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Vegan Seafood Paella
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Vegan Seafood Paella

Enjoy the flavours of the Spanish Sea Side with this Vegan Seafood Paella.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Dinner, Main Course
Cuisine: Spanish
Diet: Vegan, Vegetarian
Keyword: arborio rice, black olive, paprika, parsley, peas, saffron, tomato, vegan chorizo, vegetable stock
Servings: 4 people
Calories: 498.48kcal

Ingredients

For the paella

  • olive oil
  • 1 onion
  • 1 carrot
  • 1 red pepper
  • 200 g vegan chorizo
  • 2 cloves garlic
  • 1 teaspoon paprika
  • 1 tablespoon tomato purée
  • 300 g arborio rice
  • 1 pinch saffron
  • 750 ml vegetable stock
  • 1 beef tomato
  • 100 g peas frozen
  • 50 g black olives drained weight
  • 0.5 bunch fresh parsley

For the scallops

  • 4 king oyster mushrooms stems only
  • 250 ml water freshly boiled
  • 1.5 teaspoon white miso paste
  • 1 tablespoon vegetarian fish sauce alternatively use 1 tablespoon tamari and a splash of lemon juice
  • 1.5 teaspoon light soy sauce
  • 1 teaspoon dried seaweed flakes
US Customary - Metric

Instructions

To make the paella

  • Dice the onion and carrot and add to a heavy bottomed frying pan along with the olive oil and a good pinch of salt.
  • Fry for around 5-10 minutes, stirring regularly, until the onions are translucent and the carrots are just starting to soften.
  • De-seed and dice the pepper, then add to the pan along with the vegan chorizo (either diced or crumbled) for a further 5 minutes.
  • Stir through the minced garlic, paprika, tomato purée and the rice. Stir for a couple of minutes so it starts to absorb all of the flavours.
  • Add the saffron to the pan and then pour in a quarter of the stock. Stir well then bring the stock to a boil. Turn the heat down so the stock is just at a simmer and let the rice absorb all of the stock before adding the next quarter, keep repeating this until you've added the final stock.

To make the scallops

  • Cut the stems of your king oyster mushrooms into 3 or 4 pieces, roughly the size of a scallop (e.g. 1 -1.5 inches).
  • In a shallow bowl, mix together the warm water, miso paste, “fish” sauce, soy sauce and sea weed flakes.
  • Submerge the “scallop” pieces in this broth and leave to sit for at least 30 minutes. You can continue making the rest of the dish in this time.
  • Remove the mushroom “scallops” from their broth and add to a frying pan pan.
  • Turn the heat to high and let the scallops cook for 3 – 5 minutes or until they are cooked through and their bottoms have caramelised.
  • Turn-over and cook for another 3-5 minutes on this side.
  • To finish the paella
  • Stir in the diced tomato, peas and black olives, replace the lid, and cook for a further 5 minutes, or until hot through.
  • Add the scallops to the dish, then scatter over fresh parsley leaves.
  • Serve with lemon wedges on the side.

Nutrition

Calories: 498.48kcal | Carbohydrates: 73.84g | Protein: 16.05g | Fat: 14.38g | Saturated Fat: 4.9g | Cholesterol: 31.25mg | Sodium: 1775.83mg | Potassium: 354.53mg | Fiber: 5.84g | Sugar: 6.72g | Vitamin A: 4959.84IU | Vitamin C: 62.88mg | Calcium: 45.45mg | Iron: 5.46mg