Vegetable Paella Recipe.

You'll need...

• —1 cup Veetee Basmati Rice
• —2 tbsp olive oil
• —1 onion, finely chopped
• —5 cloves of garlic, finely chopped
• —1 tsp chilli powder
• —2 tsp paprika
• —3 tsp tomato puree
• —1 cup mixed sliced mushrooms (such as oyster, shitake, or enoki)
• —1 ¾ cup vegetable stock
• —1 handful chopped cilantro leaves
• —1 pinch turmeric
• —Salt to taste

The how...

1. Heat the oil in a heavy-bottomed pan, and fry the onions and garlic until golden.
2. Add the chili powder, paprika and turmeric and stir for a few seconds. Stir in the tomato puree.
3. Mix in the mushrooms, reserving a few for the garnish. Now tip in the rice.
4. Pour in the stock and half the cilantro, stir and bring to the boil. Reduce heat, cover with a tight lid and simmer for 12 minutes until done.
5. Heat a teaspoon of olive oil in a small frying pan and sauté the reserved mushrooms.
6. Serve the paella with the sautéed mushrooms and a sprinkle of the remaining cilantro.