Vegetarian Chicken and Chorizo Paella

Bring the vibrant flavors of Spain to your table with this Vegetarian Chicken and Chorizo Paella, a plant-based twist on the classic dish that doesn’t compromise on taste or authenticity. This hearty one-pan recipe features smoky vegetarian chorizo, tender vegetarian chicken pieces, and fragrant saffron-infused rice, perfectly complemented by sweet bell peppers, peas, and a splash of dry white wine. The use of traditional paella rice ensures a creamy yet distinct texture, while a bright squeeze of lemon and fresh parsley add a finishing touch of freshness. Easy to make and ready in under an hour, this vegetarian paella is ideal for weeknight dinners or special gatherings. Perfect for both meat-free eaters and lovers of bold, Spanish-inspired flavors, this recipe will transport your taste buds straight to Valencia!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 200 grams vegetarian chicken pieces
• 150 grams vegetarian chorizo
• 1 large onion
• 1 medium red bell pepper
• 3 garlic cloves
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 pinch saffron threads
• 750 milliliters vegetable stock
• 125 milliliters dry white wine
• 300 grams paella rice (e.g., Bomba or Arborio)
• 100 grams frozen peas
• 1 lemon
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Add the vegetarian chicken pieces and chorizo to the pan. Cook for about 5-7 minutes, turning occasionally, until lightly browned. Remove them from the pan and set aside.

Step 3

In the same pan, add chopped onion and red bell pepper. Cook for about 5 minutes until they start to soften.

Step 4

Stir in minced garlic, cooking for another minute until fragrant, then add the tomato paste, smoked paprika, and saffron threads. Stir well to combine.

Step 5

Pour in the vegetable stock and white wine, and bring to a simmer. Add the paella rice, stirring to ensure it is evenly distributed.

Step 6

Reduce the heat to low and let the paella simmer without stirring for about 15 minutes.

Step 7

Gently fold the browned vegetarian chicken and chorizo back into the rice mixture along with the frozen peas. Cover and let cook for another 10 minutes or until the rice is cooked through and has absorbed most of the liquid.

Step 8

Season with salt and black pepper to taste.

Step 9

Remove from heat and let the paella rest for a few minutes. Squeeze the juice of one lemon over the top and garnish with freshly chopped parsley.

Step 10

Serve hot, optionally with extra lemon wedges on the side.

Nutrition Facts

Serving size	(2080.9g)

Amount per serving	% Daily Value*
Calories	2590.8

Total Fat 67.9g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 5986.3mg	0%
Total Carbohydrate 369.9g	0%
Dietary Fiber 35.8g	0%
Total Sugars 41.9g
Protein 107.0g	0%

Vitamin D 0IU	0%
Calcium 420.7mg	0%
Iron 17.6mg	0%
Potassium 3840.6mg	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: 24.3%

Protein: 17.0%

Carbs: 58.7%