VEGAN PAELLA RECIPES RECIPES

Steps:

• 1. Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
  2. Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
  3. Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
  4. Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
  5. For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
  6. Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
  7. Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
  8. To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
  9. Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
  10. Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
  11. Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
  12. Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
  13. Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
  14. Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
  15. Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
  16. Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

Steps:

• To make the chorizo sausage, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead together for 5 minutes, as if making bread, until you have a firm dough.
• Divide the mixture into 2 equal portions. Form each half into a rough log shape. Lay out a sheet of cling film and place one log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends of the cling film together around the log to tighteninto a large sausage shape. Wrap the sausage in kitchen foil. Repeat with the other portion.
• Place the wrapped sausages in a large saucepan of water and bring it up to a low simmer. Poach the sausages gently for 1 hour, until they feel very firm when squeezed. (Top-up the water if necessary.) Remove the logs from the water and leave to cool. Put in the fridge to chill overnight. Don’t remove the wrapping until they are completely chilled, or they will expand and lose their shape.
• Preheat the oven to 180C/160C Fan/Gas 4. Pour the stock and wine into a large saucepan and stir in the saffron. Bring to a slow boil. Add the rice, reduce the heat and simmer for 15 minutes. Keep an eye on the rice and don’t stir it too much. If it starts to boil dry, add more stock.
• Meanwhile, heat a little oil in a large paella pan. Add the onion and peppers with a sprinkling of salt and cook over medium heat for 5 minutes, until beginning to soften. Add the garlic and spices and cook for another 10 minutes. Once the rice has absorbed most – but not all – of the liquid in the saucepan, transfer it to the paella pan. Stir to combine all of the ingredients, then mix in the tomatoes and green beans. If the mixture seems too dry, add some more stock at this stage. Bake in the oven for 30 minutes.
• Heat the remaining oil in a frying pan. Add the seitan sausage and tofu and cook over a medium-high heat for 3–4 minutes until brown and crispy. Remove the paella from the oven and add the tofu and seitan sausage to the dish and stir. Serve immediately in the paella pan, garnished with slices of lime, nutritional yeast and a sprinkling of crispy seaweed.