Plant Based Paella

• A fantastic, easy to make vegan paella!
• A wonderful combination of consistencies, colours and flavours.
• Traditionally we should use a paella pan and speciality rice, but we’ve used a regular cooking pan and our pudding rice – and we think the end result is amazing!
• Will serve 4-6 people.
• Quick to prepare.
• Dairy-free.

Organic Pudding Rice 1kg (Sussex Wholefoods)

1cup rice

Persian Saffron 1g (The Persian Trader)

0.5tsp saffron

Freeze-Dried Green Peas 100g (Sussex Wholefoods)

0.5cup peas

Chopped Tomatoes, Organic 400g (Mr Organic)

chopped tomatoes (or 3 fresh tomatoes, chopped)

Aegean Pitted Green Olives with Garlic 400g (Attis)

100g olives

Organic Vegan Bouillon Powder, Gluten-Free, Less Salt 140g (Marigold)

2tbsp bouillon powder

Extra Virgin Olive Oil 250ml (Filippo Berio)

2tbsp olive oil

Smoked Paprika 500g (Sussex Wholefoods)

0.5tsp smoked paprika

Organic Paprika 100g (Sussex Wholefoods)

1tsp paprika

Cayenne Pepper Powder 100g (Sussex Wholefoods)

0.5tsp cayenne pepper

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

salt to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

generous pinch of black pepper

Other Ingredients

• 1 big onion
• 3 garlic cloves
• 1 red pepper
• 1 yellow pepper
• 100g mushrooms
• 1 courgette
• 1 lemon
• fresh herbs to garnish

Method

1. Mix 750ml water with 2tbsp stock in a saucepan, add 0.5tsp saffron (or turmeric) and heat gently on low heat.
2. Add 2 Tablespoons of olive oil to a pan, add onion and garlic and sauté until soft.
3. Add in peppers and mushrooms and fry for around 5 minutes. Next, add spices and chopped tomatoes and simmer gently for another 5 minutes.
4. Add the rice and stir to mix everything making sure the rice is well coated.
5. Add in the stock and don’t stir. Bring the pan to simmer, turn the heat down and simmer until the rice is cooked (15-20 minutes).
6. In the meantime, slice your courgette thinly, sprinkle with olive oil and grill until nicely brown.
7. Make sure to keep an eye on your paella now and don’t let the rice burn. If the stock reduces to 0 and the rice is not ready, prepare more stock and add into your paella, don’t stir.
8. Once the rice is ready, using a spoon check to see that there is no stock left at the bottom of your saucepan. Remove from the heat.
9. Sprinkle green peas, olives and grilled courgette on top, cover with a lid and leave to stand for 10-15 minutes.
10. Top with lemon and and enjoy!