Macro Paella

Macro Paella
Prep Time: 15M
Cooking Time: 70M
Serves: 4

A Spanish favourite.



  1. ½ tsp Saffron Threads
  2. 1 Tbsp olive oil
  3. 2 garlic cloves,crushed
  4. 1 onion, finely chopped
  5. 2 tomatoes, finely chopped
  6. 1 red pepper/yellow pepper/green pepper, de-seeded and finely chopped
  7. 1 handful fresh green beans finely chopped
  8. Miso bouillon sachet or organic vegetable stock cube, mixed in 1 litre of water [UK 1.8 pints]
  9. 1 pack tempeh, seitan or tofu cut into small cubes (if desired)
  10. 2 Tbsp tamari or shoyu
  11. Lemon Wedges
  12. 2 cups Paella Rice or Brown Rice

A Spanish favourite.


  • Soak the saffron threads in a bowl of water and set off to the side.
  • If you are adding any vegetable protein heat some olive oil in a pan and fry the tempeh/seitan or tofu on either side for a few minutes until golden, remove and set aside.
  • In a large paella pan heat the olive oil and add the garlic, onion and tomatoes and sauté until soft.
  • Add the sweet peppers, green beans, and cover with the bouillon stock.
  • Add the tamari and leave to simmer at a low heat for 30 minutes or more until the vegetables are al dente, adding more water if necessary.
  • Add the rice one handful at a time along with the tempeh, seitan or tofu (if using), and then add the saffron threads and the soaking water, adding some more water if required.
  • Cover with some foil and simmer for half an hour until the rice is also soft to the bite.
  • Serve with lemon wedges on the side of the pan.


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