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An orchard paella is cooking in a traditional paella pan.

Orchard paella - The best vegetarian paella no one knows

Byron
Orchard paella is a vegetarian Spanish paella recipe that’s stooped in mystery. Check out our step-by-step recipe guide, made in under an hour!
Unlike the authentic paella recipes such as Paella Valenciana or the Paella Marisco, the Orchard Paella can be made with pretty much any locally grown vegetables. If you’re looking for a vegan or vegetarian option for this recipe, we got you! Just omit the snails of course!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 55 minutes
Course dinner, lunch, main meal, rice
Cuisine Authentic Spanish recipe, Spain, spanish, vegan, vegetarian
Servings 8 people
Calories 387 kcal

Equipment

  • 1 36-inch (91cm) paella pan (serves 8 people)
  • 1 Gas ring to suit the paella pan size
  • BBQ gas bottle, regulator, & hose

Ingredients

For the Paella

  • 400 g rice we used bomba rice
  • 6 medium-sized artichokes quartered
  • 6 cloves of garlic minced
  • 1 onion diced fine
  • 1 to mato grated
  • 1 green bell pepper diced
  • 120 ml of good quality extra virgin olive oil
  • 1- liter Vegetable broth homemade is best
  • 1 lemon for garnishing
  • Salt for seasoning
  • 200 g pack of snails - optional cleaned and ready to cook

For the aioli verde

  • 1 small garlic clove crushed
  • 1/2 teaspoon coarse salt
  • 1 large egg room temperature
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3/4 cup extra-virgin olive oil
  • 1 teaspoon fresh lemon juice

Instructions
 

  • Heat the oil in a paella pan and add the tomato, onion, garlic, pepper, artichoke pieces, and beans.
    A large paella pan is frying some onion, garlic, artichoke pieces, and pepper.
  • Sauté while stirring frequently, until the onion, garlic, and tomato are soft.
    tomato, onion, artichoke, and garlic are stirred on a large paella pan
  • Add the rice and mix well with the ingredients in the pan. Ensure an even layer of rice is distributed over the paella pan.
    tomato, onion, artichoke, and garlic are stirred on a large paella pan
  • Add the vegetable broth and season to taste.
    Adding vegetable broth to the paella pan and ingredients
  • Heat over high heat until the liquid begins to boil. Allow it to boil for a further 5 minutes, and then reduce the heat to allow it to simmer.
    Spread out the paella ric evenly over the pan, turnto high heat and simmer for 10 minutes
  • Let the rice simmer for 15 minutes. Do not stir the paella during this phase.
    A large paella simmers for 15 minutes
  • Once the rice is cooked, cover the paella pan with a lid (parchment paper or kitchen foil also works fine) and let it rest for 7-10 minutes.
  • Garnish with some fresh lemon wedges or serve with some alioli.
    a close up photo of an Orchard Paella

Video

Notes

Aioli and Paella kinda go hand-in-hand, especially throughout the regions of Spain along the Mediterranean coast such as Valencia, Catalonia, and the region of Murcia.

How to make homemade aioli

Aioli is actually pretty easy to make and takes around 10 minutes. We love allioli verde which is a recipe from the Valencia region and you can check out the allioli verde recipe here.
Orchard Paella Nutritional facts

Orchard Paella Nutritional facts

 
 

Nutrition

Serving: 150gCalories: 387kcalCarbohydrates: 54.7gProtein: 9.9gFat: 15.5gSaturated Fat: 2.4gSodium: 498mgPotassium: 607mgFiber: 6.7gSugar: 3.1gCalcium: 72mgIron: 4mg
Keyword aiolo, authentic Spanish cuisine, handmade, Murcia, Orchard paella, paella, rice, vegan, vegetables, vegetarian