Mock Chorizo and Vegetable Paella
- Small pinch plus ½tsp saffron
- 600ml vegetable stock
- Vegetable or sunflower oil
- 6 vegan chorizo style sausages cut into pieces (available in most major supermarkets)
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 yellow pepper, chopped or sliced
- 1 green pepper, chopped or sliced
- 6 cherry tomatoes, cut in half
- 1tbsp tomato puree
- 2tsp smoked paprika
- 200g paella rice
- 100g frozen peas
- Juice of 1 lemon, plus some lemon slices
- Handful of fresh flat leaf parsley, chopped
How to Make It
Prepare your stock by heating it through, then dropping in the saffron. Stir and leave the saffron to infuse into the stock. If you can’t find saffron, you could use turmeric, and whilst the flavour is slightly different, it still works.
Take your paella pan and add 1½tbsp of oil over a medium heat. Fry off the pieces of chorizo until cooked, and the juices and colour have started to seep out. Remove from the pan and set aside.
Add the garlic, onion and peppers to the pan and soften. If you need to add a little more oil, that’s fine.
Once softened, add paprika, tomatoes and tomato puree, stirring well. Leave to cook for a couple of minutes.
Add the rice to the pan – this is where you need to take some care. Stir it around then leave it until the rim of the rice begins to go clear. Add the saffron stock.
Turn down to a simmer, stir and leave to cook through for about 10 minutes. Stir again and leave for another 10 minutes.
Taste to see if the rice is ‘al dente’. It should not be mushy. Add the peas and the cooked chorizo to the pan and season with salt and pepper. At this stage if you want more ‘smoky’ flavour you could add a little more paprika.
Remove from the heat, squeeze over the lemon juice and decorate with slices of lemon. Top with the chopped parsley and serve.
Add some good crusty bread on the side for those that don’t have dietary exclusions.
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