Recipe by José Pizarro
This recipe showcases summer vegetables like courgettes and fresh peas. Sweet pimentón (ground red pepper) and saffron are essential to any authentic paella. The latter is made from the stamens of crocuses – there are only three per plant, which explains why it’s so expensive. Fortunately, you only need to use a tiny quantity.
Recipe taken from The Meat Free Monday Cookbook. Foreword by Paul, Mary and Stella McCartney. Published by Kyle Books. Photography by Tara Fisher.
Find more great-tasting recipes on the Meat Free Monday website here.*
*Please note that this website also produces vegetarian recipes.