We felt like eating pizza yesterday, but this happened instead. I say this, because last minute I decided that we had had too much wheat in the last couple of days, and that we needed a break. But that didn’t stop me from using pretty much most of the ingredients I had intended to use for the pizza topping (except for two or three additions). Then substitute rice instead of the dough, and the result was a splendid paella-style dish with enormous flavour. Accompany it with a glass of chilled wine and nothing more needed – it’s delicious really ! (Remember, make life easy for yourself. Prepare your ingredients on the worktop before you proceed – it makes the cooking experience so much more fun).
Serves around 3-4 portions
- 1½ cups of long-grain American Rice, boiled, drained & set aside
- 1 tsp turmeric powder
- olive oil for frying
- 4 large mushrooms sliced
- 4 cloves garlic very finely chopped
- 1 tbsp tomato puree
- small red pepper finely chopped
- 3 tomatoes finely chopped (not tinned)
- 1½ cups of frozen spinach (thawed first)
- 1 tsp vegan pesto (optional, but a nice touch)
- 1 tsp smoked paprika
- extra oil if needed
- ½ tsp fennel seeds
- 1 tbsp lemon zest
- 1 cup of vegetable stock
- 8 black olives chopped
- the juice of ½ a lemon
- 1 tsp dried garlic
- handful of flat leaf parsley finely chopped
First, pre-boil the rice, adding 1 teaspoon of turmeric powder to the water.
Next, fry your mushrooms in a deep, non-stick pan, or a wok if you have one with a lid. Then add the garlic and stir for a minute or so, making sure you don’t burn it.
Now add the tomato puree, and continue to mix for a minute or so. Then add the red pepper and chopped tomatoes, the herbs and paprika, and stir around for the next 10 minutes or so.
At this point stir in the pesto and the thawed spinach. Mix for a minute or so and then add the vegetable stock. Cover and allow to cook on a low heat for 10-15 minutes.
Finally, add the rice, and mix around until ingredients are properly blended. Then add the black olives and the rest of the ingredients.
Serve warm – Enjoy. Remember, this dish tastes fabulous on the next day too . . . if there is any left. So, it’s just worth making the extra and refrigerating it in readiness for the next day.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
Miriam, what a great, growing collection of truly mouthwatering recipes, even for the non-vegan like me! Will def make some . . . Photos are very tempting – wish I was as good at close-up pixs!
Now the summer is drawing to a close I have an urge to recreate some nostalgia in the evenings!! Beautiful, gorgeous, inspired with your pinto bean dip!
Hi there, I must say, I never tasted it in combination with my pinto dip, but hey, why not? – dips are so great to have with sauceless dishes – a spoon of paella, a spoon of dip, especially when one is carb-driven – perfect after a gym session !
Hi Liz, hope you have some luck in enjoying some recipes from here – I love photography, so it’s all fun for me – enjoy yourself !
just wanted to say i made your recipe for “Warm Summer Paella” today and WOW it came out Delicious!
so thank you very much for sharing. 😀
Many thanks Omer and hope you enjoy many more. Best to you !
I didn’t see tomato puree in the list of ingredients – just when to add it. How much?
Looking forward to trying many of your recipes, this one especially.
Margie Hi there and welcome to my blog – just wanted to say thanks for pointing this out – have added the tomato puree when to use on my link now – hope this works and turns out according to your culinary desires – do let me know please. Thanks and cheers to you !
Sounds all very delicious! And like in Spain you can add anything you like in the paella, but for me saffron is a must!
Yummy, as always 🙂 Love your blog and your recipies 🙂
i will have to make that — looks like a great recipe
OMG, this sounds so delish! I have been looking for a recipe like this for a long – I just didn’t know it. Thank you for sharing your recipes.
Hi Agata, thanks for that and best to you !
Hi there Karen, I do hope that you enjoy this Paella – look forward to your future comment – cheers !
Hi there Linda, you’re welcome and thanks for your comment – hope you enjoy this recipe and I look forward to your future comment/s. Best to you !
It looks delicious, can’t wait to make/eat it!
Hi Mark, thanks for that, do feel free to comment also after you have tasted it. Cheers to you !