Paella is a classic Spanish dish it is THE dish of Spain. One of its hallmarks, other than the use of saffron to dye the rice a rusty red hue, is the burnt crispy rice that creates a delicious crust at the bottom of the pan. Paella typically has a variety of proteins, often chicken thighs and shellfish, like shrimp or muscles. In keeping with the theme of our menu, our vegan interpretation of paella captures the essential elements of the traditional dish without any animal-based products.

Spicy Tomato Orzo Paella is a savory, hearty meal that echoes all that is comforting and familiar about traditional paella. Eggplant, mushrooms, and artichoke hearts give the paella a sense of meatiness, and I’ve swapped rice for orzo pasta; the result is an homage to that distinctive crisped rice found in paella.

Fresh and frozen vegetables and herbs unite to bring robust flavor and get ready for some spice! There’s nothing more robust than Calabrian chili, and a little bit of harissa, too. Both bring a memorable heat to the paella. If you’re worried about the spice, scale back on measurements or replace the Calabrian paste and harissa with roasted red peppers. All of the ingredients of the paella slowly simmer on the stove, infusing the orzo pasta with flavor and filling the kitchen with a most enticing aroma.

Paella is about building layers of flavor, and every layer adds a new aromatic and flavorsome element to the finished dish. One thing I find so intriguing about paella is that it’s both rustic and refined, a combination of careful cooking and thoughtful ingredients to achieve one beautiful, comforting meal. Our Spicy Tomato Orzo Paella is a vegan homage to the original dish, one that is as familiar as it is a fresh, new take on a classic meal. Enjoy!

Spicy Tomato Orzo Paella is from My Big Fat Vegan Dinner at Table for 12. It’s served with homemade hummus with pickles and pita, Greek Roasted Potato Wedges, Vegan Spanakopita, and Caramel Apple and Pistachio Crumble.