Updated: Jun 30, 2022
A delicious vegan version of the old classic! Seaweed is one of the most nutrient dense foods on earth
Ingredients: 3 tbsp olive oil Handful of chopped parsley 400g paella rice Veg stock (for quantity see directions) 1 small chilli, chopped finely 3 tsp sweet paprika 1 packet sea spaghetti or other seaweed of your choice (50g), rinsed. 250g mushrooms, chopped into bite-size chunks 200g mange tout, ends taken off 1/2 cup peas 1 red pepper, sliced 1 green pepper, sliced 1 tin chickpeas, drained and rinsed 1 courgette, cubed 2 pinches saffron 1 large onion, finely chopped 6 tomatoes, chopped 4 tbsp tomato puree 2 large garlic cloves, crushed A really good pinch of salt (1/2 tsp – 1 tsp, depending on taste)
Place the seaweed in a saucepan with water and boil for 10 minutes until soft, allow to cool and chop into bite-size strips. Do not discard the water.
Heat the oil in a large skillet on low-medium heat, with the chopped onion and the paprika for 8-10 minutes until soft, add garlic and chill and fry for a further 2 minutes.
Add the puree and all the chopped vegetables except for the peas and seaweed, and fry for a further 4 -5 minutes, stirring continuously.
To make the stock, mix 2 -3 pinches of saffron with vegetable stock with the water from boiling the seaweed to make 1200ml of stock.
Add the stock to the dish, don’t cover the dish with a lid but bring to the boil and simmer for 20 minutes.
Mix in the chopped seaweed, peas, and chickpeas and cook for another 10-15 minutes covered, or until water has evaporated and rice is cooked.
Mix in chopped parsley and add salt and pepper to taste