Hearty Spanish vegan paella recipe

Ingredients

• 300 gr (11 oz) of short grain rice
• 800 ml (27 fl oz) of vegetable broth
• 1 onion
• 1 courgette
• 2 cloves of garlic
• 2 paprikas
• 1 carrot
• 400 gr (14 oz) canned tomato blocks
• 1 tsp saffron powder
• 1 bag of paella mix
• 1 tbsp soy sauce
• 1 tbsp honey
• juice of 1 lemon
• 50 gr (2 oz) black olives
• 100 gr (4 oz) green beans
• 1 tsp paprika powder
• olive oil
• salt and pepper

How to make it

Use two large pans for making this dish (rice and vegetable sauce cook separately) and in the end mix all of it together.

1. Add the rice, vegetable broth and saffron powder in a large pan and cook on low heat with a lid on until all liquid has evaporated. Check once in a while and add some water if the rice is not done yet
2. In another pan start making the vegetable sauce. First add the chopped onion and garlic and fry them on low heat (3-4 minutes) in olive oil
3. Then add the grated carrot, tomato blocks, paella mix and paprika power. Cook the mix on low heat for 4-5 minutes
4. Now add the chopped paprikas, courgette, soy sauce, honey and lemon juice and let it cook in low heat for 15 minutes
5. Add chopped green beans and olives to the sauce and cook for another 2-3 minutes, check that the vegetables are done (you can vary time if you want crunchy or soft veggies on your plate)
6. Mix the pan of rice with the pan of vegetable sauce, stir well together, add salt and pepper to taste and you’re done!

I like to serve this with a simple green salad on the side.