Paella is a Spanish rice dish originally from Valencia. It is one of the best-known dishes in Spanish cuisine, uses a short-grain rice cultivated in the eastern parts of Spain. which absorbs liquid very well, but still stays quite firm during cooking. In supermarkets its often called paella rice.
I’ve used plant based chicken (my recipe here) and plant based chorizo and field mushrooms. if you don’t like plant meat use sliced carrots and button mushrooms.
Begin by finely chopping garlic and put in paella pan
finely chop the red pepper and onion and add to the pan
chop the plant based chicken and chorizo and add to the pan.
Add the ground paprika and cayenne pepper to the pan and stir.
Add 2 tablespoons of olive oil to the pan and fry the contents until charred and the spices are releasing their flavours
Add the paella rice to the pan and stir to coat the rice in the flavoured oils
Add the tin of chopped tomatoes and a couple of pinches of saffron.
Sprinkle over a crumbled vegan stock cube and pour over the boiling water until everything is covered in water. Gently stir.
Simmer for 15-20 mins and try not to stir. Adding more boiling water as the water gets absorbed.
You are trying to time it so the water is all absorbed just as the rice is ready.
When its virtually ready add the frozen peas and gently stir.
After the peas are warmed through turn off the heat and add the chopped fresh parsley. Taste and adjust the seasoning.
Serve with a green salad in a vinaigrette dressing
Saffron is essential 
as is fresh Parsley finely chop the garlic chop the red pepper large white onion finely chopped plant based chicken and chorizo cut into chunks add all veg and meat into a paella pan with the spices fry in olive oil once all charred add the paella rice stir and coat the rice and warm up add chopped tomatoes and saffron Add boiling water to cover and a crumbled vegan stock stock cube Simmer adding water to stop it drying out check the rice and add water if necessary at the end add the frozen peas and stir when the rice is ready add the chopped parsley Ready to serve with a green salad
Paella
Equipment
- wooden spoon
Ingredients
- 500 gm Paella rice
- 250 gm vegan chicken pieces
- 250 gm vegan chorizo sausage
- 2 cloves Garlic
- 1 large white onion
- 1 red pepper
- 4 tbsp chopped fresh parsley
- 8 tbsp frozen peas
- 2 tbsp Saffron
- 2 tbsp ground paprika
- 1 tbsp cayenne pepper
- 1 vegan stock cube
- 1 tin chopped tomatoes
- 1 a kettle of boiling water
- 2 tbsp olive oil
- 4 large field mushrooms
Method
- Begin by finely chopping garlic and put in paella pan
- finely chop the red pepper and onion and add to the pan
- chop the plan based chicken and chorizo and add to the pan
- Add the ground paprika and cayenne pepper to the pan and stir.
- Add 2 tablespoons of olive oil to the pan and fry the contents until charred and the spices are releasing their flavours
- Add the paella rice to the pan and stir to coat the rice in the flavoured oils
- Add the tin of chopped tomatoes and a couple of pinches of saffron.
- Slice the field mushrooms and add to the pan.
- Sprinkle over a crumbled vegan stock cube and pour over the boiling water until everything is covered in water. Gently stir
- Simmer for 15-20 mins and try not to stir. Adding more boiling water as the water gets absorbed.
- You are trying to time it so the water is all absorbed just as the rice is ready.
- When its virtually ready add the frozen peas and gently stir.
- After the peas are warmed through turn off the heat and add the chopped fresh parsley. Taste and adjust the seasoning.
- Serve with a green salad in a vinaigrette dressing
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).