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–+ servings

Spanish Paella

Catherine BarclayCatherine Barclay
A golden turmeric‑tinted paella loaded with smoky paprika, sweet peppers, tomatoes, and tender vegetables, cooked to a flavourful, rustic finish
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Course Main Course
Cuisine spanish
Servings 5 servings

Ingredients
  

  • 4 cups vegetable stock (broth)
  • 1 tsp turmeric powder
  • 1 med brown onion diced
  • 1 red capsicum (bell pepper) cut into strips
  • 2 med portobello mushrooms slice into strips
  • 5 cloves garlic minced
  • 1 large tomato diced
  • 1½ cups cooked brown rice
  • 1 tsp smoked paprika
  • ½ tsp paprika
  • 2 sprigs fresh thyme
  • ¾ cup frozen peas and corn thawed
  • 2 tbsp nutritional yeast
  • ½ tsp black pepper to release the benefits of turmeric

Instructions
 

  • Take a small amount of the stock to a dutch oven or medium pan and saute until the onion and capsicum soften. Add the garlic and mushroom, saute for a further minute.
  • Add the tomatoes, smoked paprika, turmeric, paprika, Saute for 2 mins.
  • Add the rice, peas/corn mix and the stock. Mix through then leave to heat through on medium heat, stir occasionally for five minutes.
  • Finally add in the fresh thyme and nutritional yeast and slowly mix through.
  • Remove from heat, cover with foil and let sit for around 6 minutes before serving.
Keyword brown rice, Fiber rich, Fibre rich, no oil, plant-based, vegan, vegeterian, wfpb, wholefood
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