Vegan Paella – food for friends!

This is great party food; colourful and full of flavour. Make a big pan full and bring it to the table for everyone to help themselves to. There should be enough for eight in this recipe if you start the evening with baked olives, chipotle almonds and Padrón peppers. A good dessert to follow would be churros with boozy fruit and salted chocolate sauce.

  • 1 tbsp olive oilIMG_8598
  • 1 large Spanish onion, chopped
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 bulb fennel, thinly sliced
  • 3 cloves garlic, crushed
  • 3 bay leaves
  • ½ tsp smoked paprika
  • ½ tsp turmeric
  • ½ tsp chilli flakes
  • 300g Calasparra (paella) rice
  • 200ml sherry (I like Tio Pepe)
  • 1 tsp saffron
  • 900ml veg stock
  • 300g broad beans, blanched and shelled
  • 12 mini plum tomatoes, halved lengthwise
  • 1 jar grilled artichokes
  • 1 tbsp arame seaweed, soaked for 20 mins in water
  • 20 pitted Kalamata olives, halved
  • 2 tbsp parsley, chopped
  • 8 lemon wedges
  1. Heat oil, fry onions for 5 minsIMG_8601
  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. Soak arame in hot water for 5 mins then drain
  10. Remove from heat, add beans, toms, artichokes, tofu and arame
  11. Cover tightly and leave for 10 mins
  12. Scatter olives and parsley on and serve with lemon wedges
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