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

Print Recipe
5 from 1 vote

Paella

Plant based Paella
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Spanish
Keyword: Paella, Plant based
Servings: 6 people
Calories: 498kcal

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

If you don’t like plant based meats, replace them with a 250 gm of whole white button mushrooms and  100 gm of sliced carrot and also add a tsp of smoked paprika

Nutrition

Calories: 498kcal | Carbohydrates: 82g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Sodium: 597mg | Potassium: 610mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2575IU | Vitamin C: 46mg | Calcium: 45mg | Iron: 7mg
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