Shannon Martinez's Vegan Paella Verde

gourmettraveller.com.au

Kai

60 ml (¼ cup) extra-virgin olive oil

1 cup (250ml) salsa verde

360 gm (2 cups) bomba or medium-grain rice

1.25 litres vegan chicken or vegetable stock

120 gm podded broad beans or peas

1 bunch asparagus, trimmed

Mint, flat-leaf parsley and lemon wedges, to serve

subheading: Salsa verde:

1 cup flat-leaf parsley

½ cu[ oregano

¼ cup chopped chives

5 garlic cloves

60 ml (¼ cup) lemon juice

125 ml (½ cup) extra-virgin olive oil, plus extra for drizzling

100 gm (½ cup) brined capers

1 jalapeño chilli, coarsely chopped

Directions at gourmettraveller.com.au

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