Vegetarian Shrimp Paella
Dive into the irresistible flavors of Vegetarian Shrimp Paella, a plant-based twist on the classic Spanish dish that’s bursting with vibrant colors and bold seasonings. This wholesome recipe blends aromatic saffron-infused vegetable broth with smoky paprika and a medley of fresh vegetables, including sweet red bell peppers, crisp green beans, and tender peas. Short-grain rice soaks up the rich flavors, while plant-based shrimp provides a succulent, protein-packed substitute for traditional seafood. Finished with artichoke hearts, fresh parsley, and zesty lemon wedges, this one-pan dish is perfect for a hearty weeknight dinner or a stunning centerpiece at your next gathering. Ready in under an hour, it offers a satisfying and flavorful way to explore Spanish cuisine without compromising your vegetarian lifestyle.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 teaspoon saffron threads
- 1 large onion, finely chopped
- 1 medium red bell pepper, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 cup canned diced tomatoes, drained
- 1.5 cups short-grain rice (such as arborio or bomba)
- 0.5 cup frozen peas
- 0.5 cup artichoke hearts, quartered
- 8 ounces plant-based shrimp
- 4 lemon wedges
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by heating the vegetable broth in a saucepan over medium heat. Add the saffron threads and allow them to steep in the hot broth for a few minutes to release their color and aroma.
In a large paella pan or wide, deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it begins to soften.
Add the chopped red bell pepper and green beans to the pan, and continue to cook for another 5 minutes, stirring occasionally until the vegetables are slightly tender.
Stir in the minced garlic and smoked paprika, cooking for an additional 1 minute until the garlic is fragrant.
Add the drained diced tomatoes and mix well.
Stir in the rice, ensuring it is well-coated in the mixture of oil and vegetables.
Pour in the saffron-infused broth, add the salt and black pepper, and stir to combine. Bring to a gentle simmer, and then reduce the heat to low.
Let the paella cook uncovered for about 15 minutes without stirring, allowing the rice to absorb the flavorful broth.
After 15 minutes, add the peas, artichoke hearts, and plant-based shrimp on top of the rice. Do not stir.
Cover the pan with a lid or aluminum foil and cook for another 10 minutes, until the rice is tender and the liquid is absorbed.
Once done, remove the pan from heat and let it rest, covered, for about 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6116 mg | 266% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 50.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4649 mg | 99% | |
*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.
