Reading Time: 1 minute
- 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
- 200 g/1 cup paella rice or use arborio if you’re plastic-free
- 125 ml/½ cup vegan dry white wine
- Good pinch saffron soaked in tiny amount boiling water (ideally for 15-30 minutes)
- 2 bay leaves
- 475 ml/2 scant cups strong vegan stock
- 200 g/1? 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
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 ?