A delicious vegan version of the old classic! Seaweed is one of the most nutrient dense foods on earth
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