Kary Osmond: Veggie paella perfect for plant-based eaters
1 1/2 cups short grain white rice
2 teaspoons smoked paprika
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon red chili flakes
3/4 cup white wine
3 cups vegetable stock
2 cups canned diced tomatoes
2 bay leaves
2 tablespoons minced fresh parsley, for garnish
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