Paella

After a day at the park talking to my homeschool mom friends, I realized that one of the hardest things for people to do is to organize their cooking processes. PaellaThis picture is to show you how easy it is to cook something amazing, even if you think you think you can’t cook. It’s easy if you just get everything out at once, prep your ingredients and organize them in the order you’re going to use them. What I always do with a recipe is read all the directions, then write a super shortened version of the whole thing. So this is my shorthand version of paella. I think it comes out just fine.

You can make this all vegan, all meat, or half and half. Also, use whatever kind of peppers you like. Use more or less of them. Use any mushroom really. Oyster mushrooms are sometimes hard to find so I just used Baby Bella’s this time. Also, I never measure my oil. Really, I don’t measure much of anything unless I’m baking, then I kind of have to.

Paella
 
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This is a vegan version. You can easily use chorizo and replace nori seaweed powder with sautéed shrimp.
Author:
Recipe type: Casseroles
Cuisine: Latin
Serves: 8 servings
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tomatoes, peeled and chopped
  • ½ cup dry white wine
  • 1-1/2 cups paella rice or any medium-grain rice
  • 4 cups faux chicken or vegetable stock
  • Pinch of saffron threads
  • 3 Field Roast Italian-Style seitan sausages into ¼-inch-thick slices
  • 2 pounds mushrooms
  • 1 sheet nori seaweed, toasted and ground to a fine powder
  • 1 (14-ounce) can artichoke hearts, drained and cut in half
  • ½ cup frozen peas, thawed
  • 2 tablespoons minced fresh parsley
  • ½ teaspoon freshly ground black pepper
  • ½ tsp salt
  • Lemon wedges
Instructions
  1. Heat 2 tablespoons of oil in the largest deep sauce pan you have. Add onion, garlic, bell peppers and saute until tender and slightly browned.
  2. Add white wine and let it cook off for a minute, then add tomato and cook for about 5 minutes.
  3. Add rice, stock, saffron and cook covered for 15 minutes.
  4. Uncover and cook for 15 minutes.
  5. Brown the mushrooms while the rice cooks in a hot pan with a tablespoon of oil.
  6. When rice is done and tender, sausage, mushrooms, seaweed powder, artichokes, peas, parsley, salt & pepper, and serve with lemon wedges.

 

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