Vegan Paella
Paella with a vegan twist to enjoy savoury and salty notes of chorizo and sweetness of vegetables.
Preparation time15 minutes
6 portions

Ingredients
- 800 ml vegetable broth
- 1/2 tsp saffron threads
- 2 tbsp FLORA Block Salted
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 180 g soy chorizo or vegan chorizo-style sausages, removed from casing
- 2 plum tomatoes, chopped
- 4 cloves garlic, chopped
- 1/2 tsp smoked paprika
- 225 g paella rice, Bomba rice or arborio rice
- 450 g small cauliflower florets
- 150 g sliced mushrooms
- 75 g frozen peas, thawed
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat broth and saffron in medium saucepan.
- In large deep skillet or paella pan, melt FLORA Block over medium high heat and cook onion and pepper 3 minutes or until softened. Add soy chorizo and cook 5 minutes or until beginning to brown. Add tomato and garlic and cook 5 minutes, stirring frequently.
- Add cauliflower and mushrooms and cook 3 minutes. Add rice and smoked paprika and stir to coat rice.
- Slowly pour in broth and bring to a boil. Stir gently. Simmer uncovered 25 minutes without stirring. Cover and simmer 10 minutes. Sprinkle peas over paella. Cover and let stand 10 minutes or until rice is tender.
