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Plant-based chicken and vegan Mexican-style chorizo sausage with saffron-infused rice and fresh veggies. A hearty and flavorful Spanish-inspired dinner your family will love!

Vegan Chicken and Chorizo Paella

Plant-based chicken and vegan Mexican-style chorizo sausage with saffron-infused rice and fresh veggies. A hearty and flavorful Spanish-inspired dinner your family will love!
5 from 8 votes
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Course: Dinner, Main Course
Cuisine: Mexican, Spanish
Keyword: rice, vegan, vegan meat
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 788kcal
Author: Holly Gray

Ingredients

  • 3 tablespoons olive oil divided
  • 10 ounces vegan chicken strips cut into 1-inch pieces
  • 12 ounces vegan chorizo-style sausage links cut into 1-inch rounds
  • 2 teaspoons smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup red bell pepper diced
  • ¼ cup yellow onion diced
  • 1 tablespoon garlic minced
  • 3 cups vegan chicken-style broth
  • 12 saffron threads
  • 1 3/4 cups short-grain rice such as Valencia, Arborio, or Bomba
  • 1 cup frozen peas thawed

Instructions

  • Into a large, deep skillet or paella pan over medium-high heat, add 2 tablespoons of olive oil. When the oil is hot, add the chicken. Season with paprika, salt, and pepper. Cook for 5 minutes, turning to brown on both sides. Transfer the chicken to a cutting board and cut into 1-inch pieces. Do not wipe out the pan.
  • Add the chorizo to the pan and cook for 5 minutes, turning on both sides. Transfer the cooked chorizo slices to the cutting board with the chicken.
  • Using the same pan, add the remaining 1 tablespoon of olive oil. When the oil is hot, add the onion and peppers. Cook for 2 minutes, until softened. Add the garlic and continue cooking for an additional 1 minute.
  • Add the chicken-style broth, saffron threads, and rice. Give the rice 1 good stir around the pan, just enough to cover completely with the liquid. Bring to a low boil then reduce the heat to low. Cover and simmer for 15 minutes, until the rice is cooked.
  • Gently stir in the chicken, chorizo, and peas. Continue cooking, undisturbed, for 5 more minutes to get a light crust on the bottom of the rice then serve.

Nutrition

Calories: 788kcal | Carbohydrates: 78g | Protein: 38g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 2103mg | Potassium: 674mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2055IU | Vitamin C: 41mg | Calcium: 52mg | Iron: 4mg
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