Recipe by Damaris Beems
0.0 from 0 votes
Course: Medittarenean, New, RecipeCuisine: Spanish




Cooking time


Total time





Paella, the colour, the smell, the taste and the great mouthfeel. Everything comes together here. Every bite tastes slightly different. Simply delicious. And it is an eye catcher of course. As a pleasant extra.


  • 2 Onions

  • 2 red peppers

  • 4 cloves garlic

  • 500 gram ripe tomatoes

  • 100 gram sun-dried tomatoes

  • 150 gram black olives

  • 1 can chick peas

  • 400 gram peas from the freezer

  • 1 small can tomato puree

  • 8 threads saffron (or 0.5 tablespoon saffron color powder)

  • 1 table spoon smoked paprika powder

  • 0,5 table spoon chili powder

  • 300 gram paella rice

  • 150 ml dry white wine

  • 3 vegetable stock tablets vegetable broth

  • olive oil

  • 1 Lemon

  • 0,5 bouquet flat parsley and cilantro

  • salt and pepper

Cooking time

  • Soak the saffron threads in a little boiled water.
    Heat the olive oil in a heavy-bottomed pan and fry the finely chopped onions. After a few minutes, add the chopped garlic. And some salt.
  • Cut the red peppers into somewhat coarser pieces and fry them for a few minutes. Then add the tomato paste, paprika and chili powder and stir well. Add the wine and stir with a little more force. The sauce thickens in the pan because of the tomato puree.
  • Now add the rice, the liquid (without the saffron threads), the chopped tomatoes, drained chickpeas and the chopped sun-dried tomatoes. Stir everything well and taste to see if you are missing some salt and pepper.
  • Add about 600-750 ml vegetable stock (or the tablets and the water) and stir well. Let it come to a boil and then lower the heat. So low that it is just bubbling, but not too hard. Put the lid on the pan and let it simmer for about 40 minutes. Stir well every 15 minutes.
  • Now you can add the black olives cut in half and the peas. Stir again well. Turn off the heat, cover the pan and let everything cook for another 10-15 minutes.

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