Vegan Spanish Paella

As a little girl growing up in Mallorca, I truly didn’t appreciate the joy and comfort of a home cooked Paella. Mostly, I would just be longing to get back to my friends and getting back into the sea – long family lunches were certainly not on my agenda!  

Whilst making this veggie paella I realised how times have changed, how I savour long lunches with my daughters, and how this dish with it sweet smoky paprika aroma, the sharpness of the fresh lemon juice and the pungent garlic was enough to transport me back.

This paella is super easy to make and far less arduous than a risotto – no constant stirring is required; in fact, it is actively discouraged! Try it, you’ll be genuinely surprised at how quickly a Spanish vegan delight will be gracing your table.

Vegan Spanish Paella

Recipe by Gemma SimmoniteCourse: MainDifficulty: Easy


Prep time


Cooking time






  • 3 tablespoons of olive oil

  • 1 onion finely diced

  • 3 garlic cloves minced

  • 1 red pepper chopped

  • 300g Bomba rice

  • 1 tsp chilli flakes

  • 2 tsp smoked paprika

  • 900ml of vegetable stock

  • A good pinch of saffron strands

  • ½ can of tinned tomatoes

  • 75ml of vegan white wine

  • 150g of green beans

  • 4 x stems of broccoli

  • 80g frozen petit pois peas

  • A handful of Spanish olives halved

  • 1 lemon

  • 1 handful of flat leaf parsley

  • Salt and pepper to taste


  • Heat the olive oil in a large frying pan, or a paella pan, and cook the diced onion and garlic until softened and translucent.
  • Make up the vegetable stock, then add the saffron threads and let them infuse.
  • Add the chopped red pepper to the pan and cook for a further few minutes until softened.
  • Stir in the chilli flakes and smoked paprika and cook for a further minute.
  • Add the rice to the pan and stir very well, make sure the rice is completely coated for and cook for a further two minutes.
  • Pour in the white wine, and the tinned tomatoes and let bubble for a further minute.
  • Pour in the stock, give one stir and leave on a low to medium heat for around twenty minutes.
  • Meanwhile blanch the green beans, broccoli, and peas in boiling water for two-three minutes, then refresh under cold water.
  • Now check your rice, you are looking for the liquid to have been absorbed and for the rice to be cooked through, but still retains it bite. If it’s not quite there, cover with foil and lower the heat.
  • When ready, give a good squeeze of lemon juice, add your blanched vegetables, gently incorporating them into the rice, check your seasoning, and to finish scatter with fresh parsley, olives and serve with more lemon wedges.


  • This paella is super easy to make and far less arduous than a risotto – no constant stirring is required; in fact, it is actively discouraged!

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