Vegan Paella with Shiitake Stock
Ingredients
Stock
- 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
Preparation
Prepare the stock by simmering the stock ingredients in water for at least 30 minutes, then strain and set aside
Heat olive oil in a large paella pan or skillet over medium heat
Sauté diced onion and garlic until softened and fragrant
Add chopped tomato, salt, and smoked paprika, cooking until the mixture thickens
Deglaze the pan with vegan white wine and let it reduce slightly
Stir in sliced Romano pepper and the rice, coating it in the mixture
Add the saffron dissolved in hot water and pour in the prepared stock or stock made with a cube
Bring to a simmer and cook uncovered until the rice is tender and the liquid is absorbed, about 20-25 minutes
Remove from heat and let rest for a few minutes before serving with freshly ground black pepper
