Vegan Paella

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Vegan Paella

Delicious, hearty dish from our amazing friends at The Cook and Him using British grown grains from the fab Hodmedods!

Ingredients

3/4 cup (120g) Hodmedods Broad Beans

1/4 cup (50g) Hodmedods Emmer (Farro) Wheat

1 red onion – peeled and finely chopped

3-4 cloves garlic – peeled and crushed

Drizzle of olive oil

1 courgette – cut into small dice

2 good handfuls (approx 100g) sugar snap peas – finely sliced

1 x 400g can chickpeas – drained

1/2 cup (100g) roasted red peppers – sliced into strips

2 tsp smoked paprika (use more or less dependent on how spicy you like it!)

1 cup (200g) short grain rice

2 + 3/4 cups (700ml) vegetable stock

Salt and pepper

1 lemon – juice only

Method

1. The day before you want to make the paella, soak the broad beans in plenty of cold water. Cover and set aside

2. The next day, drain the beans and put into a heavy based saucepan. Cover with boiling water and cook for 45 minutes - 1 hour

3. Drain and submerge in cold water then carefully peel the skins off. Discard the skins, keep the pods and set aside

4. To toast the emmer wheat put into a small frying pan over a medium heat and cook for just a few minutes, tossing or stirring frequently until lightly toasted and golden. Set those aside too

5. When you're ready to cook the paella heat a drizzle of oil in a large frying or saute pan over a medium heat

6. Add the chopped onion and crushed garlic and sizzle for a minute or two until just softened

7. Add the diced courgette and sliced sugar snaps and saute for a further minute

8. Add the peeled broad beans, drained chickpeas, sliced roasted peppers, smoked paprika, rice and vegetable stock, give everything a quick stir then bubble gently until all the liquid has been absorbed and the rice is plump and cooked

9. Taste for seasoning, adding salt and pepper as needed and stir this through with the lemon juice

10. Sprinkle with the toasted emmer wheat and serve immediately

Recipe and photography from our friends over at stunning vegan and vegetarian food blog The Cook & Him, using produce from one of our faves Hodemedods who specialise in British grown grains and pulses.