Paella

Pilaf:
1 medium onion, finely chopped
2 cloves garlic, minced
2 tsp olive oil
1½ tsp ground cumin
1 tsp fennel seed
¼ tsp black pepper
½-1 tsp salt
450g/1lb/2 cups brown basmati rice OR long grain brown rice 
½ tsp saffron steeped in 4 tbsp warm water
840ml/30fl oz vegetable stock

Paella:
25g/1oz dried arame (sea vegetable available from health stores), soaked in warm water for 10 minutes
2 medium onions, cut into 1cm/half inch pieces
4 cloves garlic, crushed
2 red peppers, seeded, white pith removed and cut into 1cm/half inch pieces
3 tbsp olive oil
½ tsp dried oregano
¾ tsp red chilli flakes
½ tsp grated orange zest (about one large orange’s worth)
¾ tsp cumin seeds
1 tin chopped tomatoes including juice
180g/6oz smoked tofu, cut into 1cm/half inch cubes - Taifun works well (health food shops or Waitrose)
2 courgettes, halved lengthways and cut into 1cm/half inch slices
2 tsp capers, drained
¼ cup pitted black olives, chopped
225g/8oz mushrooms, sliced if big, halved if small
4 cups Saffron Basmati Pilaf recipe (see above)
2 tbsp chopped fresh parsley (any variety)
1 tsp salt
Greens for 6, finely chopped - eg curly kale; green cabbage; purple sprouting
Aioli: mix 5 tbsp vegan mayo (bought or home-made) with 1-2 cloves garlic, crushed