Vegan Paella

lazycatkitchen.com

STOCK (optional but recommended)

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

subheading: 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 / ⅓ 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

subheading: OPTIONAL TOPPINGS:

200 g / 7 oz zucchini / courgette, sliced

1 fennel, cut into 8 wedges

10 cherry tomatoes, halved

½ cup cooked peas or broad beans (or a mixture of both)

8 olives, sliced

4 charred artichoke heart halves, halved

chopped fresh parsley, to garnish (optional)

Directions at lazycatkitchen.com

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