This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you want… perfect to share with friends!

Ingredients

Serves: 4

Cooking/Preparation time: 45 mins

• Oil for frying

• 1 onion, finely diced

• 2 handfuls vegan chorizo, sliced (optional)

• 1 red pepper, finely sliced

• 5 medium tomatoes, roughly chopped

• 2 cloves garlic, crushed

• ½ tsp smoked paprika

• ½ tsp cayenne pepper

• 200g/1 cup paella rice (or use arborio if you’re plastic-free)

• 125ml/½ cup (vegan) dry white wine

• Good pinch saffron, soaked in tiny amount boiling water (ideally for 15-30 minutes)

• 2 bay leaves

• 475ml/2 scant cups strong vegan stock

• 200g/1⅛ cups frozen or fresh peas or broad beans

• 1 tbsp capers

• 10 artichoke pieces (from a jar), halved

• 1 handful olives, halved

• 1 tbsp fresh parsley or thyme leaves, chopped

• Salt and pepper, to taste

Method

1. In a paella pan, wok or wide frying pan, lightly fry the onion until slightly soft.

2. If using vegan chorizo, add this now and fry for a couple of minutes.

3. Add the red pepper and tomatoes and fry for a further 5 minutes, stirring frequently.

4. Stir through the garlic and fry for 1 more minute.

5. Add the cayenne pepper and paprika and stir through for 30 seconds before adding the paella rice.

6. Stir the rice through and fry for a minute before adding the liquid.

7. Add the white wine, bring to the boil and then reduce to a simmer.

8. Add the vegetable stock, bay leaves and saffron, stir through and continue to simmer for 10 minutes. Don’t stir whilst simmering.

9. After 10 minutes of simmering, add the frozen peas/broad beans but fold them in rather than stirring.

10. Simmer for another 10 minutes before adding the capers, artichokes, olives, seasoning and fresh herbs.

11. Serve immediately and enjoy with a glass of (vegan) wine

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub