Vegan Chorizo Paella Recipe

This Vegan Chorizo Paella Recipe is perfect for a weeknight or weekend dinner. It will take approximately 40 minutes to make (15 minutes prep time and 25 minutes cook time) and will yield approximately 6-8 servings. The recipe is courtesy of Before the Butcher.

Vegan Chorizo Paella Recipe

14 oz. Plant-Based Chorizo
2 1/2 cups vegetable stock
1/2 tbsp. saffron
2 Tbsp. vegetable oil
1 small yellow onion, finely chopped
5 garlic cloves, crushed
1 small orange bell pepper, chopped
10 heirloom cherry tomatoes, sliced into halves
2 Tbsp. tomato purée
2 tbsp. smoked paprika
1 cup BOMBA short-grain rice, uncooked
1 cup fresh peas
Handful of fresh parsley, chopped

Bring vegetable stock to a simmer, remove from heat, add saffron and allow to infuse.

Meanwhile, heat 2 T of vegetable oil in a large frying pan on medium heat. Add chorizo and
cook for 5 minutes, breaking into crumbles as you stir. Transfer the chorizo into bowl, set aside.

Pour a little more oil into the pan and add the finely chopped onion. Fry until it starts to
brown, add crushed garlic and chopped bell pepper. Cook until browned. Add chopped
cherry tomatoes, tomato purée and smoked paprika. Cook 3-4 minutes, stirring as needed.

Add the rice. Stir until the rice is translucent, then add the stock. Gently simmer for 8
minutes without stirring. Stir once, simmer for 10 minutes.

Add the fresh peas and crumbled chorizo, stir to mix. Add chopped parsley. Season with
salt and pepper, if desired and enjoy!

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!