Vegan 'chorizo' paella recipe
 Fragrant with saffron and smoked paprika, this paella has a spicy richness from the vegan chorizo, along with plenty of vegetables towards your five-a-day. 1 tbsp olive oil 280g/10oz vegan chorizo sausages, roughly chopped 1 onion, roughly chopped 1 low-salt vegetable stock cube½ tsp saffron900ml/1½ pints boiling water2 garlic cloves, finely grated or crushed 1 tbsp smoked paprika 2 red peppers, seeds removed, roughly chopped 300g/10½oz short-grain paella rice 400g tin chopped tomatoes 120g/4oz kale, roughly chopped 120g/4oz frozen peas 2 tbsp roughly chopped flatleaf parsleyfreshly ground black pepper1 lemon, cut into wedges 1 tbsp olive oil 280g/10oz vegan chorizo sausages, roughly chopped 1 onion, roughly chopped 1 low-salt vegetable stock cube ½ tsp saffron 900ml/1½ pints boiling water 2 garlic cloves, finely grated or crushed 1 tbsp smoked paprika 2 red peppers, seeds removed, roughly chopped 300g/10½oz short-grain paella rice 400g tin chopped tomatoes 120g/4oz kale, roughly chopped 120g/4oz frozen peas 2 tbsp roughly chopped flatleaf parsley freshly ground black pepper 1 lemon, cut into wedges Method Heat a large, wide pan until hot. Add 2 teaspoons of olive oil and the vegan sausages and stir-fry for 3–4 minutes until browned all over. Lift out of the pan onto a plate and set aside. Add the remaining olive oil and the onion and cook for 3–4 minutes until softened. Crumble the stock cube into a large heatproof jug, add the saffron and the boiling water and stir well. Add the garlic and smoked paprika to the onion and cook for 30 seconds, then stir in the red peppers and rice and stir-fry for another 2 minutes. Add the tomatoes, some black pepper and the stock and stir gently. Lower the heat and simmer for 15 minutes. Stir once, add the kale and chorizo, stir again, then simmer for another 5 minutes, until the rice is cooked and the liquid mostly absorbed. Stir in the peas and parsley and heat through for a couple of minutes. Serve hot, with wedges of lemon for squeezing over. Heat a large, wide pan until hot. Add 2 teaspoons of olive oil and the vegan sausages and stir-fry for 3–4 minutes until browned all over. Lift out of the pan onto a plate and set aside. Heat a large, wide pan until hot. Add 2 teaspoons of olive oil and the vegan sausages and stir-fry for 3–4 minutes until browned all over. Lift out of the pan onto a plate and set aside. Add the remaining olive oil and the onion and cook for 3–4 minutes until softened. Add the remaining olive oil and the onion and cook for 3–4 minutes until softened. Crumble the stock cube into a large heatproof jug, add the saffron and the boiling water and stir well. Crumble the stock cube into a large heatproof jug, add the saffron and the boiling water and stir well. Add the garlic and smoked paprika to the onion and cook for 30 seconds, then stir in the red peppers and rice and stir-fry for another 2 minutes. Add the garlic and smoked paprika to the onion and cook for 30 seconds, then stir in the red peppers and rice and stir-fry for another 2 minutes. Add the tomatoes, some black pepper and the stock and stir gently. Lower the heat and simmer for 15 minutes. Add the tomatoes, some black pepper and the stock and stir gently. Lower the heat and simmer for 15 minutes. Stir once, add the kale and chorizo, stir again, then simmer for another 5 minutes, until the rice is cooked and the liquid mostly absorbed. Stir once, add the kale and chorizo, stir again, then simmer for another 5 minutes, until the rice is cooked and the liquid mostly absorbed. Stir in the peas and parsley and heat through for a couple of minutes. Serve hot, with wedges of lemon for squeezing over. Stir in the peas and parsley and heat through for a couple of minutes. Serve hot, with wedges of lemon for squeezing over.