Our next Veganury recipe inspiration is a one-pot, vegan take on a classic Spanish paella. Colourful, delicious and quick to make, it's bursting with fresh vegetables and enhanced with the subtle flavour of saffron, perfect for brightening up gloomy winter evenings.
a large pinch of saffron threads
80 ml olive oil
200 g red or yellow cherry tomatoes
100 g green beans
4 baby courgettes, halved
80 g frozen peas, thawed
2 garlic cloves, chopped
2 fresh rosemary sprigs
320g paella rice
800 ml vegetable stock
30g flaked almonds, lightly toasted
Put the saffron in a bowl with 65 ml hot water and set aside to infuse. Heat half of the oil in a heavy-based frying pan set over high heat and add the tomatoes. Cook for 2 minutes, shaking the pan so that the tomatoes soften and start to split. Remove the tomatoes from the pan with a slotted spoon and set aside. Add the beans, courgettes and peas and stir-fry over high heat for 2-3 minutes. Set aside with the tomatoes.
Add the remaining oil to the pan with the garlic and rosemary, and cook gently for 1 minute to flavour the oil. Add the stock and saffron water to the pan, then stir in the rice. Cook over high heat until bubbling fiercely, then reduce the heat and simmer gently, uncovered, for about 20 minutes until almost all the stock has been absorbed.
Scatter the cooked tomatoes, beans, courgettes and peas over the rice, cover lightly with some foil and cook over low heat for 5 minutes so that the vegetables are just heated through. Sprinkle the almonds on top to serve.