Vegan Chorizo and Vegetable Paella Via
Ingredients
- 1/2 tsp saffron
- 600ml (20oz) vegetable stock
- 6 vegan chorizo style sausages
- 1 onion
- 4 garlic cloves, minced
- 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 pyrrex jug/bowl place hot vegetable stock and saffron, leave to infuse
Heat a tbsp of oil in a paella/large frying pan on medium heat. Cut the chroizo sausages into small chunks and fry for about 5 minutes until starting to brown on all sides
Transfer the chorizo pieces 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 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! Best eaten fresh but will keep in the fridge in an air tight container for 2-3 days. (as posted on cupfulofkale.com)