Vegan Paella for 10

by Chef Daniel Morduchowicz

Paella is a festive dish, made to celebrate with friends and family. I love Spain so much, a country where a restaurant will feel compelled to ask guests to please refrain from dancing on the tables.

- Chef Daniel Morduchowicz


Main Course
Total Servings
Calories Per Serving
Prep Time
20 min
Cook Time
30 min
Resting time
15 minutes
Total Time
65 minutes


  • 3 Mild Beyond sausages (optional)
  • 2 cups button mushrooms, sliced in half and washed just prior to using
  • 2 cups large dice zucchini
  • 1 cup large dice carrots
  • 2 cups string beans, cut into 1 inch pieces
  • If available, 2 cups blanched and peeled lima beans
  • 3 cups paella rice
  • 1 onion, very finely diced
  • 1 medium red bell pepper very finely diced
  • 6 cloves garlic minced.
  • abundant olive oil to coat the bottom of your pan really well, about 1 cup
  • 1 tsp smoked spanish paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp saffron
  • 1 tbsp salt
  • 6 cups vegetable stock


  • Season your stock with the spices to your taste. Make sure it is well seasoned.
  • Heat up the olive oil in your paella pan.
  • Brown the sausages and mushrooms really well in the pan.
  • Add the red pepper and onions and cook slowly until translucent and shiny.
  • Push all the vegetables to the sides. In the center of the pan add a little bit more olive oil, and cook your garlic in it for about 10 seconds. When it becomes fragrant stir in the rest of the ingredients, which prevents the garlic from burning.
  • Push everything to the sides again.
  • Add the rice and coat well. Cook for a minute or two, allowing the rice to toast a little bit.
  • Measure 6 cups of stock. The ratio is 1 part rice to 2 parts liquid, depending on the rice used
  • Add to de paella pan and bring to a boil. The heat needs to be as even as possible so if you need to, move your pan around several times through the cooking process, to achieve even cooking.
  • As soon as the stock is boiling add the carrots, followed by the string beans.
  • 5 minutes later add the zucchini.
  • 2 minutes later, add the lima beans (if using)
  • When the rice is almost, but not quite done (put some rice between your teeth and see where it is) turn up the heat pretty high. At this point we are trying to evaporate whatever water remains, finish cooking the rice, and create a crusty layer at the bottom of the paella. The crunchy rice is called the socarrat. Make sure the rice does not burn. Scrape the bottom a little here and there, using a small spoon, to make sure you are achieving that socarrat.
  • Turn off the fire and cover, allowing everything to settle down and rest.
  • Serve family style with the paella pan in the middle of the table and every guest getting a relative portion of the pan to themselves. Enjoy with a good Rioja.


  • Paella is perhaps the best known of dishes from Spain. The most important ingredients are the paella rice and saffron, both of which were introduced to Spain by the Moors during their 800 year occupation of the Iberian peninsula.
  • Traditions and disagreements abound about how to make a good paella. Paella rice and saffron are essential, but the rest of the ingredients are best left to the cook’s imagination.
  • Paella rice is short grain and similar in look to arborio, used for risotto, or Japanese rice used in sushi. It differs in the way it responds to cooking. It does not expel as much starch instead it absorbs a lot of liquid. Each grain of rice will contain the flavor of the whole paella.
  • The rice cooks unstirred for the entire process except at the very beginning when you are mixing the stock.
  • This is because we always strive to produce socarrat, the crunchy rice that develops at the bottom of the pan.
  • We calculate about 1/3 cup of rice per person. This measurement determines the size of your paella pan. A paella for 3 people would need 1 cup of rice, which needs to spread out thinly on the bottom of the pan. Consequently for three people you would need a paella which is about 12 inches in size. For 15 to 18 people, you would need a pan about 22 inches in size, and so on.
  • Because we cook the rice uncovered, there is going to be more evaporation than in traditional methods. For most rices we use one part rice to 1.5 parts liquid. In paella we need more liquid: 2 parts liquid for Bomba rice and up to 4 parts liquid for Calasparra rice.
  • The challenge for cooking paella is to heat it evenly. There are several methods you can use. At home and without special equipment you would cook it over 2 burners, if making a medium size paella, and rotate throughout the cooking so every part of the paella will be cooked.
  • You can also do this over a grill, controlling the heat to produce even results.
  • In Spain it is common to have a special burner with concentric rings that automatically distributes heat evenly.

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