SPANISH PAELLA

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Let me start off by saying this is my vegan version of a Spanish Paella, it is NOT a traditional Paella, mailny because I’m using Basmati rice. If you want to go a little more traditional you need a short grain rice, preferably the Spanish rice Bomba, and if you can’t find Bomba you can use the Italian short grain rice- Arborio.

I chose Basmati simply because it’s my favorite type of rice and because, unlike Bomba, it’s available everywhere.

 

Traditional or not, this Paella is SUPER flavorful, simple to make and I’m sure you’ll love it!

 

Ingredients:

3 ½ tbsp extra virgin olive oil

1 half of a red onion, finely chopped

3-4 whole garlic cloves

1 half of a red bell pepper, chopped

1 ts smoked paprika + a pinch for dusting

1 ts saffron threads

1 tbsp salt

1 ts fresh ground black pepper

2 whole Arbo chili pepper

1 bay leaf

1 vegan chorizo (I used Trader Joe’s soyrizo)

1 cup frozen roasted corn

1 bag frozen artichokes 

2 cups Basmati rice

3 cups vegetable stock

1 tbsp dry white wine (optional)

Handful frozen sweet peas

1 half of a red bell pepper, sliced lengthwise

1 tbsp of chopped Italian parsley

1 lemon, cut into wedges

 

You’ll need either a Paella pan or a flat wide pan, preferably with a lid. If the pan you want to use doesn’t have a lid you can just use a couple of layers of aluminum foil.

 

Directions:

1. On high heat, heat the oil in the pan for 30 seconds. Lower the heat to medium-low, add the onions, garlic, chopped red bell pepper, paprika, saffron, salt and pepper and stir until everything is coated with the oil. Continue cooking for 10 minutes.

 

 

2. Turn the heat up to medium, mix in the vegan chorizo and cook for 1 minute.

3. Add the artichokes and corn, stir, cover and cook for 7 minutes.

4. Turn up the heat to high, add the rice and stir until the rice is coated with the oil and spices.

5. Add the vegetable stock, wine, arbo chilli and bay leaf and bring to a boil.

6. Once it’s boiling, turn the heat back to medium and continue cooking while stirring for 5 minutes.

7. Lower heat to low, spread the sliced red pepper on top of the rice, cover and cook for 20 minutes.

8. Turn the heat back to high and continue cooking for 5 minutes. You’ll hear the rice poping and you’ll probably think “Oh no, the rice is burning!”- well GOOD! The burnt rice at the bottom of the pan is the best part of any Paella ;)

9. Turn off the heat. Sprinkle the peas on top of the rice, cover and let it stand for 5 minutes.

10. Sprinkle the chopped parsley and some paprika on top of the rice, add the lemon wedges and serve!

© The Foodiator 2013. Design by Sharon Ben-Tovim www.sharonben-tovim.com

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