VEGAN PAELLA

ASPARAGUS & TOMATO CONFIT

Menu details

Shopping List:

100g Shiitake mushrooms
150g Cherry tomatoes (on the vine)
1 Tomato (on the vine)
3 Garlic cloves
1 Red pepper
150g Runner beans
2 sprigs Fresh rosemary
100g Asparagus spears

Nutritional information

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Estimated prep and cook time:

60 mins

Key info

Hero ingredient

Bomba rice

Often referred to as Valencia rice this short grain variety is an essential ingredient in Spanish dishes such as paella. It's primarily grown in eastern Spain and is favoured for its non stick properties due to a high amylose content. It can absorb 2 - 3 times its volume in water and holds its structure well making it great for the sought after al dente finish. There are two varieties of bomba rice with denomination of origin status meaning they have to be produced in a specific place under specific conditions. The variety of rice is often called "the king of paella rices" which makes sense as to why it's the most expensive rice you can find in Spain.

Heritage of the dish

The word 'paella' refers to the wide, flat pan the dish is traditionally cooked in. It famously originates from Valencia but now over 200 versions of paella dishes exist in Spain. Spanish folklore and myths tell a romantic tale of the dishes beginnings in which the dish was first prepared by a man in love for his fiancee. The dishes name is then said to have come from 'parra ella' meaning 'for her' in Spanish. As lovely a tale as this is the dishes true origins are more likely to have come from farm workers and labourers food. Paella would have been cooked over an outdoor fire and could include anything from chicken and rabbit to snails and wild mushrooms and beans.

Notes from the chef

Claire Hutchings

0:00

Read transcript

A true paella should have soccorat which is the crusty & caramelised layer of crunchy rice at the bottom of the pan. It’s the best bit! In this vegan paella I have swapped out the meat for tasty shitake mushrooms. This dish is packed with hearty ingredients from the butter beans to the sweet paprika which adds a Smokey depth of flavour to the rice.

We use bomba rice for this recipe which is ideal for paella, it comes from Valencia the famous region for paella. Bomba rice absorbs up to three times its weight in liquid but still keeps its crunch and not ruin its structure. Which means all the flavours from the pan roasted vegetables and stock are absorbed into the rice, giving you a dish packed with flavour. I have paired this dish with pan roasted asparagus and confit tomatoes. The tomatoes are so packed with flavour from the slow cooking in rosemary and garlic and is a perfect combination to cut through the hearty rice dish.

Recipe details

Vegan Paella

Vegan

Summary

Traditional Valencian Paella recipe but meat-free! This dish is bursting with some of the finest ingredient's Spain has to offer which is sure to impress!

Key facts

35 mins

802

Valencia

Heat

Allergens

Celery. May contain: Sesame.

Health Nugget

Paella is a brilliantly balanced meal. With high amounts of protein from the butter beans; plenty of fibre from the rice; and a variety of vitamins from an array of vegetables, it will leave you feeling nourished and satisfied.

Kitchen Tips

Drain, wash and dry the artichokes with a sheet of kitchen towel before frying to assure they brown properly. The all-important soqorat crust is achieved in the last blast of high heat. You should be able to hear the rice sizzling at the bottom of the pan. Don't be tempted to stir the paella whilst its cooking, it will make it too starchy! Instead, just turn the pan every few minutes or so, to assure even cooking of the rice.

Equipment Required

Knife, chopping board, saucepan, tongs, foil, measuring jug, paella pan or large frying pan with a lid.

Ingredients

Artichokes

Bomba rice

Butter beans

Cooking olive oil

Fresh rosemary

Garlic cloves

Hot smoked paprika

Red pepper

Runner beans

Saffron

Sea salt

Shiitake mushrooms

Sweet smoked paprika

Tomato

Turmeric powder

Vegetable stock

Water*

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

802

Fat (g)

Carbohydrate (g)

121

Based on 2 person recipe and uncooked raw ingredients provided.

Asparagus with Tomato Confit

Vegan

Summary

Sweet and fragrant confit tomatoes paired with tender asparagus, simplicity at its finest!

Key facts

60 mins

120

Spain

Heat

Allergens

None

Health Nugget

Amongst other nutrients, tomatoes are rich in the antioxidant lycopene - a compound which can help prevent oxidative damage, combat inflammation and improve heart health. Asparagus is an excellent source of folic acid and provides good dietary fibre, essential for a healthy digestion.

Kitchen Tips

The slower you cook the tomatoes, the sweeter they will become! If you have time, you can lower the temperature of the oven to 70°c (50°c fan assisted) and cook them for 2 hours.

Equipment Required

Knife, chopping board, large baking tray, large frying pan.

Ingredients

Asparagus

Cherry tomatoes