A great dish to cook when entertaining family or friends. This creamy plant-based paella is extremely simple to make and packs so much flavour with every bite!
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
chestnut mushrooms 200 g (sliced)
baby plum tomatoes 220 g (quartered)
bell pepper 1 (sliced)
asparagus 10 (sliced)
garlic cloves 3 (crushed)
lemon 3 (juice)
frozen peas 250 g
coconut milk 400 ml
basmati rice 300 g
vegetable stock cube 2
chilli flakes pinch
paprika 2 tsp
cayenne pepper 1 tsp
saffron ¼ g
fresh coriander 1 handful (chopped)
Method
Slice the mushrooms. Slice the tomatoes into quarters. Deseed and thinly slice the bell pepper (use whichever colour you prefer). Slice the asparagus. Crush the garlic cloves. Juice 2 of the lemons and cut one into wedges.
Heat a large pan (that has a lid for later) on a medium heat with a dash of oil and add the garlic.
Add all the sliced vegetables, and spices (except the saffron). Add the juice of one lemon and a pinch of salt & pepper to the pan and cook down for 5 minutes.
Add the saffron to a small bowl with a spoon of boiling water, leave for 5 minutes then add the water and saffron to the pan. Give everything in the pan a good mix.
Make up the vegetable stock cube with 750ml boiling water. Add the coconut milk, vegetable stock, and rice to the pan.
Bring to the boil and then reduce to a simmer. Simmer for 30-35 minutes with the lid on, making sure to stir every 10 minutes. Add the juice of another lemon and simmer for a further 5 minutes (or until the desired consistency).
Add the rest of the lemon juice to taste. Roughly chop the coriander leaves and stalks and scatter on top. Plate up the paella with the lemon wedges on the side. Enjoy!
