Name: Ultimate veggie paella
Total time: 1800 s
Yield: 4
Ingredients: 1 onion; 1 red pepper; 1 pack plant-based chorizo puppy; 350 gram paella rice; 1 tablespoon tomato purée; 950 millilitre vegetable stock; 250 gram sugar snap peas; 180 gram asparagus spear; 25 gram parsley; 1 lemon

Step 1

Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the onion (1) , red pepper (1) and chorizo puppies (1 pack) , season and cook for 5 minutes.

Step 2

Add the paella rice (350 g) and cook for another minute, stirring constantly to coat each grain of rice in the oil.

Step 3

Add the tomato purée (15 g) and cook for another 30 seconds, then add the vegetable stock (950 mL) and bring to the boil. Cover loosely and simmer for 15 minutes, stirring occasionally. Add a splash of water if the pan becomes too dry.

Step 4

Stir in the sugar snap peas (250 g) and asparagus spears (180 g) and cook for a further 3-5 minutes.

Step 5

Divide the paella between serving dishes. Finish each with a scattering of the parsley (25 g) , a sprinkling of the lemon (1) and a squeeze of the juice.

Ultimate veggie paella

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