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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
Ingredients
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
Method
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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
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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
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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
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4.
Finish the paella | Top the paella with the beans and peas | Put the lid on the pan and simmer for 10 minutes
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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)
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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
