Vegan paella

Ingredients for 2 servings:

• 1 mushroom, or two depending on the size, cut very small
• 1 half pepper, diced
• 1 small onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp paprika powder, sweet, preferably smoky
• 1 tsp tomato paste
• 1 tomato(s), grated or finely chopped
• 300 ml vegetable stock
• 1 cup risotto rice or paella rice
• 1 pack of saffron
• Paprika powder, hot
• pepper
• 1 handful of peas, frozen
• Lemon juice or lime juice
• olive oil
• Parsley for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan

Sauté the mushrooms and diced bell peppers in the pan until very hot, until they develop a roasted aroma. Reduce the heat, add a little oil, the onions, and garlic, and fry for one to two minutes, stirring constantly. Remove the pan from the heat for a moment, otherwise the onions and garlic will burn. Make some space in the middle of the pan and briefly sauté the sweet bell pepper and tomato paste. Turn the heat back up, add the rice, and sauté briefly. Then add the tomatoes. Stir everything well. Deglaze everything with the vegetable stock. Add the saffron, stir well, and let it color. Season to taste with the hot paprika and pepper. There should be enough salt from the stock. Bring everything to a boil and let the rice settle, reduce the heat, and stop stirring. Now simmer until barely any liquid is visible. Scatter the peas loosely over the paella and place a lid on the pan to allow them to cook. Leave the pan on the heat until the rice starts to cook again. It’s important that the paella sears slightly and forms a delicious, crispy crust. Sprinkle with parsley, let cool briefly, and drizzle with lime juice on the plate. Tip: Sometimes saffron doesn’t color very well; in these cases, you can add a little turmeric to improve the color.