Vegan paella

Vegan paella

Tags

Vegan
Spanish

Cook

Ingredients

  • 4 cups vegetable stock
  • 1 tsp saffron threads
  • 2 onions, diced
  • 2 red pepper, cut into strips
  • 1 green pepper, cut into strips
  • 6 cloves garlic, chopped
  • 1 can tomatoes
  • 1 ½ cups arborio
  • 1 tsp smoked paprika
  • ½ tsp sweet paprika
  • Salt and pepper, to taste
  • 2 sprigs fresh thyme
  • ¾ cup frozen peas, thawed
  • 1 courgette, thinly sliced
  • Cherry tomatoes, halved
  • 4 artichoke hearts, halved
  • Parsley
  • Lemon wedges

Steps

  1. In a saucepan add the stock. Break up the saffron and add it to the broth, simmer then lower the heat to keep it warm.
  2. In the wok sauté the peppers and onion with some oil until lightly browned.
  3. Add the garlic and cook for one minute.
  4. Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for one minute then add the rice. Lightly toast the rice.
  5. Add the fresh thyme and slowly pour in broth. Simmer for one to two minutes.
  6. Turn the heat down to a mild simmer. Simmer for 15-20 minutes until rice is al dente, rotating the pan several times.
  7. While the paella is simmering, char courgette, artichoke and cherry tomatoes on a heated and lightly oiled grilling pan.
  8. Once rice is cooked remove the pan from the heat. Add the peas to the top of the rice. Cover the pan with foil and let the paella rest for 10-15 minutes.