Spanish Classic with a Plant-Based Twist: Vegetarian Paella with Smoky Chickpeas and Fire-Roasted
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There’s something magical about a steaming pan of paella arriving at the table — the aroma, the colour, and that golden, crispy base known as socarrat. Traditionally brimming with seafood or meat, this Spanish favourite is getting a delicious plant-based makeover in our latest kitchen creation.
Our Vegetarian Paella with Smoky Chickpeas and Fire-Roasted Peppers brings bold flavour and vibrant colour to the centre of your table — no chorizo or prawns required. Chickpeas, pan-tossed in smoked paprika, deliver a satisfying richness, while fire-roasted capsicums and grilled zucchini add depth and sweetness. The hero? Our El Socarrat Paella Rice, soaking up every drop of saffron-infused broth and forming that irresistible crust at the base.
Whether you're vegan, vegetarian, or simply looking to enjoy more plant-based meals, this recipe is a celebration of Spanish tradition with a fresh, flavour-packed twist. Serve it straight from the pan with a squeeze of lemon, a handful of parsley, and maybe a glass of Tempranillo on the side.
This isn’t just a meatless meal — it’s a masterpiece.
👉 Grab the full recipe below and bring a little bit of Valencia to your own kitchen.
#PetitsTresorsCuisine #PlantBasedPaella #SocarratSecrets
Vegetarian Paella with Smoky Chickpeas & Fire-Roasted Peppers
Rated 5.0 stars by 1 users
Category
Vegetarian Paella
Cuisine
Spanish
Author:
Andrew Harrington
Servings
4-6
Prep Time
30 minutes
Cook Time
45 minutes
A colourful twist on a Spanish classic, this Vegetarian Paella combines smoky chickpeas, fire-roasted capsicums, and saffron-infused El Socarrat Paella Rice for a hearty, flavour-packed dish. Each spoonful delivers rich textures, vibrant spices, and the iconic golden crust — the socarrat — that makes paella truly unforgettable. Perfect for vegans, vegetarians, and lovers of bold, plant-based cooking, this one-pan wonder brings the spirit of Valencia to your table, no seafood required.
Ingredients
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3 tablespoons extra-virgin olive oil
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3 cloves garlic, minced
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1 red bell pepper, sliced into strips
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1 yellow bell pepper, sliced into strips
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1 medium zucchini, sliced into half-moons
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1 teaspoon smoked paprika
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1/2 teaspoon sweet paprika
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A pinch of saffron threads (optional)
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1 ½ cups short-grain rice (such as Bomba or Arborio)
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1 can (15 oz) chickpeas, drained and rinsed
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1 can (14 oz) fire-roasted diced tomatoes, drained
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3 ½ cups vegetable broth
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1/2 cup frozen peas
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Sea Salt Flakes to taste
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Freshly ground black pepper, to taste
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Fresh parsley, chopped, for garnish
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Lemon wedges, for serving
Directions
Sauté Aromatics: In a large, deep skillet or paella pan, heat the olive oil over medium heat. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Vegetables: Incorporate the sliced bell peppers and zucchini into the pan. Sauté for 5-7 minutes until the vegetables begin to soften.
Spice It Up: Sprinkle in the smoked paprika, sweet paprika, and saffron threads (if using). Stir well to coat the vegetables with the spices.
Introduce Rice and Chickpeas: Add the rice to the pan, stirring to combine with the vegetables and spices. Cook for 2 minutes to lightly toast the rice. Then, mix in the drained chickpeas and fire-roasted tomatoes.
Simmer: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the rice is tender and most of the liquid is absorbed.
Add Peas and Rest: Scatter the frozen peas over the top of the paella. Cover the pan with a lid or foil and let it rest off the heat for 5-10 minutes. This allows the flavours to meld and the peas to warm through.
Serve: Garnish the paella with chopped fresh parsley and serve with lemon wedges on the side for a bright, zesty finish.
Recipe Note
Choose the Right Rice: Use a short-grain paella rice like Calasparra for the best texture. These varieties absorb flavour beautifully without becoming mushy.
Don’t Stir After Adding Stock: To achieve the signature socarrat (the crispy, caramelised base), resist the urge to stir once the stock is added. Let the rice cook undisturbed.
Build Layers of Flavour: Roasting the chickpeas with smoked paprika and using fire-roasted peppers deepens the flavour and adds a lovely charred note to the dish.
Watch the Liquid Level: Ensure the liquid is mostly absorbed before turning up the heat to form the socarrat. Too much moisture, and it won’t crisp up properly.
Rest Before Serving: Let the paella rest, covered, for 5–10 minutes before serving. This allows flavours to settle and the texture to firm up.
Make It Your Own: Add seasonal vegetables, swap chickpeas for white beans, or sprinkle feta on top for a different spin.