There is not much better than a big plate of paella on a sunny day. But rather than using fish, try this recipe for plant-based paella (The Simple Veganista). It’s just as good, free from cholesterol, fish-friendly and prevents over-fishing and ghost fishing waste. All for the good!
Don’t eat cooked rice after 24 hours. Before cooking, read up on food safety for people and pets (onions, garlic and spices are not safe near animal friends).
Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).
You don’t need a paella pan to make this dish, a large frying pan is fine. You can also easily adjust the ingredients. Rice is obviously mandatory! The recipe above uses bell peppers, green beans, peas, tomatoes and artichokes, but you could use asparagus or capers, and add chickpeas or even vegan sausage.
If saffron is too expensive, sub with a little turmeric instead. You’ll also need a good veggie broth (make your own, to avoid palm oil). Unlike risotto (which you always have to stir), paella is best when you let the rice cook itself. Don’t stir!
Leftovers will keep in an airtight container in the fridge, for a few days. For more recipes like this, read the book Vegan Recipes from Spain, by a professional chef.
