This version of paella is so far from the holiday horror stories of dirty, old seafood and upset tummies, instead its fluffy rice laced with all kinds of wonderful Mediterranean flavours and bulked with winter veg and hearty vegan sausages.
The drizzle of minty saffron yoghurt makes it even more luxurious.
Don’t be put off by the long list of ingredients, it’s really easy and is a showstopper that will be on the table in 40 minutes max.
Ingredients: Serves 4
For the rice:
- 1.5 cups basmati rice
- 2 medium tomatoes, diced
- 1 french onion stock cube or 2 tsp onion powder
- 1/2 tsp saffron threads
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp dried mint
- 3 cups hot water
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
For the add-in’s:
- 1 medium squash, peeled and cut into rough 1.5 inch chunks
- 6 large mushrooms, quartered
- 1 salsify stalk or parsnip, peeled and sliced into 1 inch chunks
- 8 vegan sausages
- 1/2 cup fresh coriander, roughly chopped
- 4 tbsp flaked almonds
- 4 tbsp black olives
For the saffron yoghurt:
- 1 cup plain, unsweetened soya yoghurt
- 1/4 tsp saffron threads
- 1 tbsp hot water
- 1/2 tsp dried mint, ground black pepper and sea salt
- Preheat the oven to 200’C/400’F, line a baking tray with foil or parchment and get a large, lidded pot ready on a medium heat on the stove.
- Add the rice and tomato to the pot, mix together the remaining rice ingredients and add to the rice. Bring to a boil, reduce the heat to low and cover.
- Meanwhile, add the squash, mushrooms, salsify and sausages to the baking tray and place in the oven for 20 minutes. After this time the vegetables should be soft enough to pierced easily with a knife and slightly golden.
- Meanwhile make the yoghurt, add the hot water to the saffron, leave to seep for a few minutes then add with the remaining ingredients to the yoghurt and stir to combine, taste and adjust seasonings.
- Fluff the rice which should be just cooked, add the vegetables and half the coriander and stir.
- Divide between plates and scatter with the almonds, olives, remaining coriander and share the sausages between the plates. Serve with the yoghurt on the side.