Vegan Spanish Paella

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.

For me, the best part of paella has always been the saffron-infused rice—golden, aromatic, and loaded with flavor. Growing up in a Cuban household with Spanish roots in Miami, paella (pronounced pie·ay·uh) was a big deal—reserved for family gatherings and any excuse to throw a party. My mom, however, was less thrilled when I’d carefully eat around the meat, unknowingly paving my vegan path early on.

Naturally, I had to create a plant-based spin that keeps the soul of paella alive—rich spices, vibrant veggies, and perfectly cooked rice. And if you’re craving more Spanish-inspired dishes, don’t miss my Vegan Spanish Omelet (Spanish Tortilla) or dive into Cuban classics, like my Vegan Picadillo or Quick Cuban Black Beans.

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.

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.

• Sausage: I use Beyond Meat sausage because it browns, caramelizes, and leaves flavorful oil that helps create socarrat. If using other plant-based options like soy curls or Daring Chicken, make sure there’s some fat in the pan.
• Spanish manzanilla olives and pimientos: Not traditional, but I love adding Spanish manzanilla olives and pimientos for flavor and color. Check labels—some olives are stuffed with anchovies. Find them in the international or olive section of most stores.
• Wine: Wine adds depth to this dish—red or white works. While it’s not traditionally used in paella, it’s often enjoyed alongside. Skip it if you prefer, and it’ll still be delicious.
• Smoked paprika: Smoked paprika works great, but for a more authentic flavor, try Spanish pimentón for a nuanced smoky taste. It’s easy to find in specialty stores or online.
• 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 the veggies for your favorites—just stick to the same volume for the best results.
• Saffron: Known as the world’s most expensive spice, saffron is sold in small, affordable quantities. A little goes a long way, adding a rich, traditional flavor. Look for it in stores like Whole Foods or order it online.

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.

Stick with short-grain rice like bomba or calasparra, which soak up broth without turning mushy. This recipe’s ratios are designed for these varieties.

Can’t find them? Arborio works well but avoid stirring to prevent a risotto texture—use a 2:1 broth-to-rice ratio. Calrose (medium grain) is another great option, widely available, with a 2 ⅓:1 ratio. If you’re desperate, parboiled rice (long grain) can work, but it’s less traditional. Go with a 2 ¼:1 ratio and expect a different texture.

Swapping rice may require tweaking ratios and cook times, so keep extra broth handy to adjust as needed!

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.

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.

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.

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.

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.

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 Easy No Egg Aioli Recipe, 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.
• Spanish Tortilla: My version of a vegan Spanish omelet sliced into wedges, is a hearty and satisfying addition to the meal.

Frequently Asked Questions

More Spanish and Cuban-Inspired Recipes