Inspired from one of Yotam Ottolenghi's recipe's - I added some diced Hempeh, a similar product to Tempeh but made with chickpeas, hemp and flax.....
3- 4 Tbsp Olive oil
1 Spanish onion - diced fine
1 Small sweet red pepper - sliced
1 Small red pepper - sliced
1/2 fennel bulb - sliced
200 g Hempeh - diced
2 Garlic cloves - pureed
2 Bay leaves
1/2 Tsp sweet paprika
1/2 Tsp Turmeric
1/4 Tsp Cayenne pepper
1 Cup short grain paella rice - I used a short grain brown rice
7 Tbsp Sherry
1 Tsp saffron threads
2 Cups boiling vegetable stock
3/4 cup Edamame beans (or pea)
12 baby San Marzano tomatoes cut in half
Handful of chopped parsley
Handful of chopped Kalamata olives
Veg stock can be made so easily - just get a pan of water - add some vegetables, bring to boil and simmer for 30 mins - strain and its ready ! - Use Onion, garlic, celery, leek, carrot, fennel tops, tomato, parsley and thyme - or whatever you have - don't worry if you are missing one of those ingredients
Sweat off the onion in a nonstick fry pan for 5 minutes in the olive oil.
Add the hempeh, peppers and fennel and fry till soft and turning color
Add the garlic and cook for a minute longer.
Add the bay leaves and spices - mix well then add the rice, mix well then add the sherry and saffron and allow to cook for a minute.
Add the hot stock to cover the rice and vegetables as shown and a pinch of salt, bring to boil then reduce to simmer for 20 minutes uncovered - do not stir it whilst cooking.
Cook till the stock has all been absorbed
Test the rice to see if tender then add the tomatoes face up and allow to warm through.
Scatter the edamame or peas on top and warm through by leaving on the low heat for a few minutes - the steam will heat them sufficiently and the base of the rice will start to go crispy slightly. remove from heat and add the chopped parley and olives over the top - cover with a lid and rest for 5 - 10 minutes then serve.