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Vegan Seafood Paella

Vegan Seafood Paella
Vegan Seafood Paella

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.


Before you start

Large frying pan or paella pan | Large heatproof bowl | Microplane


For the stock

  • 2 umami stock cubes
  • Pinch saffron
  • 1 litre boiling water

For the paella

  • 1 tbsp olive oil
  • 1 large onion
  • 4 garlic cloves
  • 10g parsley
  • 400g banana blossom, drained
  • 200g cherry tomatoes
  • 130g jarred peppers
  • 2 tsp smoked paprika
  • 125ml white wine
  • 2 tsp vegan fish sauce
  • 300g paella rice
  • 1 tbsp tomato purée
  • 100g frozen peas
  • 100g fine green beans
  • 1 lemon

For the king oyster mushroom 'scallops'

  • 250g king oyster mushrooms
  • 1 tbsp vegan butter
  • 50ml white wine
  • ½ lemon
  • 1 tsp caper brine
  • Salt and pepper to taste


  1. 1.

    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

  2. 2.

    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

  3. 3.

    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

  4. 4.

    Finish the paella | Top the paella with the beans and peas | Put the lid on the pan and simmer for 10 minutes

  5. 5.

    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)

  6. 6.

    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