Name: Plant-Based Paella
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 2 null umami stock cube; null pinch saffron; 1 litre water (boiling); 1 tbsp olive oil; 2 tsp smoked paprika; 2 tsp vegan fish sauce; 1 tbsp tomato puree; 1 null onion; 10 g parsley; 4 null garlic cloves; 400 g banana blossom (drained); 200 g cherry tomatoes; 130 g roasted red peppers (jarred); 125 ml white wine; 300 g risotto rice (paella); 100 g peas; 100 g fine green beans; 1 null lemon juice (juice of 1 lemon); 1 tbsp plant based butter; 1 tsp caper brine; 250 g king oyster mushroom; 50 ml white wine; 1 null lemon juice (juice of 1 lemon); null to_taste salt pepper

Instructions

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1

Crumble the stock cubes (2 umami) into a jug. Add a [pinch saffron] to the jug. Pour water (1 litre) into the jug, stir and set aside.
2

Peel and finely slice the onion (1). Peel and grate the cloves (4 garlic). Pick the parsley (10 g) leaves and finely slice the stems. Rinse the banana blossom (400 g) under cold water and roughly cut into chunks. Finely slice the roasted red peppers (130 g). Quarter the cherry tomatoes (200 g). Trim the fine green beans (100 g).
3

Heat the olive oil (1 tbsp) in a frying pan over medium heat. Add the onion (1) and stir for 4-5 minutes. Add the cloves (4 garlic), smoked paprika (2 tsp) and parsley stems (from parsley (10 g)) and stir for 1 minute. Add the banana blossom (400 g) and stir for 3-4 minutes. Add the cherry tomatoes (200 g) and roasted red peppers (130 g) and stir for 1 minute. Add the tomato puree (1 tbsp) and stir for 1 minute. Add the white wine (125 ml) and vegan fish sauce (2 tsp), increase the heat and simmer for 2-3 minutes. Add the stock (from stock cubes (2 umami), [pinch saffron], water (1 litre)), bring to a boil then reduce heat to medium. Evenly sprinkle the risotto rice (300 g) over the pan and simmer for 12-13 minutes without stirring. Top with the fine green beans (100 g) and peas (100 g). Put the lid on and simmer for 10 minutes.
4

Cut the caps off the king oyster mushroom (250 g) and slice the stems into one-inch pieces. Melt the plant based butter (1 tbsp) in a frying pan over medium heat. Add the mushroom scallops, cut side down, and fry for 2-3 minutes. Turn them, pour over the white wine (50 ml), juice (1 lemon) and caper brine (1 tsp). Fry for 1 minute. Use a potato masher to press the scallops to squeeze out juices. Season with [salt pepper]. Fry until most liquid evaporates (approx. 2 minutes).
5

Cut the juice (1 lemon) into wedges. Transfer the king oyster mushroom scallops to the top of the paella, garnish with reserved parsley leaves (from parsley (10 g)). Spoon into serving bowls and serve immediately with lemon wedges.