The Perfect Plant-Based Paella

By Luke Jones. Connect with him on TwitterFacebook or Instagram.

Paella

Plant filled paella

Serves: 2-3                                                                                  Cooking time: About 45 min

Last weekend my lovely girlfriend and I put together a great big plant-based paella.

Now know what you’re thinking…

“How can you call it a paella if there’s no seafood or meat in it, dummy?”.

I’ll admit, I was a little sceptical at first too… I wasn’t sure how it was gonna turn out. But fear not – it tasted really good. So good in fact, I’d go as far as saying it was better than any seafood/meat paella that I’ve had in the past… Big claim, but it really was good.

We packed in as many vegetables as humanly possible, and it made for an awesome evening meal after a long day walking around the capital. Hope you enjoy it as much as we did!

INGREDIENTS

  • A few cups of short grain brown rice/risotto rice
  • A litre of veg stock (low salt)
  • 1 tin of chickpeas
  • 1 tin of red kidney beans
  • A load of spring greens and spinach
  • 1 cup frozen peas
  • 1 cup broccoli
  • 1 cup cherry tomatoes
  • 1 onion
  • 1-2 peppers
  • 2 cloves garlic
  • A pinch of saffron
  • 1 teaspoon tumeric
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • Juice of half a lemon

DIRECTIONS

  1. Rinse the rice and put it on to boil for 20 mins.
  2. Prepare your low salt veg stock.
  3. Chop the onions, peppers, tomatoes, garlic, and broccoli; and sautee lightly your big pan in a bit of stock.
  4. When the veg is beginning to soften, and the rice has been on for about 15-20 minutes, add the rice into the big pan with the rest of your stock, turmeric, coriander, paprika and saffron.
  5. Leave to cook on low for another 20-30 minutes, adding additional water or stock if it starts to dry out too much.
  6. When it’s looking nearly cooked, slice your greens and add them in with your peas and beans. Feel free to add more spices at this point too.
  7. Cook on a high heat until your paella is sticky, remembering to stir so it doesn’t stick to the pan too badly.

Serve up and add a dash of lemon juice to taste, and enjoy


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Luke Jones

Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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