Vegan Paella

Name: Vegan Paella
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 25 g plain flour; 2 tsp. sweet smoked paprika; 400 g tin butterbeans, drained and rinsed; 3 tbsp. sunflower oil; 1 onion, finely chopped; 1 garlic clove, crushed; 150 g Vegan Quorn pieces; 300 g paella rice; 400 g tin chopped tomatoes; 1 L vegan vegetable stock; Pinch of saffron; 150 g green beans, trimmed and roughly chopped; 75 g pitted black olives, halved; Small handful fresh parsley, roughly chopped; Lemon wedges, to serve

Smoky paprika butterbeans take the place of chorizo in this vegan paella. You can replace the Quorn with chopped cauliflower florets, if you prefer.

By The Good Housekeeping Cookery TeamPublished: 26 January 2024

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Yields:

6 serving(s)

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Cal/Serv:

374

Ingredients

25 g
plain flour
2 tsp.
sweet smoked paprika
400 g
tin butterbeans, drained and rinsed
3 Tbsp.
sunflower oil
1
onion, finely chopped
1
garlic clove, crushed
150 g
Vegan Quorn pieces
300 g
paella rice
400 g
tin chopped tomatoes
1 l
vegan vegetable stock
Pinch of saffron
150 g
green beans, trimmed and roughly chopped
75 g
pitted black olives, halved
Small handful fresh parsley, roughly chopped
Lemon wedges, to serve

Directions

1. Step 1In a medium bowl mix the flour, 1tsp smoked paprika and a pinch of salt. Add the butterbeans and stir to coat. Heat 2tbsp oil in a large frying pan (that has a lid) over medium heat and fry the butterbeans until they begin to crisp, about 5min. Remove to a plate and set aside.
2. Step 2Add remaining oil to pan and cook onion until tender, about 5min. Add garlic, Quorn, rice and remaining paprika; fry 1min. Stir in tomatoes, stock and saffron and bring to the boil. Reduce heat to low and simmer for 15min, stirring occasionally.
3. Step 3Meanwhile bring a separate small pan of water to the boil and cook the green beans for 2-3min until almost tender. Drain.
4. Step 4Add green beans to the rice pan after the 15min, cover with the lid and simmer for 5min until rice and beans are tender. Stir in the butterbeans and olives. Recover pan with the lid and remove from the heat. Set aside for 5min. Garnish with parsley and serve with lemon wedges to squeeze over.