Last night I made this yummy vegan paella...
Serves 4 People | 30 minutes prep/cooking time
of olive oil
1 red bell pepper, diced
7 red onions, thinly sliced
750ml vegetable stock
5 garlic cloves
1 tsp chopped saffron
1 cup of risotto rice
2 broccoli florets
1 cup of frozen garden peas
1 cup of halved cherry tomatoes
12 pitted green olives, halved
12 pitted black olives, halved
5 marinated artichoke hearts
5 sundried tomatoes (optional)
garlic powder (optional)
salt & pepper
1 lemon, cut into wedges
half a cup of soya cream
chopped fresh flat leaf parsley
Heat the oil in large paella pan or a deep frying pan.
Add the bell pepper and red onions; cook for 5 minutes.
Stir in the vegetable stock, add the garlic, and saffron and bring to a boil.
Sprinkle the rice over the ingredients.
Add a tsp of cumin, paprika,
Reduce heat to medium/low
and simmer for 10 minutes.
Sprinkle the broccoli, peas, tomatoes, artichokes,
tomatoes and olives over rice.
Add a splash of red wine.
Cook for 8 minutes/until rice is tender.
Remove from heat, drizzle maple syrup over the paella and let it rest for a few minutes.
Season with salt and pepper.
Stir through the cream, spoon into bowls, and garnish with lemon wedges and fresh parsley.
Serve with cold white wine - Enjoy!
Tip: Equally good with courgette, or butternut squash instead of broccoli (depending on season).
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