1 red pepper/yellow pepper/green pepper, de-seeded and finely chopped
1 handful fresh green beans finely chopped
Miso bouillon sachet or organic vegetable stock cube, mixed in 1 litre of water [UK 1.8 pints]
1 pack tempeh, seitan or tofu cut into small cubes (if desired)
2 Tbsp tamari or shoyu
Lemon Wedges
2 cups Paella Rice or Brown Rice
A Spanish favourite.
Method
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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