Vegan Shrimp Paella

Dive into the vibrant world of Spanish cuisine with this delectable Vegan Shrimp Paella—a plant-based twist on the classic seafood favorite! Packed with smoky flavors from paprika and saffron, this one-pan dish features tender short-grain rice infused with vegetable broth, zesty tomato paste, and a medley of colorful vegetables like bell peppers, peas, and artichoke hearts. The addition of vegan shrimp brings a seafood-inspired bite without compromising your dietary choices. Quick to prepare in under an hour, this paella is perfect for weeknight dinners or special occasions. Serve it with fresh lemon wedges and chopped parsley for a burst of freshness. This easy vegan paella recipe is completely dairy-free, meat-free, and bursting with authentic Mediterranean flavors—your new go-to for a delicious and nourishing meal!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 medium, diced red onion
• 1 large, diced red bell pepper
• 1 large, diced green bell pepper
• 3 minced garlic cloves
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 0.5 teaspoon saffron threads
• 2 cups short-grain rice
• 4 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 cup frozen peas
• 1 14-ounce can, drained and quartered artichoke hearts
• 8 ounces vegan shrimp
• 1 sliced into wedges lemon
• 0.25 cup, chopped fresh parsley
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the olive oil over medium heat in a large, deep skillet or paella pan.

Step 2

Add the diced red onion and cook for about 3-4 minutes until softened.

Step 3

Stir in the diced red and green bell peppers and cook for another 5 minutes, until they start to soften.

Step 4

Add the minced garlic and cook for 1 minute, until fragrant.

Step 5

Mix in the tomato paste, smoked paprika, and saffron threads. Stir well to coat the vegetables.

Step 6

Add the short-grain rice, stirring to combine it with the vegetables and spices.

Step 7

Pour in the vegetable broth and diced tomatoes (with their juices). Stir everything together, then let it come to a simmer.

Step 8

Reduce the heat to low and cover the pan. Let simmer for about 20 minutes, or until the rice is cooked through and has absorbed most of the liquid.

Step 9

Stir in the frozen peas and artichoke hearts, and arrange the vegan shrimp on top of the rice.

Step 10

Cover and cook for an additional 5 minutes, just to heat everything through and allow flavors to meld.

Step 11

Season with salt and black pepper to taste.

Step 12

Remove from heat and let the paella sit for about 5 minutes before serving.

Step 13

Garnish with lemon wedges and fresh parsley before serving.

Nutrition Facts

Serving size	(3078.6g)

Amount per serving	% Daily Value*
Calories	2166.0

Total Fat 71.6g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 10.4g
Cholesterol 7.9mg	0%
Sodium 6321.2mg	0%
Total Carbohydrate 333.2g	0%
Dietary Fiber 67.4g	0%
Total Sugars 58.6g
Protein 59.6g	0%

Vitamin D 0IU	0%
Calcium 578.0mg	0%
Iron 18.3mg	0%
Potassium 5640.8mg	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: 29.1%

Protein: 10.8%

Carbs: 60.2%