SunRice

Vegan Paella with SunRice Medium Grain

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Prep time

10min

Cook time

30min

Enjoy Spanish cuisine at home with this succulent Vegan Paella. This vegan friendly dish is full of flavour and is sure to become a household staple! Don’t want only veggies? Add in your favourite cooked chorizo to shake things up.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 80 ml Olive Oil

  • 1 Large Onion (peeled, finely chopped)

  • 3 clove Garlic (peeled, crushed or finely chopped)

  • ½ Carrot (peeled, finely chopped)

  • ½ stalk Celery (finely chopped)

  • 10 sprig Thyme

  • 2 Bay Leaves

  • 1 pinch Salt

  • 2 tsp Smoked Paprika

  • 1 Red Capsicum (diced 2cm)

  • 200 g Red Cabbage (diced 2cm)

  • 200 g White Cabbage (diced 2cm)

  • 20 Saffron Threads (steeped in 1/2 cup hot water)

  • 1 l Vegetable Stock

  • 100 ml White Wine

  • 1 can Crushed Tomatoes (210ml Can)

  • 2 tsp Salt

  • 350 g SunRice Medium Grain

  • ½ cup Frozen Peas

  • 6 Lemon Wedges (cut into)

  • 1 handful Flatleaf Parsley (roughly chopped)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Vegan Paella with SunRice Medium Grain

Method

  • Combine the olive oil, onion, garlic, carrot, celery, thyme, bay leaves and a decent pinch of salt in a stainless steel large frypan over medium-high heat. Sauté until the aromatics are soft and fragrant but not coloured.

  • Add the paprika, capsicum, cabbage, steeped saffron, chicken stock, wine, crushed tomatoes and salt. It’s very important to taste and season the liquid to perfection at this point (rather than the end) so this flavour soaks into the rice.

  • Sprinkle the rice evenly over the mixture, then the peas.

  • Bring to a boil, then reduce to a low heat.

  • Allow to simmer for about 20 minutes or until the rice is tender, WITHOUT stirring, so the crispy bottom can develop on the rice.

  • Squeeze the lemon juice evenly over the surface then nestle the used lemon wedges into the rice for more lemon infusion, then garnish with parsley. Serve immediately.

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