning it into a culinary extravaganza.

What is Socarrat?

Now, if you're starting your paella journey, and there is only one thing you learn from this post, learn the term socarrat. Say "soccer rat" with the zestiest Spanish accent you can muster - SO-CAR-RAT - now you won't forget it! (I heard that long ago from someone and it stuck) Without socarrat, the Spanish feel it's just...well, a simple rice dish.

Socarrat forms on the bottom of the pan when the broth evaporates, allowing the rice to fry, crisp up, and caramelize - not burnt, just caramelized. It is the ultimate prize for any paella cook and the mark of a good paella. Trust me, once you've experienced the joy of socarrat, you'll crisp up the pan bottoms with purpose.

Which leads me to - Why it's important not to stir the rice in Spanish paella.

vegan spanish paella in the pan; side view.

Why It's Important Not to Stir The Rice

In the world of paella, there are not too many rules except one hard fast rule: hands off the rice!

By resisting the urge to stir, you allow the rice to form that coveted socarrat.

Stirring disrupts this process and releases tons of starch, leading to a loss of firm texture and missing out on the signature caramelization that makes paella truly special. So keep that spoon at bay and let the magic happen! No touchie.

Do I Need a Special Pan?

No you don't, but...

In traditional paella-making, the magic happens over an open flame in a wide, shallow pan known as a "paellera." The traditional paella pan is spacious with a shallow structure. The wide surface is important as it ensures every grain of rice gets its moment in the sun, basking equally at the pan's bottom for that perfect socarrat.

But no worries if you don’t have one of these paella pans. Any large pan will work to make the paella.

But if you want a better shot at the socarrat, use thin aluminum or stainless steel.

If all you have is cast iron, I've achieved a decent socarrat in an enameled cast iron pan. Let me know in the comments if you successfully use a regular cast iron.

For this post and video, I used a 13-inch paella pan and filled it to the rim to make this recipe. So make sure to use your largest pan.

Ingredients

Here's everything you'll need for this vegan Spanish Paella. See the recipe for details.

Notes On Some Ingredients

Here are a few notes I wanted to share about specific ingredients. For the full list of ingredients, see the recipe card.

Sausage: I use Beyond Meat sausage because it browns, caramelizes, and leaves flavorful oil in the pan after cooking. The oil helps with the socarrat. Without fat, there is no socarrat. If you want to use another plant-based alternative like soy curls or Daring Chicken, ensure there's some fat in your pan.
Spanish manzanilla olives and pimientos: These are not traditional in paella, but I love the addition. The green olives are often stuffed with pimentos or garlic (sometimes anchovies) and have a mild, slightly salty flavor. The pimientos add a final touch of vibrant color and a sweet, smoky flavor. You can find them in the store's international section or the olive section of any major store.
Wine: Wine brings a wonderful depth to this vegan dish. Feel free to use red or white wine. As much as I lean towards red wine, it's interesting to note that traditionally, wine isn't used in paella but rather enjoyed alongside the meal. So, if you're not into cooking with wine, feel totally free to leave it out.
Smoked paprika: Use smoked paprika if that's what you have - it works perfectly in this dish.
However, here's a tip for a touch of authenticity - opt for Spanish paprika (pimentón). The difference is not super drastic, but using pimentón introduces an authentic and possibly more nuanced smoky taste to your paella. It's easy to find if you reside in an area with a significant Spanish community or are open to ordering from online retailers like Amazon.
Salt: You might think we're running a salt mine here with the amount we use in this recipe, but trust me, it's all about cranking those flavors. Of course, if you're more of a 'lightly seasoned' kind of chef, feel free to dial it back.
Vegetables: Swap out the veggies in this recipe for any you fancy, as long as you match the veggie volume I've used for the best results.
Saffron: Saffron is known as the world's most expensive spice, but don't worry about it breaking your wallet – they sell it in tiny amounts that cost more than the average spice jar, but a little of this spice goes a long way, so it'll last a while. I find it at Whole Foods in the spice aisle but you can also summon it to your doorstep from Amazon. It is necessary for a more traditional taste.

What is the Best Rice For Paella?

For a paella that's as close to the original as vegan gets, picking the right rice is crucial, hence the question is starring in its own section on this post.

top view picture of a bag of dry bomba rice with some spilled on the table.

Aim for short-grain varieties like bomba or calasparra. They have the ability to soak up all the delicious broth while staying firm. This recipe's broth-to-rice ratios are tailored just for these types.

If bomba rice or calasparra rice are playing hard to get, you can use just about any rice but the authenticity police will site you with yet an additional violation, and I don't blame them. I have to say that the essence and flavor take a detour, landing in territories that scream "not authentic paella" very loudly.

But if you absolutely have to, note that swapping the rice for alternatives means the broth-to-rice ratio and cooking times will need a bit of tweaking. This is super important because if there's too much liquid, the rice turns mushy; if too little, you'll end up with hard little pieces throughout the dish.

So even though I've tested these alternatives, consider these ratios flexible and follow your package directions. Always have extra broth ready to stir in if you think it evaporated too fast.

Arborio Rice (Short Grain): Arborio is the best substitute - remember not to stir it, or you will have a risotto-like texture. Stick with a 2:1 broth-to-rice ratio.
Calrose Rice (Medium Grain): I love calrose rice in paella, and the best part is that it's easy to find at regular grocery stores. I used a 2 ⅓ to 1 broth-to-rice ratio.
Parboiled Rice (Long Grain): This was as far from traditional paella rice as possible, but I tried it just to try it. It wasn't bad, just different from the paella I'm used to. This one liked a 2 ¼:1 ratio.

How To Make Vegan Spanish Paella

Once you get the skill of making socarrat down, this is an easy dish to make any night of the week with any seasonal veggies you want to include. It's also fancy enough for guests because it has a pretty presentation. See the recipe card for details.

top view of mixing saffron and veggie broth.

Step 1: Steep saffron threads in 5 cups of hot vegetable stock to use later. You can microwave the broth or boil it on the stove.

Step 2: In a large skillet over medium heat, brown the sliced sausages in oil for 5 minutes; remove and set aside, leaving the flavored oil.

adding onions and garlic to pan; top view.

Step 3: Sauté diced onions and garlic with a pinch of salt until translucent and fragrant.

Step 4: Add red peppers, zucchini, asparagus, mushrooms, and beans for 5-7 minutes until the veggies reduce slightly in size. Then add the red wine if using to deglaze the pan.

mixed up rice and spices to pan. Top view.

Step 5: Stir in rice, smoked paprika, rosemary, salt, and pepper, toasting rice briefly - for about 2 minutes. If using sprigs of rosemary, just nestle them on top.

Step 6: Add back the sausage, pour in the saffron broth, and do not stir, but give the pan a good shake to even everything out. Cook on medium-high heat for 15-18 minutes until most water is absorbed.

Step 7: Gently scatter the sliced cherry tomatoes over the pan, nudging them down a bit. Add green peas, olives, and pimientos (if using), partially cover with a lid or aluminum foil, and cook on medium for 10 minutes for toppings to warm and socarrat to form. Any uncooked rice that lies on the top will also be steamed.

top view of vegan paella in the pan with a whole in the center where the mixture was moved over to see the socarrat in the pan's bottom. There is an arrow pointing to it with the caption take a peek...there it is.

Step 8: If some rice on top is not soft, add another ½ cup of broth. Continue to cook for a few more minutes until you hear the sizzle. Check for socarrat by peering with a spoon at the bottom of the pan in several places; if absent, cook on medium-high for 2 more minutes. Serve hot with lemon wedges.

Top Tips

Even though this dish is still delicious without the socarrat, we want to aim for it and make Spain proud. It's all about the rice-to-liquid ratio, pan, heat, and timing. Here are a few tips:

Get the liquid-to-rice ratio right. Too much liquid or insufficient ratios will not get you the coveted socarrat.
After adding the broth, pretend the dish is a sleeping baby. Just let it lie undisturbed on a cozy bed of heat until all is said and done.
Manage the heat. Most of the dish is cooked on medium-high heat. Then it is lowered to ensure you don't get burnt rice but a nice caramelized rice.
Channeling your inner culinary detective is key to nabbing that socarrat. Engage your senses: Watch the paella for signs of that golden crust by taking a peek at the bottom, listen for the telltale sizzle that whispers, "Turn the heat down, chef!" and let your nose lead the way to the nutty aroma of success.
Ditch the lid. Your paella needs to breathe! Keeping it open ensures the rice hits that perfect al dente and dry finish. You want a dry and flavorful paella, not a wet and soggy one. Use the lid or aluminum foil when heating the toppings and caramelizing the bottom.
I sometimes add a little oil to the pan when heating the toppings. It will drizzle down to the bottom and help form the socarrat.
Don't wash the rice. The dish needs starch.
When saffron is unavailable to you, use bijol (look away, paella purists - found in the Latin section of the store). It can provide a similar vibrant yellow/orange color of saffron, but be warned, it does not offer the same flavor that takes your paella from "yummy" to "¡Ay, caramba!". Turmeric can also audition for the role of color booster, but just so you know, it ad-libs on the flavor. If you're cool with major improv in your dish, go for it.

Confidence Tip
Don't get discouraged. I burnt the pan bottom when making this post and had to remake the dish the next day - and I've made this dozens of times! My mistake is often my impatience, and I turn up the heat too high in the end.

half the pan showing the paella; top view.

Trouble Shooting

If the rice at the top of your paella is too hard after the water has reduced, just pour in a little more broth (about half a cup should do the trick), slap a lid or aluminum on it, and let the rice steam away in its own little sauna for 7-10 minutes.

On the other hand, if the rice turns out mushy, it has been overcooked, and you've stumbled upon my secret talent for stating the obvious. You can't correct mushy rice, but to avoid this issue in the future, ensure you're using the correct water-to-rice ratio for the type of rice in your recipe, and don't stir it once it's in the broth.

How to Serve Vegan Spanish Paella

When it's time to serve up your vegan paella, you can keep it classic by serving it family-style straight from the pan, with everyone gathered around the table digging into the delicious rice dish together.

However, individual servings can also be plated and garnished with fresh herbs like cilantro or parsley. Lemon slices also make a nice presentation. Just make sure to scrape the bottom of the pan and give everyone some socarrat! You can see it in the picture below throughout the dish.

Serving Suggestions

Consider serving the paella with some traditional Spanish accompaniments and sides. Here are a few suggestions:

Aioli: In some parts of Spain, paella is enjoyed with aioli, a garlic-infused mayonnaise that complements its savory flavors (especially with seafood varieties).
Mixed Green Salad: A simple mixed green salad with a tangy vinaigrette like classic French dressing can provide a refreshing contrast to the rich and savory flavors of the paella.
Pan con Tomate (Bread with Tomato): Drizzle bread and a slice of tomato with olive oil and sprinkle with salt. It's a delicious way to start the meal or to enjoy alongside the paella.
Patatas Bravas: A beloved tapas classic from Spain, these delightfully crispy potatoes are often accompanied by aioli, offering a scrumptious complement to paella. I prefer to jazz them up with a drizzle of mojo picon or salsa romesco. These zesty sauces also work wonders as a dip for bread or as a flavorful garnish over the paella, adding layers of taste to the meal.
Gazpacho: A chilled gazpacho soup is a refreshing and light option to serve alongside the paella, especially on warm days.
Spanish Tortilla: My version of a vegan Spanish omelet sliced into wedges, is a hearty and satisfying addition to the meal.
Sangria: To complete the Spanish culinary experience, serve homemade sangria - a refreshing and fruity wine-based drink infused with citrus fruits and a splash of brandy.

Frequently Asked Questions

Can I make vegan paella ahead of time?

Yes, you can prepare vegan paella ahead of time and reheat it before serving. However, remember that the rice's texture may dry up upon reheating. To maintain the best texture, store the paella in an airtight container in the refrigerator for no more than a few days. Reheat it gently on the stovetop or microwave.

How can I customize vegan paella to my taste preferences?

Change out the vegetables. Just keep the same ratios of veggies to rice for the best results. Some ideas for swaps include yellow squash, artichokes, green beans, and different mushrooms.

Do I have to use Beyond Meat Sausage?

Na. You can use any vegan sausage you want or leave it out. However, I find Beyond Meat sausage releases oil and flavor into the pan, enhancing the sautéed onions, garlic, and veggies with an extra burst of flavor. The oil also helps you achieve a better socarrat.

Can I use short-grain brown rice?

Since brown rice is a bit of a slowpoke in soaking up liquid, your veggies might end up more on the 'well-done' side. If brown rice is a must-have for you, consider giving it a head start: cook it according to the package's water-to-rice ratios then use the same technique in the recipe for creating the socarrat. Meanwhile, give your veggies a quick sauté in a separate pan and mix them into the rice before serving. This way, everything comes out just right – the rice perfectly cooked and the veggies crisp, not mushy.

More Spanish and Cuban-Inspired Recipes

What did you think?

Got a minute? I'd love for you to dive into the comments and rate this Vegan Spanish Paella recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.