Vegetarian Chicken Paella

Savor the vibrant flavors of Spain with our Vegetarian Chicken Paella, a plant-based twist on the classic dish that’s bursting with color and aroma. This hearty one-pan wonder combines tender plant-based chicken strips, smoky paprika, and fragrant saffron-infused rice, layering in a medley of fresh veggies like bell peppers, tomatoes, and artichoke hearts. Chickpeas and peas add a boost of protein and texture, while a squeeze of fresh lemon brings a zesty finish to this comforting meal. Perfectly seasoned and cooked to golden perfection, this family-friendly recipe offers a satisfying vegan and vegetarian alternative to traditional paella. Ready in under an hour and ideal for weeknight dinners or special occasions, this dish will transport your taste buds straight to the sunny shores of Spain!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 garlic cloves, minced
• 1 large tomato, chopped
• 1 teaspoon smoked paprika
• 0.5 teaspoon saffron threads
• 1.5 cups short-grain rice
• 4 cups vegetable broth
• 0.5 cup frozen peas
• 1 cup artichoke hearts, quartered
• 1 cup canned chickpeas, drained and rinsed
• 1 lemon, cut into wedges
• 10 ounces plant-based chicken strips
• 2 tablespoons parsley, chopped for garnish
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large paella pan or a wide, shallow skillet over medium heat.

Step 2

Add the chopped onion and cook until they become translucent, about 5 minutes.

Step 3

Stir in the red and green bell peppers and cook for another 3 minutes until they begin to soften.

Step 4

Add the minced garlic and chopped tomato, stirring continuously for 2 minutes.

Step 5

Sprinkle in the smoked paprika and saffron threads, stirring to combine well.

Step 6

Add the plant-based chicken strips to the pan and cook until they are slightly golden, about 5 minutes.

Step 7

Pour in the rice and stir to coat the grains with the oil and vegetables.

Step 8

Add vegetable broth, salt, and black pepper, and bring the mixture to a boil.

Step 9

Reduce heat to a simmer, and cook without stirring for 20 minutes, or until the rice has absorbed most of the broth.

Step 10

Scatter the peas, artichoke hearts, and chickpeas over the top of the rice, cover with a lid, and continue to cook for another 5 minutes.

Step 11

Turn off the heat and let the paella rest for 5 minutes. The remaining heat will finish cooking the rice and help mingle the flavors.

Step 12

Garnish with chopped parsley and arrange lemon wedges around the dish for squeezing over the paella before serving.

Step 13

Drizzle the remaining tablespoon of olive oil over the top before serving.

Nutrition Facts

Serving size	(2740.6g)

Amount per serving	% Daily Value*
Calories	2195.6

Total Fat 78.1g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 6.8g
Cholesterol 0mg	0%
Sodium 6701.6mg	0%
Total Carbohydrate 283.4g	0%
Dietary Fiber 62.0g	0%
Total Sugars 48.4g
Protein 114.2g	0%

Vitamin D 0IU	0%
Calcium 592.3mg	0%
Iron 22.3mg	0%
Potassium 4924.4mg	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: 30.7%

Protein: 19.9%

Carbs: 49.4%