Plant-Based Paella
Honestly, this plant-based paella is one of those recipes we keep coming back to again and again. There's something about the combination of saffron-scented rice, smoky peppers, and banana blossom that just feels properly special, like a proper centrepiece meal rather than a weeknight throw-together. The umami stock does serious heavy lifting here, giving you that deep, savoury base that makes every spoonful taste like it's been simmering for hours. It's the kind of dish you put in the middle of the table and let everyone dig into, and it always gets a reaction. If you're looking for a reason to make it tonight, this is it.
Before You Start
- Large frying pan with lid
- Jug
- Potato masher
- Tongs
Ingredients
- 2 umami stock cubes
- Pinch of saffron
- 1 litre boiling water
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp plant-based fish sauce
- 1 tbsp tomato purée
- 1 onion
- 10g parsley
- 4 garlic cloves
- 400g banana blossom - drained
- 200g cherry tomatoes
- 130g jarred peppers
- 125ml white wine
- 300g paella rice
- 100g peas
- 100g fine green beans
- Juice of 1 lemon
- 1 tbsp plant-based butter
- 1 tsp caper brine
- 250g king oyster mushrooms
- 50ml white wine
- Juice of 1 lemon
- Salt & pepper to taste
Method
Prepare the umami stock
- Crumble the umami stock cubes into a jug
- Add the saffron to the jug
- Pour the boiling water into the jug, stir and set to one side
Prepare the ingredients
- Peel and finely slice the onion
- Peel and grate the garlic
- Pick the parsley leaves and finely slice the stems
- Open the tin of banana blossom, rinse under cold water and roughly cut into chunks
- Finely slice the jarred peppers
- Quarter the cherry tomatoes
- Trim the green beans
Start the paella
- Add the olive oil to the frying pan and place on a medium heat
- Add the onions to the pan and stir for 4-5 minutes
- Add the garlic, paprika and parsley to the pan and stir for 1 minute
- Add the banana blossom to the pan and stir for 3-4 minutes
- Add the cherry tomatoes and peppers to the pan and stir for 1 minute
- Add the tomato puree and stir for 1 minute
- Add the wine, vegan fish sauce and increase the heat and simmer for 2-3 minutes
- Add the stock, bring to the boil then reduce the heat to medium
- Even sprinkle the paella rice over the top of the contents of the pan and simmer for 12-13 minutes without stirring
- Top the paella with the beans and peas
- Put the lid on the pan and simmer for 10 minutes
Whilst the paella is cooking, make the scallops
- Cut the caps off the mushrooms and cut the stems into one inch slices
- Melt the vegan butter in a frying pan over a medium heat
- Add the scallops to the pan, cut side down and fry for 2-3 minutes
- Turn the scallops in the pan with tongs and pour over the white wine, lemon juice and caper brine
- Fry for 1 minute
- Use a potato masher to press the scallops to squeeze out any juices
- Season the scallops with salt and pepper
- Fry the scallops until most of the liquid in the pan has evaporated (approx 2 minutes)
Finish and serve the Vegan Seafood Paella
- Cut the lemon into wedges
- Transfer the king oyster mushroom scallops to the top of the paella garnish with the reserved parsley leaves
- Spoon the paella into serving bowls, dress with salad and serve immediately with lemon wedges
Tips & Variations
- Don't skip the saffron: We know it feels like a faff but trust us on this one, it's what gives the paella that gorgeous golden colour and floral depth. Even a small pinch makes a huge difference.
- Swap the banana blossom: If you can't find banana blossom, Ian loves using butter beans or artichoke hearts instead. They soak up the stock beautifully and give a lovely hearty texture.
- Get that socarrat: Henry always lets the pan sit on a slightly higher heat for the last couple of minutes to get that slightly crispy bottom layer of rice. It's called socarrat and it's honestly the best bit, just keep an ear out and don't let it burn.
Why This Works
The trick here is building that umami stock properly at the start. Saffron and a good umami stock cube might sound simple but they transform the rice into something genuinely golden and fragrant. We also find that not stirring the rice too much once it's in the pan is key, you want it to absorb the stock and get a little crispy on the bottom, that's where all the magic happens.