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Updated: Feb 14, 2021

This dish will transport you back to those warm nights spent next to the sea, sipping a cold white wine. Artichokes replace the fish in this Paella whilst vegan chorizo sausage compliments the smoked paprika and the perfume of floral saffron. An excellent dish, made for sharing.


1/4 cup, Artichokes from a jar, roughly chopped

1 Large white onion, chopped

500g Paella rice

1 Roasted red pepper from a jar, sliced

4 cloves garlic, crushed

A handful of cherry tomatoes halved

A handful of chestnut mushrooms, sliced

1 Small red chilli, diced

1 Small green chilli, diced

2 Vegan chorizo sausages, chopped

2 Tbps Smoked paprika

6 Strands of Spanish saffron

750ml vegetable broth or stock

Small bunch of Green beans

A handful of garden peas

1 Sprigg of fresh rosemary

1 Lemon, cut into wedges


Heat a large paella pan on a medium to high heat. Dice the white onion and sauté with a little of the oil from the jarred artichokes or some olive oil. Sweat until golden brown. Add the garlic and the artichokes and fry until they get a little colour too.

Once the onions are translucent, add the vegan chorizo, brown this off then, add the red pepper, cherry tomatoes, mushrooms and the chillies. Sprinkle in the smoked paprika, season with salt and pepper and stir to combine. Once the skins of the cherry tomatoes start to blister and burst, stir in the paella rice and fry until slightly translucent.

Prepare the vegetable stock, add the strands of saffron and steep for 3mins. Pour in the vegetable stock, enough to cover around 1cm above the rice, give everything a slight mix to check nothing is stuck to the bottom.

Add the green beans to the top along with the rosemary sprig. Turn up the heat until the stock starts to boil then reduce to low heat and leave to cook, uncovered for 10 mins. Do not stir! You want to purposely create some little charred bits on the bottom that everyone fights over once it's cooked - that's where the real flavour is.

After 10 mins add the frozen peas and cover with tin foil and cook for a further 10 mins until the rice is al dente and cooked evenly across the pan. If at any stage the rice looks like it is still white rather than yellow from the saffron add a little splash of water.

Serve with fresh lemon wedges. Salud!

H x

Thank you for taking the time to view this recipe, if you made it please tag me on Instagram @hannahsbitchinkitchen so I can see!

Looking for more rice dishes? Try my Dirty Cajun Rice.

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