With friends round for lunch in the summer, this Veggie Chorizo Paella recipe went down a treat in the garden. Easy to make in one pot and ideal for sharing with bread.
Made using our handmade Veggie Chorizo.
Ingredients for our Veggie Paella:
3 tbsp of olive oil + a little extra to cook the chorizo
1 red, 1 yellow and 1 green pepper cut into small strips
1 large onion cut into fine slices
2 sticks of celery cut into small pieces
2-3 garlic cloves crushed
2 bay leaves
200g of paella or arborio rice
125ml of dry white wine or dry sherry
500ml of hot vegetable stock
1/2 tsp turmeric
A few saffron threads (optional)
200g of peas or broad beans (can be fresh or frozen)
16 cherry tomatoes, cut in half
A small handful of olives (black or green or a mix)
2 Veggie Deli Chorizos cut into cubes
Lemon wedges to serve
Salt and pepper
Heat the olive oil in a large frying pan or paella dish, add the peppers, celery and onion and cook until they soften and start to turn golden.
Add the garlic and cook for another couple of minutes.
Add the bay leaves, turmeric and rice, stirring to mix well. Then add the wine and saffron and stir again for a couple of minutes.
Then add the stock, give it a stir and then reduce the heat and leave to simmer uncovered for 25 mins.
In the meantime in a separate frying pan, add a good glug of olive oil, heat, then add the chorizo chunks and fry until the chunks crisp on both sides. Remove from the heat.
After the paella has cooked for 25mins, add the peas, tomatoes and season with salt and pepper, cook for a further 5-10 mins until the rice is cooked but still slightly al-dente.
Remove from heat, add the fried veggie chorizo chunks and olives, stir
through and take it to the table with with lemon wedges and bread.