A 100% vegan version of the popular Spanish rice dish. This paella is packed full of vegetables and flavour.
Finely chop the onion, carrots, roasted peppers, sundried tomatoes and green beans. Crush the garlic. Set aside.
Heat the olive oil in a large flat pan on a medium-high heat. Add the chopped onion and stir. Cook for 2 minutes.
Add crushed garlic and carrots. Cook for 2 minutes.
Crumble in the stock cube and add the rice. Stir thoroughly and cook for 1 minute until the rice grains are coated well.
Add 750ml of boiling water. Next, add the paprika, turmeric and saffron. Stir thoroughly to combine. Turn down the heat and simmer for 10-15 minutes, or until the rice grains are tender. There is no need to stir.
In a separate pan, fry the artichokes, roasted peppers, sundried tomatoes and green beans. Set aside.
Submerge the frozen peas in boiling water for 2 minutes and drain. Add the peas and fried vegetables to the pan and stir in. Cook for a further 2 minutes.
Serve immediately with a lemon wedge per person and a sprinkling of chopped parsley and flaked almonds.