¡Ay, caramba! Vegan Paella!

I’ve fiddled about enough with my paella recipe and now I am ready to share it! It has a lot of ingredients and looks like a right faff to make but it is worth it and it makes a great centre piece for a dinner party. The key is to start prepping early – if you get everything ready you can do the last bit when your guests have arrived – so long as you don’t mind them hanging about in the kitchen with you. Give them a sherry and get them to help stir!!

  • 1 tbsp olive oil
  • 1 medium Spanish onion, chopped
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • ½ bulb fennel, thinly sliced
  • 2 cloves garlic, crushed
  • 1 bay leaves
  • ½ tsp smoked paprika
  • ½ tsp turmeric
  • ½ tsp chilli flakes
  • 150g Calasparra (paella) rice
  • 100ml sherry (I like Tio Pepe)
  • 1 tsp saffron
  • 450ml veg stock
  • 200g broad beans, blanched and shelled
  • 12 mini plum tomatoes
  • 5 small grilled artichokes or 1 jar
  • Smoked tofu, cubed and coated in seaweed condiment then fried
  • 1tbsp arame seaweed, soaked for 20 mins in water
  • 15 pitted Kalamata olives, chopped
  • 2 tbsp parsley, chopped
  • 4 lemon wedges
  1. Heat oil, fry onions for 5 mins
  2. Add peppers & fennel, fry till golden
  3. Add garlic, 1 min
  4. Add bay, paprika, turmeric & chilli, stir in for 1 min
  5. Stir in rice
  6. Add sherry & saffron, boil down for 2 mins
  7. Add stock, simmer for 20 mins (don’t cover or stir)
  8. Blanche and skin beans
  9. Separately fry tofu cubes till crispy then coat in seaweed powder
  10. Soak arame in hot water for 5 mins then drain
  11. Remove from heat, add beans, toms, artichokes, tofu and arame
  12. Cover tightly and leave for 10 mins
  13. Scatter olives and parsley on and serve with lemon wedges

Serve with olive ciabatta or other nice bread…

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