1 bunch baby carrots, peeled, trimmed

250 g truss cherry tomatoes

3 tbsp olive oil

300 g packet vegan ‘chicken’ chunks

1 brown onion, finely chopped

1 red capsicum, deseeded, cut into strips

2 garlic cloves, crushed

1 tsp smoked paprika

220 g (1 cup) arborio rice

1 small cauliflower, cut into florets

625 ml (2 ½ cups) vegetable stock

150 g (1 cup) frozen peas, thawed

60 g (1/3 cup) pimento-stuffed green olives

2 tbsp chopped smoked almonds

2 tbsp fresh continental parsley leaves

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Heat olive oil in a large, wide pan over medium heat. Add the chopped onion and cook until softened.
Add vegan ‘chicken’ chunks and red capsicum strips; sauté until the capsicum begins to soften.
Stir in crushed garlic and smoked paprika; cook briefly until fragrant.
Add the arborio rice, stirring until coated in the oil and onion mixture.
Pour in the vegetable stock and bring to a gentle simmer.
Add baby carrots, cauliflower florets, cherry tomatoes, and peas; stir gently to combine.
Reduce heat and cook uncovered for 15–20 minutes, until rice is nearly tender and most of the liquid is absorbed. Avoid stirring too much.
Stir in the olives and chopped smoked almonds; cook for a few minutes until heated through and rice is al dente.
Remove from heat, top with parsley, and let rest for a couple of minutes before serving.

Swap vegan ‘chicken’ for tofu, tempeh, or seitan for variety.

Use bomba or Calasparra rice for a more traditional paella texture.

Add saffron for authentic flavour and colour.

For a gluten-free version, ensure the stock and vegan ‘chicken’ are certified gluten-free.

Store leftovers up to 3–4 days or freeze up to 2 months.