In my pre-vegan days I was a wild seafood lover, and paella was something I would often crave. I even used to get obsessed with the dish in the summer months!
It’s funny how fast things can turn around, and now the thought of me putting sea creatures into my mouth feels absolutely wrong. Yet, I am still a rice and veggie fan, and this saffron-infused dish comes together to beat all non-vegan paella versions you might have had!
Most vegan paella versions are made with mushrooms, but this one features peas, black beans, and olives, and I personally find it a lot richer in taste and flavor! It really is a comforting dish that’s super healthy and relatively easy to put together, too!
50g (1 ¾ oz) Spanish short grain rice (or other rice short grained rice)
6 tbsp dry white wine
425g (15oz) can chopped tomatoes
50g (1 ¾ oz) French beans, cooked
2 tbsp pitted black olives
flatleaf parsley to garnish
lemon wedges to serve
Put 150ml (¼ pint) vegetable stock and the saffron in a large pan and bring to the boil, then remove from the heat and set aside. In a separate pan, boil the peas for about 5 minutes until tender.
Heat the oil in a large pan and fry the onion and garlic over a medium heat for about 5 minutes or until golden. Add the artichokes, aubergine, peppers, celery, paprika and rice and stir to coat in the oil. Cook for 2-3 minutes stirring occasionally, until the rice becomes transparent.
Pour in the white wine and saffron infused stock. Stir in the chopped tomatoes, reduce heat and cook for 20 minutes until tender. Add more stock if the rice becomes too dry. Stir in the French beans, olives and peas. Garnish with parsley and place the lemon wedges on the side.
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