Vegetarian Chicken and Chorizo Paella
Discover the bold and satisfying flavors of Vegetarian Chicken and Chorizo Paella, a colorful plant-based twist on the beloved Spanish classic. Loaded with tender vegetarian chicken pieces, smoky vegetarian chorizo, and vibrant vegetables like red bell pepper and peas, this hearty one-pan dish is infused with rich, aromatic spices including smoked paprika and saffron threads for an authentic depth of flavor. The paella rice absorbs the savory blend of vegetable stock and white wine, creating a perfectly fluffy and flavorful base that pairs beautifully with the tangy brightness of fresh lemon juice and parsley. Ready in under an hour and perfect for sharing, this vegetarian paella is an ideal centerpiece for weeknight dinners or festive gatherings, offering a deliciously satisfying meal brimming with Spanish-inspired flair. Keywords: vegetarian paella, plant-based paella, Spanish vegetarian recipes, vegetarian chicken recipes, one-pan dinner, easy paella recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 200 grams vegetarian chicken pieces
- 150 grams vegetarian chorizo
- 1 large onion
- 1 medium red bell pepper
- 3 garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- 750 milliliters vegetable stock
- 125 milliliters dry white wine
- 300 grams paella rice (e.g., Bomba or Arborio)
- 100 grams frozen peas
- 1 lemon
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large non-stick paella pan or a wide skillet over medium heat.
Add the vegetarian chicken pieces and chorizo to the pan. Cook for about 5-7 minutes, turning occasionally, until lightly browned. Remove them from the pan and set aside.
In the same pan, add chopped onion and red bell pepper. Cook for about 5 minutes until they start to soften.
Stir in minced garlic, cooking for another minute until fragrant, then add the tomato paste, smoked paprika, and saffron threads. Stir well to combine.
Pour in the vegetable stock and white wine, and bring to a simmer. Add the paella rice, stirring to ensure it is evenly distributed.
Reduce the heat to low and let the paella simmer without stirring for about 15 minutes.
Gently fold the browned vegetarian chicken and chorizo back into the rice mixture along with the frozen peas. Cover and let cook for another 10 minutes or until the rice is cooked through and has absorbed most of the liquid.
Season with salt and black pepper to taste.
Remove from heat and let the paella rest for a few minutes. Squeeze the juice of one lemon over the top and garnish with freshly chopped parsley.
Serve hot, optionally with extra lemon wedges on the side.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 10.4 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 929 mg | 20% | |
*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.
