





Recipe: Smoky Vegan Paella
Ingredients
- 2 Tbsp. cold-pressed rapeseed oil
- 1 onion, peeled and finely chopped
- 2 cloves of garlic, peeled and crushed
- 1 red and 1 green pepper, deseeded and finely chopped
- 1 bay leaf
- 2 beef tomatoes, deseeded and flesh finely chopped
- 1 litre of vegetable bouillon
- 250ml dry white wine
- 400g paella (or arborio) rice
- 1 Tbsp. smoked paprika
- 1 Tsp. turmeric
- 100g frozen petit pois
- 200g tinned (or frozen) sweetcorn, drained
- 100g mushrooms wiped and chopped
- Seasoning to taste (I used herbamare salt and freshly ground black pepper)
- To Garnish:
- Freshly chopped parsley and lemon wedges
Instructions
- Heat the oil in a large pan or wok
- Add the onion, garlic, peppers and bay leaf, fry for 5 minutes
- Add the tomatoes and the rice, stir to coat in the oil
- In another pan heat the stock, add the wine and whisk in the spices and seasoning
- When the rice is opaque add the spiced liquid and stir
- Bring to the boil, reduce heat and cover
- Simmer for 20 minutes
- Add all remaining ingredients, cover and cook for a further 15 minutes
- Once cooked, remove from heat and rest for a few moments before serving scattered with chopped parsley and garnished with lemon wedges
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http://www.thisisnotadiet.uk/2019/01/31/recipe-smoky-vegan-paella/





