Vegan Chorizo and Vegetable Paella
Ingredients
- 1/2 tsp saffron
- 600ml vegetable stock
- 6 vegan chorizo style sausages
- 1 onion
- 4 garlic cloves
- 1 yellow pepper (or red/orange)
- 6 cherry tomatoes
- 1 tbsp tomato puree
- 2 tsp smoked paprika
- 200g bomba paella rice
- 1 cup frozen peas
- 1 lemon
- Handful of fresh parsley
Preparation
In a large pyrex jug or bowl place hot vegetable stock and saffron, leave to infuse.
Heat a tablespoon of oil in a paella or large frying pan on medium heat. Cut the chorizo sausages into small chunks and fry for about 5 minutes until starting to brown on all sides.
Transfer the chorizo pieces to a bowl and save for later.
Pour a little more oil into the pan and add the finely chopped onion. Fry for a few minutes and then add the crushed garlic and chopped pepper.
After a few minutes add chopped cherry tomatoes, tomato puree and smoked paprika, stir and leave to cook for a couple of minutes.
Next add the bomba paella rice. Stir and once the rice is translucent on the edges add the saffron infused stock.
Let it gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes.
Add the frozen peas and chorizo sausage and stir.
Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper.
Squeeze juice from half the lemon and use the other half to decorate.
Add chopped parsley and serve.
