Veggie 'chicken' paella with artichokes and spinach brings the Spanish classic to the vegetarian table — Gardein chick'n and arborio rice simmered in saffron stock with tomatoes and artichoke hearts, finished with a fold of spinach. One pan, about 45 minutes, dinner for six with barely any fuss. The saffron does what saffron always does: makes it taste like a celebration.
Craving a trip to the Spanish coast? You can bring those vibrant, sunny flavors right into your own kitchen with this incredible Veggie ‘Chicken’ Paella! This one-pan wonder is a celebration of classic Spanish cuisine, reimagined for the modern vegetarian. We’re talking perfectly cooked, saffron-infused rice, hearty veggie ‘chicken’, tender artichoke hearts, and fresh spinach. Unlike a creamy risotto, a true paella has a firmer, drier texture, making each bite a delightful discovery. Get ready to impress your family and friends (and yourself!) with this satisfying and surprisingly simple dish. It makes 6 cups (1440 ml) / 1.5 L.
Ingredients
• 1 to 2 tablespoons / 15 to 30 mL (1 fl oz) coconut or olive oil
• 1/2 onion, cut into 1-inch / 2.5 cm dice
• 4 cloves garlic, thinly sliced
• 2 cups / 500 mL chopped tomatoes
• 1 package 10 ounces / 285 g (10.1 oz) Gardein Chick’n Scallopini, cut into 1-inch / 2.5 cm pieces
• 2 cups / 500 mL vegetable stock
• 1 cup / 250 mL arborio rice
• 2 cups / 500 mL frozen artichoke hearts, thawed and quartered, or 1 can 14 ounces / 398 mL (13.5 fl oz) artichoke hearts, drained and quartered
• 1 teaspoon / 5 mL (0.2 fl oz) dried basil
• Pinch of black pepper
• Two pinches of saffron
• 4 cups (960 ml) / 1 L chopped spinach leaves, about 4 ounces / 113 g (4 oz)
• 1/2 lemon
Instructions
1. Heat the oil in a large skillet or wide-bottomed pot over medium-high heat. Add the onion and cook for 5 minutes or until translucent.
2. Add the garlic and chopped tomatoes. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down.
3. Stir in the Gardein Chick’n Scallopini, vegetable stock, arborio rice, artichoke hearts, basil, pepper, and saffron. Bring the mixture to a simmer.
4. Reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally to prevent the rice from sticking.
5. Continue to cook for 10 more minutes *without stirring*. This step is crucial for developing the delicious, crispy rice layer at the bottom called the socarrat.
6. Turn off the heat. Scatter the spinach leaves over the top, cover the pan, and let it rest for 5 minutes. The steam will wilt the spinach perfectly.
7. Gently stir the wilted spinach into the paella. Squeeze fresh lemon juice over the top just before serving.
Nutritional Information
• Per cup / 250 mL (8.5 fl oz) serving
• Calories: 272
• Protein: 16 g
• Fat: 5 g
• Carbohydrate: 43 g
• Dietary Fibre: 6 g (0.21 oz)
• Sodium: 57 mg
• Iron: 2 mg
• Vitamin C: 20 mg
• Percentage of calories from protein 23%, fat 16%, carbohydrate 61%
Pro Tips
• for Perfect Paella
• To get the most vibrant color and flavor from your saffron, ‘bloom’ the threads by steeping them in 2 tablespoons (30 ml / 1 fl oz) of warm vegetable stock for 10-15 minutes before adding them to the pan.
• The key to a great paella is the ‘socarrat’—the crispy, toasted layer of rice at the bottom of the pan. The secret is not stirring during the final 10 minutes of cooking. Listen for a gentle crackling sound, which tells you it’s forming!
• Use the right pan. A wide, shallow pan (a paella pan is ideal, but a large 12-inch skillet works well) allows the rice to cook in a thin, even layer, which is essential for the proper texture.
FAQ
Q: Can I make this veggie paella vegan
A: Yes, this recipe is easily made vegan. The Gardein Chick’n Scallopini used is a vegan product. Simply ensure you are using a certified vegan vegetable stock, as some brands can contain dairy derivatives. The rest of the ingredients are naturally plant-based.
Q: What can I use instead of Gardein Chick’n Scallopini
A: If you can’t find Gardein or prefer another option, you can substitute it with another plant-based chicken alternative. For a whole-food protein source, try one 15-ounce can of chickpeas (drained and rinsed) or 1 cup (240 ml) of pan-fried firm tofu cubes, added at the same step.
Q: Can I use a different type of rice for this vegetarian paella
A: While Arborio rice works, for a more authentic paella texture, Spanish Bomba or Calasparra rice is ideal as it absorbs more liquid while remaining firm. If you can’t find those, a medium-grain rice is the next best choice. Avoid long-grain rice like Basmati or Jasmine, as it won’t achieve the correct texture.
Q: How do I store and reheat leftover veggie paella
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave or warm it in a skillet over medium-low heat. Add a splash of water or vegetable stock when reheating on the stovetop to prevent it from drying out. Note that the crispy ‘socarrat’ layer will soften upon refrigeration.
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Veggie 'Chicken' Paella with Artichokes and Spinach
Ingredients
Method
- Heat the oil in a large skillet or wide-bottomed pot over medium-high heat.
- Add the onion and cook for 5 minutes or until translucent.
- Add the garlic and chopped tomatoes.
- Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- Stir in the Gardein Chick'n Scallopini, vegetable stock, arborio rice, artichoke hearts, basil, pepper, and saffron.
- Bring the mixture to a simmer.
- Reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally to prevent the rice from sticking.
- Continue to cook for 10 more minutes *without stirring*. This step is crucial for developing the delicious, crispy rice layer at the bottom called the socarrat.
- Turn off the heat. Scatter the spinach leaves over the top, cover the pan, and let it rest for 5 minutes. The steam will wilt the spinach perfectly.
- Gently stir the wilted spinach into the paella.
- Squeeze fresh lemon juice over the top just before serving.
