Last week my boyfriend promised to cook me a really nice meal. I was really excited and was interested in what he would come up with. After nearly a whole week of promising, when the day came he still hadn’t even thought about what to cook me. To say I was disappointed is probably an understatement.
In the end it was agreed upon paella. Not exactly the hardest dish in the world to cook, but I didn’t care, I just wanted him to cook for me!
Sadly, I still don’t know of any local shops that sell vegan meat replacements, so we ended up using Quorn products (which have egg in). I generally left my boyfriend to the cooking process, but I know how it works, so thought I’d share. There was enough of it for me to have left overs the next day, not having to cook two days in a row was wonderful!
- Long grain white rice, 60g dried per person
- Mixed seafood, such as prawns, mussels, squid, 125g pre-cooked per person
- One small red onion, chopped
- Frozen peas, small handful per person
- Frozen sweetcorn, small handful per person
- Runner beans, 50g per person
- A pepper (any colour), 1/4 per person
- Cayenne pepper
- Quorn chicken pieces
- Quorn style chorizo
- One litre of vegetable stock
- Lemon juice
- Salad (to serve)
- Crusty bread (to serve)
- Cheese (to serve)
- Either use a large saucepan or a large frying pan – the larger and flat it is the better, as you want to keep it as thin as possible
- Pre-cook the quorn chicken pieces in lemon juice. This gives the lemon background that you find in many fish dishes, but also makes the dish healthier.
- Add the onion, pepper and the runner beans to the pieces. Just give them a couple of minutes to get some heat to them.
- Add the rice to the pan and give it a quick mix in before adding a couple of ladles of stock to the pan.
- Ensure the pan is now on a consistent medium heat.
- Leave the stock to be soaked up and add more a few ladle fulls at a time. While doing this add a tablespoon of turmeric, half a teaspoon of cayenne pepper and a tablespoon of chopped chives.
- Keep adding more stock as it becomes needed, and occasionally giving the dish a stir. Keep checking the rice, when it gets to having a small crunch but mainly being soft add the seafood, peas, sweetcorn and Quorn chorizo. Giving it a stir.
- Stir a little more frequently, and add less stock in each time now until the rice is soft.
- When the rice is soft, stir a lot until all the stock has gone, take off the heat and serve immediately.
- If there’s too much, keep it off the heat and leave it to cool to put it into a box to save as leftovers.
- Sprinkle with cheese, have with salad and crusty bread – and enjoy.
If there are leftovers you don’t have to re-heat them the day after. But, if you choose to, like I did (and no, I didn’t get ill reheating seafood or rice) make sure you do it properly.
I placed the leftovers in a pan with some lemon juice, to ensure that the mixture wouldn’t get too dry and heated it at a medium heat for about 15 minutes, but do this until it is piping hot. If needs be add a little more lemon juice in the middle of cooking. Then you can enjoy the delights all over again!