I partnered with Green Zebra Grocery to bring you this post. As always, all opinions are my own.
On hot summer days, I crave cold smoothies and refreshing salads. But there’s another dish that I absolutely love during the summertime: paella.
Paella is a Spanish dish that’s traditionally made with meat and seafood. Full of flavor and color, my version of paella uses Field Roast vegan sausage, smoky paprika, and juicy cherry tomatoes. Finished with fresh parsley and Jacobsen garlic sea salt, this vegan paella recipe is especially delicious when paired with a glass of red wine. I picked up a bottle of Glou Glou Las Jaras at Green Zebra Grocery for the occasion.
Spanish bomba rice is ideal for your paella, but other types of short grain rice, like arborio, can be used for paella too. Whatever type of short grain rice you’re using, an important part of paella is the socarrat — the caramelized crust at the bottom of the pan — that adds extra flavor. To achieve that crust, the rice sits uncovered over the heat for a few minutes until the liquid is completely absorbed.
This vegan paella recipe is the perfect base for more summer vegetables like zucchini, yellow squash, peppers, and corn. What vegetables will you add to your summer paella?
Show Me Your Summer Paella on Instagram
If you enjoyed this Summer Paella recipe, snap a photo and share it with me on Instagram by tagging @waz.wu. I’d love to see your paella!
1/8 cup olive oil + 1 tbsp olive oil, divided
4 garlic cloves, minced
1 onion, chopped
1 tsp smoked paprika
1-1/2 cup short grain rice
1 quart (4 cups) vegetable broth
1 tsp salt
2 Field Roast sausages, sliced
1 pint cherry tomatoes, halved
Fresh parsley, for garnish
Sea salt, for finishing
Heat 1/8 cup olive oil in a cast iron skillet or large pan over medium heat. Add the garlic and onions, then saute until fragrant, about 2 minutes.
Stir in the rice and cook for about 2 minutes, until lightly toasted. Add the vegetable broth, paprika, and salt. Bring to a simmer. Cover and cook without stirring, until the rice is tender, about 20 minutes. Uncover and let the rice absorb the remaining liquid, while the heat creates a caramelized crust at the bottom of the pan. Don’t stir the rice. Remove from heat.
While the rice is cooking, heat 1 tbsp olive oil in a non-stick pan. Add the sausage and saute until you get a nice char, about 5 minutes.
Stir the sausage and tomatoes into the cooked rice. Let sit for about 5 minutes. Garnish with parsley and finish with sea salt.
If you like, you can add more summer vegetables, like zucchini, yellow squash, peppers, and corn, to this paella recipe. After sauteing the sausage, set it aside. Use the same pan to saute the vegetables, then stir them into the cooked rice along with the sausage and tomatoes.
Note: SPONSORED. This post is in collaboration with Green Zebra Grocery. This was not in exchange for a positive review and all opinions expressed here are my own.