Vegan Arroz con Mariscos
Dive into the vibrant world of Vegan Arroz con Mariscos, a plant-based twist on a beloved seafood classic that captures the essence of coastal cuisine without the fish. Brimming with fragrant spices like smoked paprika, turmeric, and oregano, this dish features tender long-grain rice simmered in rich vegetable broth and infused with ocean-inspired flavors using crumbled nori sheets. A colorful medley of chickpeas, artichoke hearts, hearts of palm, and peas adds texture and visual appeal, while a drizzle of olive oil and fresh parsley bring a final touch of brightness. Perfect for an elevated, vegan-friendly dinner, this hearty and wholesome skillet dish is ideal for serving with lemon wedges for that signature tangy finish. A satisfying, one-pan recipe packed with flavor and flair!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups vegetable broth
- 1 leaf bay leaf
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 0.5 teaspoons turmeric
- 1 teaspoon dried oregano
- 1 cup cooked chickpeas
- 1 cup artichoke hearts, quartered
- 1 cup hearts of palm, sliced
- 2 sheets nori sheets, crumbled
- 0.5 cup frozen peas
- 1 large lemon, cut into wedges
- to taste salt
- to taste black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. Set aside.
In a large skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and diced red bell pepper, and sauté for about 5 minutes until the onions are translucent.
Stir in the minced garlic, and cook for another minute until fragrant, taking care not to burn the garlic.
Add the tomato paste, smoked paprika, turmeric, and dried oregano to the skillet. Stir to combine with the onion and pepper mixture.
Add the rinsed rice to the skillet, stirring well to coat the grains with the spice and vegetable mixture.
Pour in the vegetable broth, add the bay leaf, and bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes.
After 15 minutes, add the crumbled nori sheets, chickpeas, artichokes, hearts of palm, and peas to the rice mixture. Toss gently to combine all ingredients.
Cover the skillet again and allow to cook for another 10 minutes, or until the rice is tender and most of the liquid is absorbed.
Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Season with salt and black pepper to taste. Remove and discard the bay leaf.
Drizzle with the remaining tablespoon of olive oil and garnish with freshly chopped parsley.
Serve the Vegan Arroz con Mariscos with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
