Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you want… perfect to share with friends on a summer evening!
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Total time
45
Cuisine
Spanish
Meal
- mains
- lunches
Servings
4
Ingredients
- Oil for frying
- 1 onion, finely diced
- 2 handfuls vegan chorizo, sliced (optional)
- 1 red pepper, finely sliced
- 5 medium tomatoes, roughly chopped
- 2 cloves garlic, crushed
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- 200g/1 cup paella rice (or use arborio if you’re plastic-free)
- 125ml/½ cup (vegan) dry white wine
- Good pinch saffron, soaked in tiny amount boiling water (ideally for 15-30 minutes)
- 2 bay leaves
- 475ml/2 scant cups strong vegan stock
- 200g/1⅛ cups frozen or fresh peas or broad beans
- 1 tbsp capers
- 10 artichoke pieces (from a jar), halved
- 1 handful olives, halved
- 1 tbsp fresh parsley or thyme leaves, chopped
- Salt and pepper, to taste
Instructions
- In a paella pan, wok or wide frying pan, lightly fry the onion until slightly soft.
- If using vegan chorizo, add this now and fry for a couple of minutes.
- Add the red pepper and tomatoes and fry for a further 5 minutes, stirring frequently.
- Stir through the garlic and fry for 1 more minute.
- Add the cayenne pepper and paprika and stir through for 30 seconds before adding the paella rice.
- Stir the rice through and fry for a minute before adding the liquid.
- Add the white wine, bring to the boil and then reduce to a simmer.
- Add the vegetable stock, bay leaves and saffron, stir through and continue to simmer for 10 minutes. Don’t stir whilst simmering.
- After 10 minutes of simmering, add the frozen peas/broad beans but fold them in rather than stirring.
- Simmer for another 10 minutes before adding the capers, artichokes, olives, seasoning and fresh herbs.
- Serve immediately and enjoy with a glass of (vegan) wine 🙂
Keywords
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