Name: Vegan Paella
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 3 null dried shiitake mushrooms; 1 piece kombu; 1 null carrot; 1 stalk celery; 1 null vegan stock cube (optional, but I like to add it); null offcuts fennel (optional); null offcuts parsley; 1 null vegan stock cube (if not using homemade stock); 2 tbsp extra virgin olive oil (plus more for grilling); 1 null onion (finely diced); 4 cloves garlic (finely diced); 1 large chopped tomato (ripe, peeled and chopped); 1 tsp salt (more to taste); 1 tsp smoked paprika; 0.33 cup white wine; 1 null red bell pepper (Romano pepper, sliced); 1 cup risotto rice (paella/bomba rice (arborio does good enough job too)); 1 pinch saffron (a generous pinch, dissolved in 2 tbsp hot water); 2 tbsp hot water; null to_serve freshly ground black pepper; 200 g zucchini (courgette, sliced); 1 null fennel (cut into 8 wedges); 10 null cherry tomatoes (halved); 0.5 cup cooked peas or broad beans ((or a mixture of both)); 8 null olives (sliced); 4 null artichoke hearts (charred artichoke heart halves, halved); null to_garnish fresh parsley (chopped, optional)

Instructions

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1

To make stock, place shiitake mushrooms (3 dried), kombu (1 piece), carrot (1), celery (1 stalk), stock cube (1 vegan), fennel offcuts, and parsley offcuts in a pot with 750 ml water. Cover and simmer for 45 minutes, then set aside. Alternatively, dissolve stock cube (1 vegan) in 500 ml / 2 cups of water.
2

Heat extra virgin olive oil (2 tsp) in a paella pan. Gently fry onion (1) for 5 minutes until softened.
3

Add garlic (4 cloves) and fry until softened and fragrant, stirring constantly.
4

Add chopped tomato (1 large), salt (1 tsp), smoked paprika (1 tsp), white wine (0.33 cup), and pepper (1 Romano).
5

Allow the tomatoes to break down and the pepper (1 Romano) to soften for about 10 minutes.
6

While simmering, char zucchini (200 g) slices, fennel (1) wedges, and tomatoes (10 cherry) on a lightly oiled grilling pan. Season and set aside. (May need to do in batches).
7

Mix the risotto rice (1 cup) into the tomato and pepper (1 Romano) mixture.
8

Add saffron (1 pinch), hot water (2 tbsp), and 500 ml / 2 cups of stock. Simmer on medium heat without stirring for 10 minutes, until most liquid is absorbed. If dry, add more stock/water to maintain a thin layer of moisture.
9

Switch off heat, cover the paella dish with a lid or foil, and let the risotto rice (1 cup) rest for 10-15 minutes to finish cooking in its own steam.
10

Top with charred zucchini (200 g) slices, fennel (1) wedges, tomatoes (10 cherry), cooked peas or broad beans (0.5 cup), olives (8), hearts (4 artichoke), and chopped [fresh parsley]. Serve with lemon wedges and [freshly ground black pepper].