Vegan Arroz con Mariscos

Experience the bold flavors of the sea—completely plant-based—with this Vegan Arroz con Mariscos! Inspired by the traditional Spanish and Latin American seafood rice dish, this vegan version shines with the briny essence of crumbled nori sheets and the hearty textures of chickpeas, artichoke hearts, and hearts of palm. Smoked paprika, turmeric, and a dash of tomato paste create a vibrant, golden-hued rice infused with rich, smoky undertones. Finished with fresh parsley and tangy lemon wedges, this one-pan wonder is not only visually stunning but packed with flavor. Perfect for cozy dinners or impressing guests, it’s a must-try for anyone seeking a delicious, dairy-free, and seafood-free take on a classic favorite.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups long-grain white rice
• 3 cups vegetable broth
• 1 leaf bay leaf
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 large red bell pepper, diced
• 3 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons smoked paprika
• 0.5 teaspoons turmeric
• 1 teaspoon dried oregano
• 1 cup cooked chickpeas
• 1 cup artichoke hearts, quartered
• 1 cup hearts of palm, sliced
• 2 sheets nori sheets, crumbled
• 0.5 cup frozen peas
• 1 large lemon, cut into wedges
• 0 to taste salt
• 0 to taste black pepper
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. Set aside.

Step 2

In a large skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and diced red bell pepper, and sauté for about 5 minutes until the onions are translucent.

Step 3

Stir in the minced garlic, and cook for another minute until fragrant, taking care not to burn the garlic.

Step 4

Add the tomato paste, smoked paprika, turmeric, and dried oregano to the skillet. Stir to combine with the onion and pepper mixture.

Step 5

Add the rinsed rice to the skillet, stirring well to coat the grains with the spice and vegetable mixture.

Step 6

Pour in the vegetable broth, add the bay leaf, and bring the mixture to a boil over medium-high heat.

Step 7

Reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes.

Step 8

After 15 minutes, add the crumbled nori sheets, chickpeas, artichokes, hearts of palm, and peas to the rice mixture. Toss gently to combine all ingredients.

Step 9

Cover the skillet again and allow to cook for another 10 minutes, or until the rice is tender and most of the liquid is absorbed.

Step 10

Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.

Step 11

Season with salt and black pepper to taste. Remove and discard the bay leaf.

Step 12

Drizzle with the remaining tablespoon of olive oil and garnish with freshly chopped parsley.

Step 13

Serve the Vegan Arroz con Mariscos with lemon wedges on the side for squeezing over the dish.

Nutrition Facts

Serving size	(1974.0g)

Amount per serving	% Daily Value*
Calories	1728.0

Total Fat 57.0g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 4349.6mg	0%
Total Carbohydrate 258.3g	0%
Dietary Fiber 54.0g	0%
Total Sugars 44.2g
Protein 58.1g	0%

Vitamin D 0IU	0%
Calcium 565.4mg	0%
Iron 24.9mg	0%
Potassium 4431.9mg	0%

*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.

Source of Calories

Fat: 28.8%

Protein: 13.1%

Carbs: 58.1%