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MeatFreeMonday: Paella Baby!

Wow, what a one-pot-wonder! This recipe is full of flavour, what a way to kickstart the week!  I’ve tried my hand at making paella before, but it was less than amazing.  I wanted to try again because I’m always drawn to the lively colours, and it’s rice – I love rice!  Looking back, my first paella fail was probably down to me over-complicating it, because tonight this was so easy and quick to make!

Here’s the recipe, it’s vegan and gluten free!

 

Ingredients:

3 tablespoons olive oil

160g spiced tofu, chopped (I used this one by Cauldron and it was fantastic)

200g paella rice

170g chopped mushrooms

2 green peppers, sliced (I only had green peppers here, any colour is great)

1 carrot, diced

1 medium courgette, diced

1 stick of celery, finely chopped

1 red chilli, finely chopped

4 cloves garlic, finely chopped

750ml vegetable stock

pinch of saffron (about 1/8 teaspoon)

2 teaspoons paprika (you could use smoked, but maybe use less of it)

1/2 teaspoon cayenne pepper

1 cup of frozen peas (or fresh if you have them)

3 spring onions, sliced

juice of 1 lime

 

Method:

  • Add the saffron to the hot vegetable stock in a jug or a bowl and leave to infuse
  • In a large deep pan, heat the oil over medium/high heat
  • Add the tofu, mushrooms, carrot, celery, courgette and green peppers and heat for 5-10 minutes, stirring and shaking every so often as it simmers
  • Stir in the garlic and chilli and leave for about 10 seconds
  • Add the stock (with saffron) and keep the heat high, bringing it to the boil
  • Stir in the paprika and cayenne
  • Once boiling, stir in the rice, cover and keep on a medium heat to a fast simmer for 18 minutes until the rice is tender and almost all of the water has been absorbed (don’t poke about with it during this time or the rice will release it’s starch and you’ll end up with risotto!)
  • Open the lid, put the peas evenly on top of the paella, then re-cover and allow them to steam for 1-2 minutes
  • Take off the heat, stir in the lime juice and spring onions, and serve!

The above quantities came out with 3 generous portions. Simple! This is definitely my new favourite one-pot-wonder, it even had B’s seal of approval (and he’s a proper carnivore!).  You could change up the vegetables and use whatever you fancy or whatever you have to hand – throw in some tomatoes, maybe some green beans – I’d definitely use the Cauldron tofu again, it’s marinated and lightly spiced so goes really well in this dish.  Happy Meatless Monday everyone!

 

 

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