Vegan Seafood Paella
Prep time
Total time
Delicious, authentic Spanish seafood paella with a twist! Made with banana blossoms, oyster mushrooms, and hearts of palm.
Recipe type: Main Course
Cuisine: Vegan, Spanish Inspired
  • 3 tbsp high quality olive oil
  • ½ onion, diced
  • ½ red bell pepper, diced
  • 4 cloves garlic
  • 2 Roma tomatoes, very finely diced
  • Bay leaf
  • 1 tsp paprika smoked
  • ½ tsp dulse flakes (optional for added seafood flavor)
  • 1 pinch saffron threads
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup white wine
  • 1½ cups Spanish rice or short grain rice
  • 2 tbsp chopped parsley
  • 3½ - 4 cups vegetable broth
  • 1 cans Nature’s Charm marinated banana blossoms
  • 1 can Nature’s Charm calamari
  • 2 stalks hearts of palm, cut into 1” rounds
  • ½ cup frozen peas
  • Lemons and parsley for garnish
  1. Add the olive oil to a large skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add the chopped tomato, tomato paste, bay leaf, paprika, saffron, dulse, salt and pepper. Stir and cook for 5 minutes. Add the white wine and cook for 10 more minutes. Taste and add salt if needed.
  2. Stir in the calamari rings, parsley and rice into the pot. Cook and stir for 2 minutes.
  3. Slowly pour the broth all around the pan and jiggle it slightly to get the rice into an even layer. (Do not stir the mixture again.)
  4. Bring the mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  5. Cook for about 10-13 minutes (uncovered). Meanwhile, drain the banana blassoms and trim them into smaller pieces. Nestle the banana blossoms and hearts of palm into the mixture.
  6. Sprinkle the peas on top and continue to cook (without stirring) for about 10 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  7. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  8. Garnish with fresh parsley and lemon slices. I like to sear the lemon slices in a hot pan for extra oomph.
Recipe by Carrots and Flowers at