One of the most nutrient-dense foods on earth, the seaweed is an integral part of this delicious fish-free paella.
Place the seaweed in a saucepan with water (over 1200 ml) and boil for 10 minutes until soft. Allow to cool and chop into bite-size strips. Do not discard the water.
Heat the oil with the chopped onion and the paprika in a large skillet on low-medium heat for 8-10 minutes until soft. Add garlic and chilli and fry for a further 2 minutes. Add the purée and all the chopped vegetables, except for the peas and seaweed, and fry for a further 4-5 minutes, stirring continuously.
To make the stock, mix 2-3 pinches of saffron with vegetable stock and the water from boiling the seaweed.
Add 1200 ml stock to the dish – don’t cover the dish with a lid but bring to the boil and simmer for 20 minutes.
Mix in the chopped seaweed, peas, and chickpeas and cook covered for another 10-15 minutes, or until water has evaporated and rice is cooked. Mix in the chopped parsley and add salt and pepper to taste.
“A delicious vegan version of the old classic! Seaweed is one of the most nutrient-dense foods on earth.”
Rose is a nutritional therapist who is passionate about showing people how to overcome their health concerns through specialised nutrition. She believes that “the right foods can make you feel and look great, all day every day!”
Rose runs a popular vegan/vegetarian wellness course – find out more here. Visit her website to get her free ‘Snacking – Get It Right!’ e-guide, sign up to her newsletter or enquire about a nutritional consultation.