Easy vegetarian paella,🦾🥇😋 Ingredients and instructions below 🔽🔽
1 bunch baby carrots, peeled, trimmed
250g truss cherry tomatoes
3 tbsp olive oil
300g packet vegan ‘chicken’ chunks
1 brown onion, finely chopped
1 red capsicum, deseeded, cut into strips
2 garlic cloves, crushed
1 tsp smoked paprika
220g (1 cup) arborio rice
1 small cauliflower, cut into florets
625ml (2 1/2 cups) Massel Vegetable Liquid Stock
150g (1 cup) frozen peas, thawed
60g (1 ⁄3 cup) pimento-stuffed green olives
2 tbsp chopped smoked almonds
2 tbsp fresh continental parsley leaves
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the carrot on prepared tray. Roast for 10 minutes. Add the tomatoes. Roast for 15 minutes or until vegetables are soft and lightly browned.
Meanwhile, heat 2 tbs of the oil in a large, shallow 25cm frying pan over medium-high heat. Cook the ‘chicken’ chunks for 1 minute each side or until golden. Transfer to a plate and set aside. Heat the remaining oil in the same pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the capsicum. Cook, stirring often, for 3 minutes or until soft. Add the garlic and paprika. Cook, stirring, for 30 seconds or until aromatic. Stir in the rice and cauliflower.
Pour the stock into the pan and bring to a simmer. Cook, gently stirring occasionally, for 15 minutes. Tuck the ‘chicken’ chunks into the rice mixture and sprinkle the surface with the peas. Cook for a further 5 minutes or until the stock has absorbed. Cover and remove from heat. Set aside for 5 minutes to rest.
Serve the paella topped with carrot and tomatoes, olives, almonds and parsley.