Vegan Chicken and Chorizo Paella
Experience the vibrant flavors of Spain with this Vegan Chicken and Chorizo Paella, a plant-based twist on the classic dish. Packed with smoky vegan chorizo, tender vegan chicken pieces, and aromatic saffron threads, this hearty recipe captures the essence of traditional paella while remaining completely meat-free. Short-grain rice absorbs the rich vegetable broth infused with garlic, paprika, and grated tomatoes, creating a perfectly creamy, flavorful base. Bright green peas add pops of color, and a garnish of fresh parsley paired with zesty lemon wedges completes this eye-catching dish. Perfect for dinner parties or weeknight meals, this vegan paella is an impressive yet approachable recipe that showcases bold Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 200 grams vegan chicken pieces
- 150 grams vegan chorizo sausage
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.25 teaspoon saffron threads
- 2 medium tomatoes, grated
- 4 cups vegetable broth
- 1.5 cups short grain rice (such as Bomba or Arborio)
- 0.5 cup frozen green peas
- 1 whole lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat olive oil in a large paella pan or non-stick skillet over medium heat.
Add vegan chicken pieces and sliced vegan chorizo sausage to the pan. Cook for about 5 minutes or until they start to brown. Remove from the pan and set aside.
In the same pan, add the chopped onion and red bell pepper. Sauté for about 5 minutes until the vegetables are soft.
Add minced garlic, smoked paprika, and saffron threads to the pan and cook for 1 minute, stirring constantly, until fragrant.
Stir in the grated tomatoes and let the mixture simmer for about 3 minutes, until it thickens slightly.
Pour in the vegetable broth and bring to a boil. Stir in the salt and black pepper.
Once the broth is boiling, sprinkle the rice evenly into the pan. Stir to ensure the rice is evenly distributed, then let it simmer without stirring for 15 minutes.
Reduce the heat to low and check the rice; if needed, add a bit of water or broth to cover any exposed rice and prevent burning.
Add the browned vegan chicken and chorizo back into the pan, along with the green peas. Cook for an additional 10 minutes or until the rice is tender and most of the liquid has been absorbed.
Remove the pan from heat and cover with a clean kitchen towel. Let it rest for 5 minutes.
Garnish with fresh parsley and arrange lemon wedges around the paella.
Serve hot, squeezing the lemon juice over individual portions to taste.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.3 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1038 mg | 22% | |
*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.
