Vegan paella

Name: Vegan paella
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 3 dried shiitake mushrooms; 10 cm / 4" by 20 cm / 8" piece of kombu; 1 carrot; 1 celery stick; 1 vegan stock cube (optional, but I like to add it); fennel offcuts (optional); parsley offcuts; 1 vegan stock cube (if not using homemade stock); 30 ml / 2 tbsp extra virgin olive oil, plus more for grilling; 1 onion, finely diced; 4 garlic cloves, finely diced; 200 g / 7 oz ripe tomato (1 large), peeled and chopped; 1 tsp salt, more to taste; 1 tsp smoked paprika; 80 ml / 1/3 cup vegan white wine; 1 Romano pepper, sliced; 200 g / 7 oz / 1 slightly heaped cup paella/bomba rice (arborio does good enough job too); a generous pinch of saffron, dissolved in 2 tbsp hot water; freshly ground black pepper, to serve; 200 g / 7 oz zucchini / courgette, sliced; 1 fennel, cut into 8 wedges; 10 cherry tomatoes, halved; ½ cup cooked peas or broad beans (or a mixture of both); 8 olives, sliced; 4 charred artichoke heart halves, halved; chopped fresh parsley, to garnish (optional)

Instructions

Prep:30minCook:30min

Vegan paella is a vegetable centric take on this Spanish classic. Despite its impressive appearance, it's actually quite easy and quick to make. Naturally gluten-free too.

Updated at: Mon, 09 Dec 2024 07:53:01 GMT