Vegan Shrimp Paella
Transport your taste buds to the vibrant coasts of Spain with this Vegan Shrimp Paella, a plant-based twist on the classic dish that doesn’t skimp on bold, savory flavors. This recipe combines smoky paprika, fragrant saffron, and hearty short-grain rice simmered in a rich vegetable broth, creating the perfect base for an array of colorful vegetables like bell peppers, peas, and artichoke hearts. The pièce de résistance? Tender and flavorful vegan shrimp that add a seafood-inspired touch without any animal products. Quick to prepare in under an hour, this one-pan wonder is as visually stunning as it is delicious, making it ideal for weeknight dinners or festive gatherings. Garnished with fresh parsley and zesty lemon wedges, this vegan paella is a show-stopping, flavor-packed dish that will delight vegans and omnivores alike.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced red onion
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 2 cups short-grain rice
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 cup frozen peas
- 1 14-ounce can, drained and quartered artichoke hearts
- 8 ounces vegan shrimp
- 1 sliced into wedges lemon
- 0.25 cup, chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil over medium heat in a large, deep skillet or paella pan.
Add the diced red onion and cook for about 3-4 minutes until softened.
Stir in the diced red and green bell peppers and cook for another 5 minutes, until they start to soften.
Add the minced garlic and cook for 1 minute, until fragrant.
Mix in the tomato paste, smoked paprika, and saffron threads. Stir well to coat the vegetables.
Add the short-grain rice, stirring to combine it with the vegetables and spices.
Pour in the vegetable broth and diced tomatoes (with their juices). Stir everything together, then let it come to a simmer.
Reduce the heat to low and cover the pan. Let simmer for about 20 minutes, or until the rice is cooked through and has absorbed most of the liquid.
Stir in the frozen peas and artichoke hearts, and arrange the vegan shrimp on top of the rice.
Cover and cook for an additional 5 minutes, just to heat everything through and allow flavors to meld.
Season with salt and black pepper to taste.
Remove from heat and let the paella sit for about 5 minutes before serving.
Garnish with lemon wedges and fresh parsley before serving.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1557 mg | 68% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 16.2 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1256 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.
