From Veet’s Vegan Recipes collection.
Who doesn’t love paella? And who knows how to pronounce ‘paella’? There appears to be a few ways to pronounce it and also make it. I love this recipe Michelle and Kavon made in the January Vegan Foundation Cooking Course.
They used my ‘fish sauce’ recipe and marinated a can of jackfruit and then chargrilled it. They also were lucky enough to find some long-stemmed marinated artichokes, and chargrilled those too. The long-stemmed artichokes looked great, however if you can’t find those, regular marinated artichokes will work well too.
Note this recipe is not a complete protein meal so you could add some cooked cannellini beans or make a salad with lentils or tofu to serve alongside the paella.
1 can jackfruit
4 tbsp ‘fish sauce’
1 large eggplant cut into strips and salted overnight (rub 2tsp to 1 tbsp of salt onto the eggplant strips, put in the fridge
½ tsp saffron
3 tbsp lemon juice
1 tbsp olive oil
2 medium onions finely diced
8 cloves garlic (you can use less) minced
1 large capsicum sliced finely
3 tsp smoked paprika
2 tsp salt
2 cups arborio rice
Up to 6 cups vegetable stock
6 long-stemmed artichokes
1 cup halved cherry tomatoes
1 cup defrosted peas
Lemon wedges for serving
- Marinate the jackfruit in 4 tbsp of ‘fish sauce‘. Leave it to marinate overnight or for a few hours.
- Rinse the eggplant then place in a baking tray with a generous splash of olive oil and cook in the oven for 20 minutes or until tender.
- Place the saffron in a bowl and add the lemon juice.
- Using a paella pan or wide shallow saucepan heat the olive oil for a few minutes, then add the onion and cook for 3 minutes. Next add the garlic and capsicum and sauté for 5 minutes. Add the smoked paprika and salt.
- Add the rice and stir for a few minutes, then add 4 cups of the vegetable stock and the saffron and lemon juice. Stir well until all combined. Bring to a boil and reduce to a simmer as soon as it boils. Cover for 20 minutes.
- While rice is cooking, chargrill the artichokes and then the jackfruit (I use a griddle pan).
- Test the rice after 20 minutes, adding more stock if it is not cooked (start with ½ cup stock first). Add the peas, jackfruit and cooked eggplant and toss gently.
- Once cooked turn up the heat for 2 minutes to get a crust on the bottom. Then turn off the heat and let rest for 5 minutes – do not touch the rice. Then scatter on top the tomatoes, parsley and lemon wedges. Serve straightaway.
First published on Veet’s blog: www.veets.com.au, from where you can also download the PDF file
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