Vegan Paella with Italian Marinated Pieces

2 servings Serving
40 MIN Duration
Challenging Difficulty

Ingredients

1 small red and 1 small yellow pepper
1 bay leaf
250 g short grain paella rice (Calasparra rice)
1 sachet of mixed paella spices (or see tip)
a dash of sherry (optional)
250 ml vegetable stock (1/2 cube)
1 can diced tomatoes (400 ml)
50 g frozen peas
4 tbsp olive oil for frying
salt
few sprigs of flat parsley and lemon
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Preparation

Peel and chop the onion and garlic and cut the peppers into pieces. In few minutes, fry everything in the oil until translucent in a 15 inch paella skillet pan or low saucepan.

Add the rice, bay leaf and paella seasoning and fry for a few minutes more. Deglaze with a dash of sherry, bring to the boil and add the stock, if necessary some salt, diced tomatoes and peas.

Bring to the boil, reduce heat and simmer, uncovered and without stirring, for about 20 minutes until the rice has absorbed the liquid.

Bake the marinated pieces according to the instructions on the package and spoon them onto the paella. Garnish with lemon wedges and coarsely chopped flat-leaf parsley.

TIP: Instead of ready-made paella seasoning, you can also use your Home-made seasoning. For this recipe take ½ tsp smoked paprika (sweet), ½ tsp turmeric powder, ¼ tsp cayenne pepper, and 1 sachet saffron threads.

Nutritional Information
Typical values
Per Serving
Energy
920.28 Kcal
Carbohydrates
139.99 g
Protein
33.5 g
Fats
24.17 g