Paella Recipe | Vegan One Pot Wonder


Next up in the one pot wonder series is Paelle. One of our favourite dinners! Topped with one of our favourite toppings, Olives! This one is super easy to make and it’ll make you look like a whiz in the kitchen if you have to impress any guests. 😀

All the best,
Dave & Steve.

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20 comments

  1. I don’t see the recipe below so here ya go:

    Happy Pear’s take on Greek Paella

    Pan on high heat
    1.5 tbsp oil
    1 red onion
    3 cloves of garlic
    1/2 a red chili
    Cook down 2 min high heat

    1 carrot – grated
    1 courgette diced into quarters
    2 red peppers – cut long ways then half
    3 tbsp tomato puree
    Fry down three minutes – give it a good stir

    200g cherry tomatoes
    1 tsp saffron (turmeric if you can’t get saffron)
    1/2 tsp smoked paprika
    1/2 tsp black pepper
    4 tbsp vegan red wine
    2 tbsp soy sauce
    500g polished white rice (short-grain brown rice as substitute)
    Fry for 1-2 minutes stir constantly to toast the rice

    1 1/2 L vegetable stock
    Add vegetable stock and simmer for 25 minutes

    Optionally add at end:
    Large handful of green olives
    Handful of cashew nuts
    Juice from 1/2 lemon
    Garnish with rough chopped chives

    Thanks guys – much love from Canada.

  2. I love your recipes but I’m Spanish and more precisely from Valencia, where the paella comes from, and I understand that you have to name the video using an attractive title, but I will call this just “rice with things”, and I’m sure that it tastes great, but it’s not a paella. We Valencians are very fuzzy when it comes to paella. 😁

  3. Love your channel but this looks nothing like paella. You can use artichockes, green and white beans, garlic, red pepper and once the rice is cooked add lemon juice on top. But you changed completely the recipe, and you stirred the mix after the rice had been added, that is not the way paella is cooked. I am from Valencia and you should call it a rice with veggies instead because the word paella is getting overused and out of context.

  4. Paella usually has white (lima) beans and green beans. It shouldn’t have carrots or zucchini. Now, I’m not trying to claim that you can’t cook tomato-ey rice with carrots, but it’s just not paella. A good substitute for shrimp stock would probably be konbu dashi (which has a similar seafood flavor). I’m thinking that maybe you could substitute the different kinds of meat in paella for different kinds of beans (since, well, they’re pretty high on protein and stuff).

  5. Thanks a lot for the great videos! In your cook book, do you break down the nutrients of your recipes? I.e. how many calories, carbs, protein, sugars etc per serving?

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