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Spanish Veggie Paella

Spanish Veggie Paella

This Spanish-inspired vegan paella is bursting with colourful veggies, fragrant spices, and crunchy nuts. Easy to make in one pot, it’s perfect for a fuss-free midweek dinner.
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Hands-on time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mediterranean, Plant-Based, Spanish, Vegan
Servings 4

Ingredients
 

  • 1 TBSP olive oil
  • 1 large brown onion (160g) finely diced
  • 2 tsp minced garlic
  • 1 red bell pepper (200g) deseeded and diced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 300 g / 1⅓ cups Spanish paella rice
  • pinch of saffron* or substitute with ¼ tsp ground turmeric
  • 1 medium tomato (100g) diced
  • 1 litre / 4 cups hot vegetable stock (broth)
  • handful of fine green beans (about 100g) trimmed and halved
  • 6 –8 baby corn
  • 80 g / ½ cup cashews
  • salt to taste
  • ground black or cayenne pepper to taste
  • 16 black pitted olives
  • sprinkling of green nori flakes or dried parsley
  • 35 g / ⅓ cup toasted flaked almonds

Instructions
 

  • Infuse the saffron in a little hot water and prepare the vegetable stock.
  • In a large, deep-sided frying pan (skillet), gently heat the oil. Add the onion and cook until soft. Meanwhile, chop the remaining vegetables.
  • Add the garlic, bell pepper, cumin, and paprika. Cook for a minute, adding a splash of water if needed to prevent sticking.
  • Stir in the rice and saffron (or turmeric), followed by the tomato and hot stock. Bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
  • Add the green beans, baby corn, and cashews. Simmer for another 10 minutes. Stir regularly towards the end of the cooking time. Add a little more stock or water, if needed.
  • While the rice is cooking, prepare any side dishes. (My family loves to serve this paella with some Crispy Garlic Bread, Toasted Tortilla Chips, or a large bowl of Crispy Kale).
  • Once the rice is tender but still has a slight bite, remove from the heat. Season to taste with salt and pepper.
  • Serve on warm plates with a scattering of olives, nori flakes or parsley, and toasted flaked almonds.

Notes

* Saffron gives paella its classic golden hue and nutty aroma, but it can be pricey. For a budget-friendly alternative, substitute with ½ tsp ground turmeric.
Storage Instructions:
Store leftovers in the fridge and eat within 24 hours. As with all rice dishes, make sure the rice is cooled quickly and refrigerated within an hour.
Keyword easy one-pot meal, easy vegan dinner, one pot vegan dinner, plant-based dinner, Spanish rice dish, vegan paella, veggie paella
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