Vegetarian Shrimp Paella

Savor the vibrant flavors of Spain with this stunning Vegetarian Shrimp Paella, a plant-based twist on the classic Spanish dish. Infused with the golden hues and delicate aroma of saffron, this paella features tender short-grain rice cooked with a medley of vegetables like red bell peppers, green beans, and peas, complemented by artichoke hearts and smoky paprika. The star ingredient, plant-based shrimp, delivers the perfect seafood-inspired texture while keeping it completely vegan. Finished with fresh parsley and zesty lemon wedges, this one-pan wonder is as visually captivating as it is delicious. Perfect for weeknight dinners or special occasions, this plant-based paella will transport your taste buds straight to the Mediterranean coast while delighting even the most discerning guests.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 cups vegetable broth
• 0.5 teaspoon saffron threads
• 1 large onion, finely chopped
• 1 medium red bell pepper, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 cup canned diced tomatoes, drained
• 1.5 cups short-grain rice (such as arborio or bomba)
• 0.5 cup frozen peas
• 0.5 cup artichoke hearts, quartered
• 8 ounces plant-based shrimp
• 4 lemon wedges
• 0.25 cup fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by heating the vegetable broth in a saucepan over medium heat. Add the saffron threads and allow them to steep in the hot broth for a few minutes to release their color and aroma.

Step 2

In a large paella pan or wide, deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it begins to soften.

Step 3

Add the chopped red bell pepper and green beans to the pan, and continue to cook for another 5 minutes, stirring occasionally until the vegetables are slightly tender.

Step 4

Stir in the minced garlic and smoked paprika, cooking for an additional 1 minute until the garlic is fragrant.

Step 5

Add the drained diced tomatoes and mix well.

Step 6

Stir in the rice, ensuring it is well-coated in the mixture of oil and vegetables.

Step 7

Pour in the saffron-infused broth, add the salt and black pepper, and stir to combine. Bring to a gentle simmer, and then reduce the heat to low.

Step 8

Let the paella cook uncovered for about 15 minutes without stirring, allowing the rice to absorb the flavorful broth.

Step 9

After 15 minutes, add the peas, artichoke hearts, and plant-based shrimp on top of the rice. Do not stir.

Step 10

Cover the pan with a lid or aluminum foil and cook for another 10 minutes, until the rice is tender and the liquid is absorbed.

Step 11

Once done, remove the pan from heat and let it rest, covered, for about 5 minutes.

Step 12

Garnish with fresh parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2536.0g)

Amount per serving	% Daily Value*
Calories	1590.4

Total Fat 44.6g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6115.5mg	0%
Total Carbohydrate 260.7g	0%
Dietary Fiber 49.5g	0%
Total Sugars 50.6g
Protein 55.3g	0%

Vitamin D 0IU	0%
Calcium 600.0mg	0%
Iron 19.0mg	0%
Potassium 4649.2mg	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: 24.1%

Protein: 13.3%

Carbs: 62.6%