Ingredients
- stock (optional but recommended)
- 3 dried shiitake mushrooms
- 10 cm / 4″ by 20 cm / 8″ piece of kombu
- 1 carrot
- 1 celery stick
- 1 vegan stock cube (optional, but i like to add it)
- fennel offcuts (optional)
- parsley offcuts
- basic paella
- 1 vegan stock cube (if not using homemade stock)
- 30 ml / 2 tbsp extra virgin olive oil, plus more for grilling
- 1 onion, finely diced
- 4 garlic cloves, finely diced
- 200 g / 7 oz ripe tomato (1 large), peeled and chopped
- 1 tsp salt, more to taste
- 1 tsp smoked paprika
- 80 ml / 1/3 cup vegan white wine
- 1 romano pepper, sliced
- 200 g / 7 oz / 1 slightly heaped cup short-grained rice (i used arborio)
- a generous pinch of saffron, dissolved in 2 tbsp hot water
- freshly ground black pepper, to serve .
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