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

1. Heat the oil in a large pan or wok
2. Add the onion, garlic, peppers and bay leaf, fry for 5 minutes
3. Add the tomatoes and the rice, stir to coat in the oil
4. In another pan heat the stock, add the wine and whisk in the spices and seasoning
5. When the rice is opaque add the spiced liquid and stir
6. Bring to the boil, reduce heat and cover
7. Simmer for 20 minutes
8. Add all remaining ingredients, cover and cook for a further 15 minutes
9. Once cooked, remove from heat and rest for a few moments before serving scattered with chopped parsley and garnished with lemon wedges

http://www.thisisnotadiet.uk/2019/01/31/recipe-smoky-vegan-paella/