1/4 to 3/8 cup light olive oil
1 onion
2 peppers; 1 green, 1 red
2 to 3 cloves garlic, crushed
4 tomatoes
1 pound abalone style seitan or white mushrooms or mixture of the 2
8 ounces black olives, destoned
2 cups rice
2 to 3 good pinches of saffron, up to 1/2 teaspoon
2 tablespoons paprika
1 tablespoon parsley
1 tablespoon nori flakes, optional
5 cups stock; Maggi cubes if available, vegetable stock otherwise
Chop onions and peppers small. Chop tomatoes medium. Use olives whole or cut into halves. Fry onions, peppers and garlic in the oil for about three minutes; add seitan and/or mushrooms and olives and fry for a further minute or two; add tomatoes and cook for a further minute. Finally add rice and stir for two or three minutes, mixing in the remaining spices right at the end. Crush the saffron strands between fingers as you add it. Salt to taste. Add stock gradually, continuing to stir and making sure that all the goodies are mixed well and distributed evenly. Once the pan is boiling well, reduce heat and leave rice to simmer uncovered. Do not stir again after this point. The rice takes about twenty minutes to cook. All the water should be absorbed at the end, but keep an eye on the pan during the cooking and add hot water if required. Shake the pan from time to time to prevent burning on the bottom. When the paella looks about done, turn off heat and allow dish to rest and steam for five minutes or so. Serves 4 to 6.
Vegan Index | Recipe Index | Home