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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!
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
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!