Vegan Paella - with cups & ounces
Our vegan paella recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 4
Prep 15 minutes · Cook 35 minutes
| 3 tbsp | olive oil |
| 1 | onion, diced |
| 1 | red pepper, diced |
| 4 | garlic cloves, minced |
| 2 tsp | smoked paprika |
| Pinch | saffron, soaked in 2 tbsp hot water |
| 10.6 oz (300 g) | paella rice |
| 3.75 cups (900 ml) | hot vegetable stock |
| 1 × 400 g | butter beans, drained |
| 1 × 280 g | artichoke hearts, quartered |
| 1 | lemon, cut into wedges |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
Explore the course Browse more US recipes