Vegetarian Chicken Paella
Transport your taste buds to Spain with this mouthwatering Vegetarian Chicken Paella, a plant-based twist on the classic Spanish dish. This hearty recipe features tender plant-based chicken strips, vibrant saffron-infused rice, and a medley of colorful vegetables like bell peppers, artichoke hearts, and sweet peas. Smoked paprika and saffron bring bold, authentic flavors, while protein-packed chickpeas ensure every bite is as satisfying as it is nourishing. With just 15 minutes of prep time and a one-pan cooking method, this dish is perfect for weeknight dinners or special occasions. Complete with a garnish of fresh parsley and zesty lemon wedges, this vegan-friendly paella is sure to impress your guests and leave you craving seconds.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 1 large tomato, chopped
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 1.5 cups short-grain rice
- 4 cups vegetable broth
- 0.5 cup frozen peas
- 1 cup artichoke hearts, quartered
- 1 cup canned chickpeas, drained and rinsed
- 1 lemon, cut into wedges
- 10 ounces plant-based chicken strips
- 2 tablespoons parsley, chopped for garnish
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large paella pan or a wide, shallow skillet over medium heat.
Add the chopped onion and cook until they become translucent, about 5 minutes.
Stir in the red and green bell peppers and cook for another 3 minutes until they begin to soften.
Add the minced garlic and chopped tomato, stirring continuously for 2 minutes.
Sprinkle in the smoked paprika and saffron threads, stirring to combine well.
Add the plant-based chicken strips to the pan and cook until they are slightly golden, about 5 minutes.
Pour in the rice and stir to coat the grains with the oil and vegetables.
Add vegetable broth, salt, and black pepper, and bring the mixture to a boil.
Reduce heat to a simmer, and cook without stirring for 20 minutes, or until the rice has absorbed most of the broth.
Scatter the peas, artichoke hearts, and chickpeas over the top of the rice, cover with a lid, and continue to cook for another 5 minutes.
Turn off the heat and let the paella rest for 5 minutes. The remaining heat will finish cooking the rice and help mingle the flavors.
Garnish with chopped parsley and arrange lemon wedges around the dish for squeezing over the paella before serving.
Drizzle the remaining tablespoon of olive oil over the top before serving.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6702 mg | 291% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 48.4 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4924 mg | 105% | |
*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.
