This vegan take on paella is packed full of flavour and very simple to make. If you’d like an added boost of protein, separately scramble some silken tofu and stir through at the end.
Try our spiced slow cookerSpanish-style rice this week. Paella rice is cooked in chopped tomatoes, stock and wine, with olives, chickpeas, peppers and peas. If you prefer a looser rice dish, simply stir through some more hot stock at the end of cooking.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
2 hrs
Total Time:
2 hrs 15 mins
Cal/Serv:
550
Ingredients
2tsp.
olive oil
1
large onion, sliced
Large pinch of saffron
600ml
hot vegetable stock, plus extra if needed
2
red peppers, finely sliced
2
garlic cloves, crushed
1Tbsp.
tomato purée
1Tbsp.
sweet smoked paprika
1/4tsp.
hot chilli powder
150ml
vegan dry white wine
300g
paella rice
400g
tin chopped tomatoes
400g
tin chickpeas, drained and rinsed
75g
sundried tomatoes in oil, drained and roughly chopped
125g
pitted black olives
125g
frozen petit pois or garden peas
Small handful parsley, roughly chopped (optional)
Lemon wedges, optional
Directions
Step 1Heat oil in a large frying pan over medium heat, add onion with a large pinch of salt and cook for 10min until beginning to soften. Meanwhile, stir the saffron into the stock and set aside to infuse.
Step 2Add peppers to the onion and fry for 5min, stirring occasionally, until they are nearly cooked through. Add garlic, tomato purée, paprika and chilli powder to the pan and fry for a couple min. Add wine, increase heat to medium-high and bubble until reduced by half.
Step 3Transfer onion and pepper mixture to a slow cooker and stir in the rice, saffron stock, chopped tomatoes, chickpeas, sundried tomatoes and some seasoning. Cover and cook on high for 1hr 30min.
Step 4Stir in the olives and peas. Re-cover and cook for a further 10min, or until the rice and peas are cooked through and tender. Stir in a little extra stock to loosen, if needed, and check seasoning. Garnish with parsley and lemon wedges, if using, and serve.
What to read next
Per serving:
Calories: 550
Protein: 16g
Total fat: 10g
Saturates: 1g
Carbs: 90g
Total sugars: 15g
Fibre: 13g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
