Vegan Paella

Ingredients

• 3 cups vegetable stock ((710ml))
• 1 tsp saffron threads ((0.1g))
• 2 tbsp olive oil ((28g))
• 1 cinnamon stick
• 1 tbsp pimento seeds ((15g)1/4 tsp allspice)
• 1 bay leaf
• 2 scallion (chopped)
• 1 small red onion (sliced)
• 4 garlic cloves (minced)
• 1 1/4 cups brown bomba rice ( (238g) gsee notes for alternative)
• 1 small yellow bell pepper (sliced)
• 1 small red bell pepper (sliced)
• 1 cup mushrooms ((96g) sliced)
• 1 cup pumpkin ((116g) chopped and tightly packed)
• 1 cup sweet potato ((113g) chopped and tightly packed)
• 5 sprigs of thyme
• 1/2 tsp smoked paprika ((1g))
• 1/2 tsp sweet paprika ((1g))
• 1 tsp black pepper ((2g))
• 1 tsp pink salt ((6g) according to taste)
• 1 cup sweet green peas ((145g))
• 1 scotch bonnet (whole)
• juice of a lime
• additional pink salt (if needed) and thyme for garnish

Instructions

1. 1

   Combine the vegetable stock with the saffron threads in a saucepan, bring to the boil then reduce to a simmer for 5 minutes and set aside.

2. 2

   Meanwhile heat your paella pan on medium heat (can use an old skillet) with olive oil then temper the cinnamon stick and pimento (allspice) until the aroma is released.

3. 3

   Add the bay leaf and continue to temper for another 30 seconds.

4. 4

   And the red onion, scallion and garlic and saute until soft and translucent.

5. 5

   Proceed to add the bell peppers and mushrooms then cook until softened, this should take roughly 3-4 minutes.

6. 6

   Fold the pumpkin and sweet potatoes pieces into the pan, don't forget to maneuver/rotate the pan during cooking.

7. 7

   Season the entire pan by adding the thyme stems, paprika, smoked paprika, black pepper and pink salt.

8. 8

   Add the bomba rice and stir to combine with the vegetables and seasoning.

9. 9

   Gradually add the saffron infused stock to the paella in increments.

10. 10

    Once the stock is added bring the pan to a rolling boil then, STIRRING ONCE ONLY.

11. 11

    Reduce the heat to low.

12. 12

    Finally sprinkle the green peas along with the scotch bonnet.

13. 13

    Simmer for up to 20 minutes or until the rice has cooked and absorbed the stock. During the given time the socarrat will form quite nicely (you should hear it cackle and smell the aroma, it shouldn't be burning)

14. 14

    After the given time turn off the heat, cover the pan with foil and leave to rest for 5 minutes.

15. 15

    Remove the foil before serving (do a taste test and add additional pink salt if needed).

16. 16

    Don't forgot to squeeze some lime over the top and garnish with further thyme (remove the bay leaf, scotch bonnet and cinnamon too).