There is no other dish quite so full of love and culture as the iconic paella. Originating from Valencia, paella is one of the best-known dishes in Spanish cuisine. For this reason alone, many non-Spaniards view it as Spain’s national dish. Louise Palmer Masterton, founder of Stem and Glory, who make healthy, gut friendly plant based food has shared with us her recipe with Salsa De Perejil. Exploding with depth and layers of flavour to give you that all-important satisfied feeling, we think it makes a perfect dish to serve this winter…
* 2 Tbsp olive oil * 200 g Red & Yellow Peppers Sliced * 200 g oyster mushrooms Hand cut in stripped “mock prawns”
100 g palm of heart sliced “mock calamari” * 10 g sea beetroot * 10 g sea aster
2 Tbsp paella spice * 300 g cooked quinoa * 200 ml Vegetable stock “vegetable Stock powder or Cube diluted in 200ml water”
70 g beetroot chorizo * 6 cherry tomatoes cut in halves * 1 Lemon quartered * 1 nori sheet cut in strips
Put a lug of olive oil into a shallow casserole or paella pan on a medium heat, mixed peppers, oyster mushrooms, palm of hearts, sea beets, sea aster and fry for around 5 minutes, stirring regularly. Add paella spices, cherry tomatoes, to the pan for a further 2 minutes.
Stir through the cooked quinoa stir for a couple of minutes so it starts to suck up all that lovely flavour.
Pour in the 200ml vegetable stock and add in the beetroot chorizo a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 3 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
Season to perfection, then add the parsley dressing in and around, scatter nori strips/nori powder over the paella, and serve with lemon wedges on the side for squeezing over.
Tips – Louise’s advice is simple – delicious as this dish is, if you’re feeling a bit flush, adding micro herbs, small chunks of smoked tofu and any extra bits of veggies you can afford is only going to make it even more of a celebration.
1 Raw beetroot * 1 Tbsp white wine vinegar * ½ Tbsp extra virgin olive oil
½ Tsp garlic powder * ½ Tsp cumin powder * ½ Tsp smoked paprika
½ Tsp Cayenne Powder * ½ Tsp Sea Salt * 1 Tsp Agave Syrup
Peel and slice the raw beetroot 3mm thin, and marinade for overnight to be used.
Paella Powder Mix
5 Saffron threads * ½ Tbsp of quality Spanish paprika * ½ Tbsp onion powder
½ Tbsp garlic powder * ½ Tsp cayenne powder * ½ Tsp ground black pepper
½ Tbsp cumin powder * ½ Tbsp cloves powder
Mix all spices in dry bowl. Set a side
Salsa de Perejil (Parsley Dressing)
25 g chopped parsley * 2 Tbsp lemon Juice * 2 Tbsp extra virgin olive oil
2 Tbsp cold water * 1 Tbsp apple cider vinegar * ½ Tsp sea salt
Mix all ingredients in a bowl or puree . Set aside to garnish Paella.