This SunBlush Tomato and Olive Vegan Paella is a vibrant, plant-based take on the classic Spanish dish. Packed with roasted peppers, courgette, olives, and artichokes, this paella is full of rich Mediterranean flavors. The bomba rice absorbs all the delicious vegetable stock, creating a satisfying and wholesome meal.

Full Recipe:

Ingredients

• 2 tbsp olive oil
• 2 onions, thinly sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 courgette, halved and cut into half-moons
• 2 cloves garlic, thinly sliced
• 1 tbsp sundried tomato purée
• 300g bomba paella rice
• 850ml vegetable stock
• 100g chargrilled artichokes, halved
• 75g mixed pitted olives
• 75g SunBlush tomatoes
• A small bunch of flat-leaf parsley, chopped
• 1 lemon, wedged
• Tabasco, to serve

Directions

Step 1: Sauté the Vegetables

1. Preheat the oven to 200°C (fan 180°C/gas 6).
2. Heat the olive oil in a shallow 30cm casserole over medium-high heat.
3. Add the onions, peppers, and courgette with a pinch of salt and cook for 10 minutes until softened and caramelized.
4. Stir in the garlic and cook for 1 minute.
5. Mix in the tomato purée and paella rice, ensuring all grains are well coated.

Step 2: Cook the Paella

6. Pour in the vegetable stock, then add the artichokes, olives, and SunBlush tomatoes.
7. Season, stir well, and place in the oven.
8. Bake for 45 minutes, or until the rice is tender and crisping on top.

Step 3: Serve

9. Scatter with fresh parsley.
10. Serve with lemon wedges and Tabasco for an extra kick.

Nutrients (Per Serving)

• Calories: 473 kcal
• Fat: 14.5g
• Saturated Fat: 2.2g
• Carbohydrates: 71.3g
• Sugars: 13.3g
• Fiber: 9.3g
• Protein: 9.6g
• Salt: 1.8g

The Origins and Tradition of Paella

Paella is one of Spain’s most iconic dishes, with origins in the Valencian region. Traditionally, paella was a rustic dish cooked over an open fire, using whatever local ingredients were available—often a combination of rabbit, chicken, snails, and beans. Over time, seafood paella (paella de mariscos) and mixed paella (paella mixta) became popular variations, featuring shellfish, fish, and sometimes chorizo.

This vegan adaptation stays true to the spirit of paella, emphasizing bold flavors, quality ingredients, and the signature crispy rice layer (socarrat). The use of SunBlush tomatoes, olives, and artichokes adds a Mediterranean twist, making it an irresistible dish for vegans and non-vegans alike.

Why This Vegan Paella Stands Out

This SunBlush Tomato and Olive Vegan Paella is not just another rice dish—it’s a nutrient-dense meal with a perfect balance of flavors and textures. Here’s why it deserves a spot in your meal rotation:

• Rich Mediterranean Flavors: The sweetness of roasted peppers, the briny kick of olives, and the umami depth of SunBlush tomatoes make each bite flavorful.
• Wholesome and Nutritious: Packed with fiber, plant-based protein, and healthy fats, this paella is both nourishing and satisfying.
• Naturally Gluten-Free: A perfect choice for those avoiding gluten, as it relies on bomba rice instead of wheat-based grains.
• Crispy Socarrat: Baking the paella ensures a golden, crispy crust at the bottom, creating the signature texture that makes paella special.
• Vegan-Friendly Yet Satisfying: With hearty vegetables and umami-rich ingredients, this dish appeals to everyone—not just vegans.

Key Ingredients and Their Roles

Each ingredient in this paella plays a crucial role in enhancing flavor, texture, and nutritional value.

• Bomba Paella Rice: This short-grain rice is ideal for paella, as it absorbs more liquid without becoming mushy, allowing it to capture every layer of flavor.
• SunBlush Tomatoes: These semi-dried tomatoes are slightly sweeter and richer than sundried tomatoes, adding depth and natural sweetness to the dish.
• Mixed Pitted Olives: Olives contribute a salty, tangy contrast, balancing out the natural sweetness of the tomatoes and peppers.
• Chargrilled Artichokes: These provide a smoky, slightly tangy note, enhancing the Mediterranean essence of the dish.
• Roasted Peppers: The red and yellow peppers add a touch of sweetness and color, making the dish both visually and flavorfully appealing.
• Sundried Tomato Purée: A concentrated burst of umami, deepening the tomato-based flavors.
• Garlic and Onions: Essential aromatics that lay the foundation for a robust, savory flavor.
• Vegetable Stock: The liquid base that infuses the rice with rich, well-rounded flavors while keeping the dish completely plant-based.

Perfect Pairings and Serving Suggestions

SunBlush Tomato and Olive Vegan Paella is a standalone dish, but you can enhance the meal with complementary sides and drinks.

Best Side Dishes

• Crispy Chickpeas: Adds an extra crunch and plant-based protein.
• Grilled Asparagus or Green Beans: A light, charred vegetable side to balance the richness of the paella.
• Garlic Aioli with Crusty Bread: The creamy garlic aioli complements the tangy, savory flavors of the paella.
• Simple Mixed Green Salad: Tossed with lemon vinaigrette for a fresh, zesty contrast.

Best Wine Pairings

• White Wines: A dry Albariño or Verdejo pairs perfectly with the zesty, briny notes of the dish.
• Rosé Wines: A Spanish rosé (Rosado) with its crisp acidity complements the sweet tomatoes and olives.
• Sangria: A refreshing, fruit-infused Spanish drink that matches the vibrancy of the paella.

Tips for the Best Vegan Paella

To ensure the perfect texture and depth of flavor, follow these expert tips:

1. Use Bomba Rice: Regular rice won’t absorb enough liquid or hold its shape as well as bomba paella rice.
2. Avoid Stirring: Unlike risotto, paella should not be stirred once the rice is added. This helps form the crispy socarrat layer.
3. Let It Rest: After baking, let the paella sit for 5-10 minutes before serving. This allows the rice to finish absorbing flavors.
4. Don’t Overload with Liquid: The key to great paella is just enough stock to cook the rice without making it mushy.
5. Use High-Quality Ingredients: Since this dish is plant-based, each ingredient should be fresh and flavorful, especially the vegetables, olives, and tomatoes.

Common Mistakes to Avoid

1. Using the Wrong Rice: Regular long-grain rice lacks the starch and absorption properties needed for paella.
2. Skipping the Socarrat: The crispy, caramelized rice at the bottom is essential to authentic paella. Let it develop naturally.
3. Adding Too Many Ingredients: Keep it simple to highlight the core Mediterranean flavors without overwhelming the dish.
4. Not Using a Wide, Shallow Pan: A wide pan allows the rice to cook evenly without becoming sticky.

Why You Should Try This Vegan Paella

• Rich in Mediterranean Flavors: Every bite is packed with vibrant, sun-kissed ingredients.
• Completely Plant-Based: No need for seafood or meat—this dish is hearty and delicious on its own.
• Easy to Make and Meal-Prep Friendly: A one-pan meal that’s great for leftovers and batch cooking.
• A Showstopper Dish: Perfect for dinner parties, family meals, or special occasions.

Conclusion

SunBlush Tomato and Olive Vegan Paella is more than just a rice dish—it’s a celebration of Mediterranean flavors, bringing together sweet roasted vegetables, briny olives, and hearty bomba rice in a satisfying plant-based meal. This vegan-friendly adaptation stays true to the essence of traditional paella while offering a healthier, lighter take on the Spanish classic.