Vegan Family Style Paella

The most important spice in paella: the Saffron! 

Whatever you do just don’t skip the saffron. You can use any veggies you like here (zucchini, eggplant, asparagus, broccoli, green peas etc) so long as you cook the rice in a saffron broth. It is what gives the paella its authentic beautiful golden color and the floral aroma. Do not leave it out no matter what!

Ingredients

2 cups brown rice , rinsed well

2 links Vegan Beyond Meat Italian Sausage or Soy Chorizo (OPTIONAL!!) 

3/4 lb shiitake mushroom caps or wild chanterelles ,sliced

15 oz canned artichoke hearts (quartered or sliced into rounds )

4 roasted red peppers , sliced or diced

1 Spanish onion , diced

3 cloves garlic , minced

Some cubbed sweet potato 

1 tsp smoked paprika

1 tsp garlic powder

1 pinch red pepper flakes

1/2 cup dry white wine

4 cups vegetable stock , low sodium

1 pinch saffron

8 sprins fresh thyme , leaves only

1/4 cup Italian parsley , chopped

1 lemon , quartered

1/2 cup pitted olives or capers (OPTIONAL)

Post by Veggie Society

Instructions

Warm up the vegetable stock. Lightly crush the saffron in between your fingertips and add it to the warm broth. Season to taste with sea salt then allow it to steep while you work on the paella.

Preheat a cast iron skillet over medium low flame and pan sear the Beyond sausages until golden on all sides. (You shouldn’t have to add any oil here but if you do just use a light spray). Transfer to a plate and slice into 1/3 inch slices. 

In the same skillet you cooked the sausage add half of the onion. Saute until translucent then stir in the brown rice, smoked paprika, chili pepper and garlic powder. Cook for a minute or so then hit it with half of the wine. Cook until all the liquid has been absorbed.

Pour in the saffron broth over the rice and bring to a simmer. Add the bay leaf, cover with a lid then simmer on low flame for 45 minutes. NO STIRRING. 

Remove from heat and allow the rice to sit covered for another 10 minutes before fluffing it with a fork.