1/2 cup olive oil
1/2 cup chopped onions
5 cloves garlic, finely crushed
2 (200 g each) packs VEEGA MEAT-FREE SAUSAGE, sliced into 1/2 inch pieces
1 (180 g) pack tomato paste
2 cups red wine
3 cups Jasponica rice, washed once
1 (4 cups) L chicken stock
1 tsp iodized fine salt
1/2 tsp pepper
1 (50 g) pc red bell pepper, sliced
1 (50 g) pc green bell pepper, sliced
1 (50 g) pack chicharo, ends trimmed
1 (150 g) pc lemon, sliced into wedges


  1. In a paella pan, heat olive oil and sauté onions and garlic until onions are tender.
  2. Add meat-free sausages and tomato paste and cook until tomato paste turns brown. Deglaze with red wine and let simmer. 
  3. Add rice and stock. Season with salt and pepper. Lower heat and cover with foil for 40 minutes.
  4. After 40 minutes, remove foil and top paella with rbell peppers and chicharo. Cover for another 5 minutes or until veggies are almost tender.

Makes 8 servings

(Yield: 8 cups/1 cup per serving)


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