Prep Your Veggies and Saffron

Before you start, gather your fresh seasonal vegetables. If using ramps, trim and clean them well. Chop any other vegetables or proteins you want to add into bite-size pieces. 

Heat the Paella Pan

If you’re using seasonal vegetables that don’t cook quickly, such as ramps or spring onions, start by cooking these first! Place your 34 cm paella pan over medium-high heat. Add a generous splash of olive oil to coat the bottom. Once shimmering, add your chopped seasonal veggies and sauté briefly to soften and bring out their natural sweetness. Remove from heat and set aside.

Add the Paella Broth Base

Pour the chunky, fire-roasted vegetable broth from the Quick-Cook Vegan Paella Kit into the pan. This broth is packed with roasted garlic, peppers, onions, mushrooms, carrots, and green beans, creating a rich, savory foundation. Stir gently to combine.

Stir in the Rice and Saffron

Add the Albufera rice from the kit along with a splash of your soaked saffron water. Stir to evenly distribute the rice throughout the broth. Spread the mixture evenly in the pan, creating a thin layer. This is important for achieving the signature socarrat.

Simmer Without Stirring

Lower the heat to medium-low and let the paella simmer uncovered. Resist the urge to stir. This slow simmer allows the rice to absorb the broth and develop that prized crispy socarrat on the bottom. Cook for about 15 minutes or until the rice is tender and the liquid is mostly absorbed.

Add Finishing Touches

In the last few minutes, spoon on salmorra and romesco sauces to add brightness and depth, or skip if you prefer a simpler flavor. Sprinkle Spiewalla Nora chili flakes for a subtle smoky heat if you like a little spice.

Rest and Serve

Remove the pan from heat and let the paella rest for 5 minutes. This helps the rice finish cooking and the flavors to meld. Then, serve directly from the pan for that authentic Spanish experience.

Serving Suggestions

• Enjoy with crusty bread to soak up any remaining juices.
• Drizzle with Salsa de Aperitivo.
• Pair with a crisp Spanish white wine or a dry basque cider for a complete experience.

Tips for Success and Recipe Variations

• Seasonal swaps: Use whatever fresh vegetables are local and in season. Artichokes, peas, or baby zucchini all work beautifully.
• Protein add-ins: For non-vegan diners, roasted chicken, sauteed shrimp, or sliced chorizo make excellent additions.
• Saffron substitute: If saffron is unavailable, smoked paprika can add a warm color and flavor twist.
• Get the socarrat: To encourage that signature crispy bottom, called a socarrat, spread the rice thin and avoid stirring during cooking. A good sizzle at the end helps too.

Why We Love this Recipe

This recipe combines the rich tradition of Spanish paella with modern convenience and is 100% plant-based. The Cúrate Quick-Cook Vegan Paella Kit provides a complex, fire-roasted vegetable broth and premium rice that cooks in just 20 minutes. Adding seasonal vegetables and sauces lets you personalize the dish while keeping it approachable. Whether you're cooking up a quick weeknight meal or getting friends together for q casual dinner party, this paella delivers recipe quality Paella with minimal effort.