A plant-based twist on Valencia’s ultimate dinner in a pan
2 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red pepper, sliced
300g mixed mushrooms, halved
1 tbsp thyme, leaves picked
300g paella rice (use risotto rice if necessary)
1 tbsp paprika *
1ltr vegetable stock *
3 large tomatoes, roughly chopped
A large handful of parsley, finely chopped
* Available at Holland & Barrett
In a large shallow pan, heat 1 tbsp of oil and soften the onion and garlic for 5-6 minutes.
Add in the pepper, 250g of the mushrooms and thyme and stir through to coat and cook for a further 1-2 minutes.
Add in the paella rice and paprika and mix well to coat in the oil.
Increase the temperature and stir through the vegetable stock with a little salt and pepper. Bring to the boil and then reduce to a simmer and cook for 10-12 minutes or until the rice is just cooked and the liquid has nearly absorbed.
Add in the peas and chopped tomatoes and cook for 5 minutes or until all the liquid has absorbed.
Meanwhile, heat the remaining 1 tbsp of oil in a frying pan and fry the remaining mushrooms with a little salt and pepper until golden.
Once the paella is ready, top with the golden mushrooms and the parsley and serve immediately.