Learn how to make a vegan paella (paella verde) with this easy recipe from Spanish chef and paella expert Omar Allibhoy.
- Chef’s choice: “Let me introduce to you my green paella, bursting with veggie goodness!” says Omar. “It’s super easy and with a beautiful caramelised sweetness.”
- Delicious veggies: This vegan paella is full of flavoursome greens, including baby spinach, crispy courgettes and artichokes.
- Get a crispy base: For the final 8-10 minutes of cooking time it’s very important not to stir the paella. This is because you want the rice to settle and form a compact layer that will eventually fry once the stock has been absorbed, creating the famous socarrat (crispy base) that’s so prized.
Browse more delicious vegan dinner recipes.
Join Extradelicious to unlock Cook Mode
Ingredients
- 1.4 litres vegetable stock
- Pinch saffron threads
- 120ml extra-virgin olive oil
- 4-5 baby artichokes, peeled, trimmed and halved
- 1 courgette, cut into 2cm discs
- Bunch purple sprouting or tenderstem broccoli, stalks and florets separated
- 6 garlic cloves, finely chopped
- 1 tbsp smoked paprika
- 1 medium tomato, coarsely grated or whizzed
- 400g paella (bomba) rice
- 2 parsley sprigs, roughly chopped
- 2 thyme sprigs, roughly chopped
- 100g baby spinach
Specialist kit
- Paella pan
Join Extradelicious to unlock Cook Mode
Method
- Add the vegetable stock and saffron to a pan over a very low heat and leave to gently warm through and infuse while you prepare the paella.
- Pour the olive oil into a paella pan over a high heat. Once shimmering hot, add the vegetables, starting with the firmest and working through to the softest. In this case, begin with the artichokes and courgette, followed by the broccoli stalks. Cook for 3-5 minutes, stirring regularly, until seared and browned all over. Season with a pinch of salt.
- Push the vegetables to the outside of the pan, then add the garlic and paprika. Cook, stirring, for 20-30 seconds, then add the tomato and stir to stop the garlic from burning.
- Cook for another 4 minutes until the liquid in the tomato has reduced, then stir in the rice and leave to toast for a few minutes.
- Pour in the saffron-infused stock.
- Give everything a stir.
- Turn the heat up to high and cook for 8 minutes. Stir in the broccoli florets, parsley, thyme and spinach, then give the pan one last shake to allow all the ingredients to settle and form a flat layer. Turn the heat down to low and leave to cook for another 10 minutes until all the stock has been absorbed and a crispy socarrat has formed on the underside of the paella. Season to taste. then serve immediately.
Nutrition
- 515kcals Calories
- 32g (4.7g saturated) Fat
- 11g Protein
- 40g (9.4g sugars) Carbs
- 11g Fibre
- 2.3g Salt
Leave a comment, question or tip