Paella is such a delicious complete meal and in this version, the veggies and flavours are doing all the talking so you won’t miss the fact that it’s free from fish and meat. Another great meal idea for a meat free Monday.
Traditional paella making will use saffron, however this can be quite expensive so this recipe uses turmeric powder instead.
Note: Nori sheets are seaweed sheets used in sushi making. You will find them in the Asian section of the supermarket. It is used here as a replacement for fish sauce. (1/2 soaked nori sheet = 1 tsp fish sauce)
- 1/2 Nori sheet (see notes above)
- 750ml vegetable stock
- 1 tbsp olive oil
- 1 medium leek, sliced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1/2 red pepper, sliced
- 1/2 yellow pepper, sliced
- 2 large portobello mushrooms, sliced
- 10 baby plum tomatoes
- 1 1/2 tsp turmeric powder
- 500g paella rice (short grain)
- 1 jar antipasti artichoke hearts, drained (160g drained weight)
- 100g frozen peas
- 1 large lemon
- Handful of chopped curly parsley.
- Crush the nori sheet into a small bowl or jar. Add 2 tbsp of water and with a fork, mash it all together. Leave to stand for a few minutes.
- If using vegetable stock powder, prepare 750ml of hot veg stock now.
- Heat the olive oil in a large pan, then add the leek and garlic. Let it fry for a couple of minutes. Add in the peppers and mushrooms, stir and let everything cook for 2-3 minutes. Stir frequently to make sure nothing burns.
- Add in the tomatoes and the soaked nori sheet with its liquid. Mix and fry for another 2 minutes.
- Add in the turmeric and the rice.
- Stir everything. Place the artichoke hearts on top.
- Now add in all the stock and the lemon juice. With paella, it is important that you do not stir the rice while it is cooking so give the pan a good shake to make sure all the ingredients are well distributed. If you are using good quality vegetable stock you shouldn’t need any further salt but do a taste test now and adjust seasoning if necessary.
- Bring to the boil, then reduce the heat to medium and let it simmer for 15 minutes. During this time, the stock should be fully absorbed and the rice cooked.
- Scatter the frozen peas over the top, cover the pan and let it stand for another 5 minutes.
- Sprinkle with chopped parsley and serve.
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