One-pan vegan paella

Personas:

Preparación:

Cocción:

Tiempo total:

Ingredientes para

1 tablespoon extra virgin olive oil

100g swiss brown mushrooms, quartered

4 flat mushrooms, each cut into 3 slices

1 brown onion, halved, sliced

3 garlic cloves, chopped

3 teaspoons smoked paprika

1 tablespoon finely chopped fresh oregano, plus extra leaves to serve

1 tablespoon finely chopped flat-leaf parsley, plus extra to serve

Large pinch of saffron threads

1 1/2 cups medium-grain white rice

1/4 cup tomato paste

3 cups Massel chicken style liquid stock

4 mini capsicums, halved lengthways, seeds removed

1 cup edamame, thawed, peeled

125g cherry tomatoes, halved

Lemon wedges, to serve

Como se hace la

Dificultad: Easy

Step 1
Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms and onion. Cook, stirring, for 5 minutes or until starting to brown. Add garlic, paprika, oregano, parsley and saffron. Cook for 1 minute or until fragrant.
Step 2
Add rice. Cook, stirring, for 1 minute. Add tomato paste. Stir to combine. Add stock. Bring to a simmer. Season with salt and pepper. Top with capsicum. Reduce heat to low. Cook, covered, for 10 minutes. Sprinkle with edamame. Cook, covered for a further 5 minutes or until rice is tender.
Step 3
Top with tomato and sprinkle with extra oregano and parsley. Serve with lemon wedges.