Plant-Based Paella

0:45 m

Paella is a tasty Spanish classic that's loved by many, mastered by few. However, we reckon this recipe is a good contender for a modern twist. We used king oyster mushrooms and banana blossom to mimic the tastes and textures found in a seafood paella, and it works an absolute TREAT, giving you a sizzling pan of deliciousness full of rich, bold flavours that dance on your tongue.

Start cooking ➞




For the stock

<item-todo-done>2 umami stock cubes<item-todo-done><item-todo-done> Pinch of saffron<item-todo-done><item-todo-done>1 litre boiling water<item-todo-done>

For the paella

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>2 tsp plant-based fish sauce<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>10g parsley<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>400g banana blossom - drained<item-todo-done><item-todo-done>200g cherry tomatoes<item-todo-done><item-todo-done>130g jarred peppers<item-todo-done><item-todo-done>125ml white wine<item-todo-done><item-todo-done>300g paella rice<item-todo-done><item-todo-done>100g peas<item-todo-done><item-todo-done>100g fine green beans<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>

For the king oyster mushroom "scallops"

<item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>1 tsp caper brine<item-todo-done><item-todo-done>250g king oyster mushrooms<item-todo-done><item-todo-done>50ml white wine<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

Before you start

Large frying pan or paella pan | Large heatproof bowl | Microplane | Potato Masher | Heatproof jug

Prepare the umami stock

  • Crumble the umami stock cubes into a jug
  • Add the saffron to the jug
  • Pour the boiling water into the jug, stir and set to one side

Prepare the ingredients

  • Peel and finely slice the onion
  • Peel and grate the garlic
  • Pick the parsley leaves and finely slice the stems
  • Open the tin of banana blossom, rinse under cold water and roughly cut into chunks
  • Finely slice the jarred peppers
  • Quarter the cherry tomatoes
  • Trim the green beans

Start the paella

  • Add the olive oil to the frying pan and place on a medium heat
  • Add the onions to the pan and stir for 4-5 minutes
  • Add the garlic, paprika and parsley to the pan and stir for 1 minute
  • Add the banana blossom to the pan and stir for 3-4 minutes
  • Add the cherry tomatoes and peppers to the pan and stir for 1 minute
  • Add the tomato puree and stir for 1 minute
  • Add the wine, vegan fish sauce and increase the heat and simmer for 2-3 minutes
  • Add the stock, bring to the boil then reduce the heat to medium
  • Even sprinkle the paella rice over the top of the contents of the pan and simmer for 12-13 minutes without stirring
  • Top the paella with the beans and peas
  • Put the lid on the pan and simmer for 10 minutes

Whilst the paella is cooking, make the scallops

  • Cut the caps off the mushrooms and cut the stems into one inch slices
  • Melt the vegan butter in a frying pan over a medium heat
  • Add the scallops to the pan, cut side down and fry for 2-3 minutes
  • Turn the scallops in the pan with tongs and pour over the white wine, lemon juice and caper brine
  • Fry for 1 minute
  • Use a potato masher to press the scallops to squeeze out any juices
  • Season the scallops with salt and pepper
  • Fry the scallops until most of the liquid in the pan has evaporated (approx 2 minutes)

Finish and serve the Vegan Seafood Paella

  • Cut the lemon into wedges
  • Transfer the king oyster mushroom scallops to the top of the paella garnish with the reserved parsley leaves
  • Spoon the paella into serving bowls, dress with salad and serve immediately with lemon wedges

Cost per portion


CO2e per portion

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