Vegan Paella
Vegan Paella



  • 4 tbsp veg oil
  • 3 sliced red onions
  • 2 crushed garlic cloves
  • 400g paella rice
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 800ml veg stock
  • 1 tsp chopped rosemary
  • 200g cherry tomatoes
  • 150g fresh peas
  • 125ml quality olive oil
  • 1 tbsp chopped parsley, to serve
  • 1 x 400g can of artichoke hearts, drained
  • Fry the onions and garlic for 3 mins to soften, then add the paella rice, turmeric, smoked paprika, and stir well to coat the veggies. Add the stock and rosemary, bring to the oil, and then reduce to a simmer and stir occasionally for 20 mins, or until the rice has absorbed most of the stock.
  • Add the tomatoes and peas and simmer for 5 mins more, then remove from the heat and drizzle over the olive oil. Stir well to combine, and stir in the chopped parsley. Meanwhile, griddle the artichoke hearts in a little oil for 3 mins, or until slightly char-marked. Serve the paella in bowls with the griddled artichokes placed on top.
30 mins
4 serving

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