by lazycatkitchen 🔥
Share this recipe with someone who loves paella! .
STOCK (optional but recommended)
3 dried shiitake mushrooms
10 cm / 4″ by 20 cm / 8″ piece of kombu
1 celery stick
1 vegan stock cube (optional, but I like to add it)
fennel offcuts (optional)
1 vegan stock cube (if not using homemade stock)
30 ml / 2 tbsp extra virgin olive oil, plus more for grilling
1 onion, finely diced
4 garlic cloves, finely diced
200 g / 7 oz ripe tomato (1 large), peeled and chopped
1 tsp salt, more to taste
1 tsp smoked paprika
80 ml / 1/3 cup vegan white wine
1 Romano pepper, sliced
200 g / 7 oz / 1 slightly heaped cup short-grained rice (I used arborio)
a generous pinch of saffron, dissolved in 2 tbsp hot water
freshly ground black pepper, to serve .
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