Last March, I was fortunate enough to take my bike on a trip around Northern Spain. Though I found the off vegan restaurant, I definitely felt like I missed out on the Spanish food experience. However, that just meant, that when I got home I wanted to try and recreate some tasty Spanish food, and what’s more quintessentially Spanish, than paella.
Paella is a Valencia rice dish, whose origins date back to the mid-19th century. Funnily enough it was traditionally made by men, on a Saturday or Sunday to give their wives a day off cooking duties. Now the colourful dish is synonymous with authentic Spanish cuisine.
250g Paella Rice
1 Red Onion
3 Cloves of Garlic
1 Green Chilli
1 Jar of Artichokes/Vegan Sausages (drained)
100g Green Beans
100g Frozen Peas
1 Green Pepper
1 Red Pepper
2 tsp Tumeric
1 tsp Paprika
- Chop and prepare all the vegetables, then heat some oil in the pan.
- Fry the garlic, onion and chilli in oil, until softened.
- Add the peppers, green beans, peas, tomatoes, and artichokes with paprika and tumeric. Mix well, so that the vegetables are covered with the spices.
- Add in the paella rice, mixing well to make the rice doesn’t stick to the pain. If it’s sticking add a little water or oil.
- Add 1 litre of vegetable stock, stirring well. Ideally, add a little at a time, then leave the paella to simmer. The rice should absorb a lot of the water, so be sure to keep and eye on your pan, that the rice doesn’t stick to the bottom of your pan.
- When rice has soften and all the water has been absorbed, you dish will be ready. Serve with a segment of lime for extra flavour and enjoy!