Paella is one of the best-known dishes of Spanish gastronomy and with what I like rice I couldn’t miss a vegan paella on the blog. I hope there are no purist specialists in paellas because my version is not exactly the traditional one (it is more like rice with things), although I love it and it is very healthy and light.

I have used my favorite vegetables for this dish, but you can use any. Sometimes I also add seaweed because they are very nutritious and give it a very interesting sea flavor, although this is my favorite recipe, that’s why it’s the one I share. In case you are interested, I usually use wakame seaweed, which I hydrate in hot water and then use that same water to make the paella if I don’t have a good vegetable broth by hand.



  • 2 cucharadas de aceite de oliva virgen extra
  • 4 dientes de ajo
  • 1/2 cebolla
  • 1/2 pimiento rojo
  • 1/2 pimiento verde
  • 2 tomates
  • 1 taza de corazones de alcachofas congelados (120 gramos)
  • 1/2 taza de judías verdes congeladas (75 gramos)
  • 1/2 taza de guisantes congelados (65 gramos)
  • 1 y 1/4 tazas de arroz Basmati (240 gramos)
  • 4 tazas de caldo de verduras (1 litro)
  • 2 cucharaditas de cúrcuma
  • 1 cucharadita de pimentón dulce
  • Sal y pimienta negra al gusto (opcional)


  1. Pour the oil into the paella and when is hot add the garlic, onion, red pepper and green pepper, all of them chopped. Cook over medium heat until golden brown.
  2. Add the tomatoes and cook for about 5-10 minutes.
  3. Add the artichoke hearts, green beans and peas and cook for a further 5 minutes.
  4. Add the rice and cook until the edges start to show through . Add the broth (which must be hot), the turmeric and the paprika. Season to taste.
  5. Let cook over medium to medium-high heat for about 15 to 20 minutes or until the rice is done. If it needs more broth, add more as you go.
  6. Ideally, let the paella sit covered before eating, for at least 5-10 minutes.
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