Mixed paella

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Mixed paella

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Adjust Servings:
1 cup Sushi rice
2 cups julienned Celeriac
1 Fennel bulb
25-30 Cherry tomatoes
1 can pitted Black olives
1 jar roasted red Sweet bell peppers
1 tablespoon Olive oil
1 tablespoon Garlic paste
1 cup Tomato sauce
3 cups Water
2 teaspoons Vegetable powder
1 tablespoon Saffron
1 teaspoon Paprika
1 pack Vegan chicken
12 Vegan shrimps
For the shrimp marinade:
3 tablespoons Olive oil
1 teaspoon Garlic paste
To taste Salt and pepper
2 tablespoons juiced Lemon
1 tablespoon fresh Parsley
1 teaspoon sweet Paprika
To garnish:
1/2 quartered Lemon
A handful Parsley
A handful Fennel leaves

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  • Kid-Friendly

This mixed paella has all the flavours of meat, fish, and vegetables of the original Spanish dish. Enjoy its richness of textures and its incredible taste!

  • 45 minutes
  • Serves 6
  • Easy


  • For the shrimp marinade:

  • To garnish:



Can a vegan paella deviate from the vegetable paella? Of course it can! This mixed paella has all the flavours of the original mixed paella dish, with faux chicken, faux shrimps, and a mix of fresh vegetables that blend in the rice with an incredible variety of textures: fennel, celeriac, black olives, roasted red peppers, and cherry tomatoes will work splendidly together!

To prepare this mixed paella, start with slicing and dicing the vegetables. Marinate the shrimps in olive oil, lemon juice, salt, pepper, parsley, and paprika. Cook the chicken in a little olive oil, then remove from the skillet. Then, add the shrimps and the marinade to the same skillet and cook them for a few minutes, and remove them too.

Transfer the remaining oil and marinade to a larger casserole, add the garlic paste, then add the celeriac and fennel. Cook for a few minutes, until they soften. Then, add the rest of the vegetables, cook them for a couple of minutes, and then push on the sides of the casserole. Add the rice in the middle, add the tomato sauce, and stir for one minute. Then, add the vegetable broth, the remaining paprika, and saffron. Cook for another ten minutes, then transfer the casserole to the oven, covered, and cook for 20 minutes.

Take the lid off, and cook in the oven for five more minutes. Finally, take out of the oven and garnish with fresh lemon wedges, fresh fennel leaves, and fresh parsley.

Enjoy your paella!

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5 minutes

Slice and dice

Rinse well the cherry tomatoes and the fennel. Drain the olives, and squeeze the oil out of the roasted peppers. Remove the leaves of the fennel and set aside for garnishing. Halve the bulb, remove the outer layers, and slice.
Halve the cherry tomatoes and the olives, and cut the roasted peppers into strips.

5 minutes

Marinate the shrimp

Put the vegan shrimps in a bowl and add the ingredients for the marinade. Mix gently with a spoon and set aside.

5 minutes

Cook the chicken

Heat the olive oil in a skillet and stir-fry the chicken for a few minutes. As it starts to golden, remove it from the skillet and transfer to a bowl.

5 minutes

Cook the shrimp

Use the same skillet you used to cook the chicken and pour the shrimps and their marinade into it. Cook for a couple of minutes then remove the shrimps from the skillet. Transfer them to the same bowl as the chicken.

10 minutes

Cook the vegetables

Transfer the rest of the oil and marinade to a larger casserole. Add the garlic paste, mix well, and then add the celeriac and fennel. Cook for 6-8 minutes, until they soften. Then, add the cherry tomatoes, peppers, and olives. Cook for a few more minutes.

5 minutes

Toast the rice

Preheat the oven to 350 degrees. Push the vegetables to the sides of the casserole, leaving a space at its center. Add the rice to the center of the casserole, and stir to toast for a couple of minutes. Add the tomato sauce and mix well.

10 minutes

Prepare the paella base

Add the water, vegetable powder, paprika, and saffron. Cook for 5 minutes, then add the vegan chicken and shrimps. Mix well and cook for another 5 minutes.

25 minutes


Put the casserole in the oven with its lid on. Bake for 20 minutes, then remove the lid and cook for 5 more minutes in the oven to evaporate all the excess water. Then, take out of the oven.


Garnish and serve

Garnish your paella with fresh parsley, fennel leaves, and lemon wedges.



Bring the paella to the table in its casserole for a scenic effect. You can fill the plates directly at the table. Enjoy your paella hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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