VEGAN PAELLA

As Autumn approaches, Vegan Paella is one of the go to meals for me.  I love it in the summer with a salad but there’s something about the weather turning cooler that just makes me crave one pot meals.

I remember going to Spain years back and having a proper paella – I can still see the restaurant and feeling the pleasure of the dish, sharp with citrus and washed down with a nice glass of Dry White.

I’ve used Banana Blossom in this recipe, which gives a slight flavour of the sea and it has great nutritional value, as well as being low in calories.

INGREDIENTS:

• 800 ml cold water
• 1 vegetable stock pot
• pinch of saffron
• 1 white onion
• 2 tbps olive oil
• pinch of salt
• 2 cloves of garlic
• 200g paella rice
• 1/2 tin of chopped tomatoes
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 4 or 5 runner beans
• half a tin of butter beans
• 1 tin of banana blossom
• 1 roasted red pepper (I used the jar variety)
• handful of frozen peas
• 50g jarred artichoke
• 1 lemon
• lots of fresh parsley and more lemon to serve

METHOD:

1. Add the water, stock and saffron to a pan, bring to the boil, take off the heat and set aside
2. Chop the onion finely and fry gently in the olive oil and salt for 3 minutes
3. Add the chopped garlic and fry for a further 2 minutes
4. Add the rice and stir, coating it for 1 minute
5. Add the chopped tomatoes to the onions along with the paprika and coriander and stir
6. Chop the beans into pieces and add to the pan
7. Drain the butter beans, rinse and add to the pan
8. Drain the banana blossom and tip onto a chopping board
9. Discard the yellowish skin as I find this is a bit tough
10. Roughly chop the blossom and add to the pan T
11. Then add the stock
12. Add the pepper, peas, juice of a lemon and artichoke
13. Cover and cook on a low heat for 20 minutes
14. Serve with lemon wedges and fresh parsley