Vegan Chicken and Chorizo Paella

Dive into the vibrant flavors of this Vegan Chicken and Chorizo Paella, a plant-based twist on the classic Spanish dish that’s as hearty as it is flavorful. This one-pot wonder combines smoky vegan chorizo, tender vegan chicken pieces, and saffron-infused rice for an unforgettable meal that's both comforting and packed with Mediterranean flair. With a base of perfectly cooked short-grain rice, sweet red bell peppers, and tangy grated tomatoes, every bite is bursting with bold, savory goodness. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this recipe is perfect for a cozy weeknight dinner or an impressive centerpiece for entertaining. Plus, it’s all made in under an hour for effortless cooking! Ideal for vegans and non-vegans alike, this paella showcases how satisfying plant-forward eating can be.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 200 grams vegan chicken pieces
• 150 grams vegan chorizo sausage
• 1 medium onion, finely chopped
• 1 medium red bell pepper, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon smoked paprika
• 0.25 teaspoon saffron threads
• 2 medium tomatoes, grated
• 4 cups vegetable broth
• 1.5 cups short grain rice (such as Bomba or Arborio)
• 0.5 cup frozen green peas
• 1 whole lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat olive oil in a large paella pan or non-stick skillet over medium heat.

Step 2

Add vegan chicken pieces and sliced vegan chorizo sausage to the pan. Cook for about 5 minutes or until they start to brown. Remove from the pan and set aside.

Step 3

In the same pan, add the chopped onion and red bell pepper. Sauté for about 5 minutes until the vegetables are soft.

Step 4

Add minced garlic, smoked paprika, and saffron threads to the pan and cook for 1 minute, stirring constantly, until fragrant.

Step 5

Stir in the grated tomatoes and let the mixture simmer for about 3 minutes, until it thickens slightly.

Step 6

Pour in the vegetable broth and bring to a boil. Stir in the salt and black pepper.

Step 7

Once the broth is boiling, sprinkle the rice evenly into the pan. Stir to ensure the rice is evenly distributed, then let it simmer without stirring for 15 minutes.

Step 8

Reduce the heat to low and check the rice; if needed, add a bit of water or broth to cover any exposed rice and prevent burning.

Step 9

Add the browned vegan chicken and chorizo back into the pan, along with the green peas. Cook for an additional 10 minutes or until the rice is tender and most of the liquid has been absorbed.

Step 10

Remove the pan from heat and cover with a clean kitchen towel. Let it rest for 5 minutes.

Step 11

Garnish with fresh parsley and arrange lemon wedges around the paella.

Step 12

Serve hot, squeezing the lemon juice over individual portions to taste.

Nutrition Facts

Serving size	(2048.2g)

Amount per serving	% Daily Value*
Calories	1783.0

Total Fat 66.5g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6426.6mg	0%
Total Carbohydrate 212.3g	0%
Dietary Fiber 33.7g	0%
Total Sugars 35.0g
Protein 96.5g	0%

Vitamin D 0IU	0%
Calcium 469.1mg	0%
Iron 16.7mg	0%
Potassium 3794.7mg	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: 32.6%

Protein: 21.1%

Carbs: 46.3%