Vegan Paella
- Prep: 20m
- Cook: 20m
- Serves: 4
Whether you’re a diehard paella fan or totally new to the dish, we think you’re going to love our plant based version of the Spanish classic!
Method
- Heat the olive oil in a large skillet and place the diced red onion inside. Cook for 2-3 minutes or until the onion begins to soften, then sprinkle in the salt and add the crushed garlic, red peppers and courgette. Cook for 4-5 minutes until softened.
- Pour in the chopped tomatoes and mixed beans, then sprinkle with the paprika powders. Bring to a simmer, then stir in your risotto rice. Cook for 2 more minutes, then pour in the
- vegetable stock.
- Allow for your paella to simmer on a low heat for 20-25 minutes or until the rice is cooked. Stir in the tomato puree and grilled artichokes, and heat through for another 2 minutes.
- Pour in the saffron water, then add the green beans, and roasted cherry tomatoes last. Top with a lid until the beans are vibrant in colour, then remove the skillet from the heat.
- Stir in the lemon zest and juice and season to taste with salt and pepper.
- Top with fresh parsley, serve right away and enjoy alongside a glass of your favourite vino!
Recipe: Mr. Organic
Ingredients
All to be sourced organic where possible
- 2 tbsp Organic Extra Virgin Olive Oil
- 1 red onion, finely diced
- ½ tsp salt
- 3 garlic cloves, crushed
- 2 red peppers, finely sliced
- 1 large courgette, sliced
- 1 tin Organic Chopped Tomatoes
- 1 tin Organic Mixed Beans, drained
- 1 tsp smoked paprika powder
- 2 tsp sweet paprika powder
- 250g Organic Risotto Rice
- 800ml vegetable stock
- 2 tbsp Organic tomato puree
- 2 tbsp Organic Grilled Artichokes
- 150g green beans
- Roasted cherry tomatoes (optional)
- 1 tsp saffron, mixed with 250ml warm water
- Juice and zest of 1 unwaxed lemon