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RECIPE

Judi Rose and Dr Jackie Rose’s Veggie-packed paella Valenciana

A vegan replacement to the Spanish classic

BY Judi Rose & jackie rose

January 22, 2020 12:40
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  • place SERVES 6-8
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  • Cover the spelt with boiling water and leave to soak.
  • Trim 1 cm off the top of the head of garlic to expose the cloves, then remove any loose papery skin. Trim the mushrooms, cutting any large ones in half.
  • Heat the oil in your pan and when hot add the mushrooms. Sprinkle with a dash of salt then add the garlic head, cut side down. Cook over brisk heat for 5 minutes until the mushrooms are golden brown. Transfer the mushrooms and garlic to a plate with tongs or a slotted spoon, leaving the oil in the pan.
  • Halve, peel and chop the onions finely. Add them to the pan, cover, then cook gently for 10 minutes until soft and golden, stirring occasionally. Peel the 3 garlic cloves, crush them in a press and add to the onions along with the tinned tomatoes.
  • Cook uncovered for 3-5 minutes, then stir in the sweet paprika, cayenne and saffron and fry gently for a minute or two until fragrant.
  • Drain the spelt and add to the pan with ¾ of the stock. Nestle the head of garlic, cut side up, in the centre. Simmer, covered, 25-30 minutes until the spelt is tender but slightly chewy. The paella can be prepared up to this point and left at room temperature, covered, for up to an hour.
  • To finish and serve, stir in the wine, remaining stock, black pepper and nutmeg then bubble briskly, uncovered, until most of the liquid has evaporated, 5-10 minutes, shaking the pan from time to time. Nestle the mushrooms, artichoke hearts, peppers, cherry tomatoes and your other toppings into the spelt, then cover and cook on the lowest possible heat for 5-10 minutes for the flavours to mingle and the toppings to heat through.
  • Uncover, and check the seasonings, then sprinkle with the smoked paprika and top with the lemon wedges and parsley. Serve with a crisp green salad
Ingredients

350g pearled spelt

200-250g chestnut or button mushrooms

3 tbsp extra virgin olive oil

4 roasted peppers, about ½ a jar

1 head of garlic (plus 3 cloves for the sofrito)

3 cloves garlic

1 large onion

2 tsp sweet paprika

4 tbsp tinned chopped tomatoes

½ -1 tsp fine sea salt

Pinch of cayenne

A good pinch (8-10 threads) saffron

1l strong vegetable stock

100 ml dry white wine or vegetable stock

10 grinds black pepper

¼ tsp grated nutmeg

180g marinated artichoke hearts

3 tbsp frozen peas or petits pois

Handful each of baby tomatoes; lightly cooked purple sprouting broccoli/fine beans; and

edamame or broad beans

½ tsp smoked paprika (pimenton)

1 lemon cut into 6-8 wedges

1 tbsp chopped flat leaf parsley

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