Spanish Vegan Paella (One Pot)

This Spanish Vegan Paella recipe is so easy to make and full of flavor! It's topped with artichokes and European olives that are bursting with flavor and can be made in one pan for easy kitchen cleanup!

Course Main Course

Cuisine Spanish

Diet Low Fat, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 493kcal

Author Rachel

Equipment

Stovetop

Ingredients

1 red bell pepper diced
1 cup green beans trimmed and quartered
1 cup bomba rice or arborio rice
½ tsp salt
1 pinch of saffron about 1/2 tsp, use turmeric if you don’t have it
1 tsp sweet paprika
1 tbsp tomato paste
1 15-oz can diced tomatoes
2 cups low-sodium vegetable broth
1 15-oz can chickpeas drained and rinsed
1 cup Manzanilla olives pitted and sliced
1 14-oz can artichokes drained and quartered
1 lemon optional, sliced for serving

US Customary - Metric

Instructions

In a large skillet or paella pan over medium-high heat, cook the green beans and pepper first. Cook for a few minutes until they start to brown. Add a splash of broth as needed to prevent sticking.
1 red bell pepper, 1 cup green beans
Add the rice and fry for a couple minutes, then add the salt, saffron, paprika, tomato paste, diced tomatoes and stir well to combine for a couple minutes.
1 cup bomba rice, 1 pinch of saffron, 1 tsp sweet paprika, 1 tbsp tomato paste, 1 15-oz can diced tomatoes, 1/2 tsp salt
Add the broth along with the chickpeas, stir to combine. Bring to boil, then turn down heat to a low boil and cook for it 10 minutes without stirring. Rotate the pan a couple times throughout the cooking process to ensure even cooking.
2 cups low-sodium vegetable broth, 1 15-oz can chickpeas
After 10 minutes, add the olives and artichokes to the top, then cover with a lid and continue cooking without stirring for another 8-10 minutes.
1 cup Manzanilla olives, 1 14-oz can artichokes
Keeping the lid on, remove from heat for 5-10 minutes to allow the rice to finish soaking up any last liquid. Serve with a squeeze of fresh lemon juice over top if desired.
1 lemon

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Can't find saffron? Use turmeric instead.

Nutrition