Vegan paella

• saffron↗2 generous pinches of
• tomato purée↗1 tbsp tbsp
• vegetable bouillon powder↗2 tsp tsp
• rapeseed oil↗2 tbsp tbsp
• onions (320g)↗2

  finely chopped

• red peppers↗2

  deseeded and diced

• garlic cloves↗3

  finely grated

• thyme leaves↗2 tbsp soft tbsp

  soft

• brown basmati rice↗200g g
• smoked paprika↗2 tsp tsp
• broad beans320g frozen g

  frozen

• courgettes↗320g g

  halved and sliced

• parsley↗15g flat-leaf g

  chopped

• lemon↗1

  cut into wedges

Step-by-step instructions

1. 1

   Put the kettle on to boil. Tip the saffron, tomato purée and bouillon powder into a large heatproof bowl, then pour over 1 litre boiling water and set aside.

2. 2

   Heat the oil in a large paella pan or frying pan over a medium heat and fry the onion for 5 mins, stirring often until starting to soften. Add the peppers, garlic and thyme, and cook for a few minutes more. Tip in the rice and paprika, and continue to cook, stirring for about a minute. Pour in the saffron stock, then cover and simmer for 10 mins.

3. 3

   Uncover and gently stir, then add the frozen beans and courgettes. Return to a simmer, then cover and cook for another 10 mins until the rice is tender and has absorbed the stock. Leave to stand for 5 mins, then stir in the parsley. Serve half the paella straightaway with lemon wedges for squeezing over. The other half will keep chilled for up to three days. To enjoy on another day, reheat in the microwave until piping hot throughout.