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Paella
The Conscious Cook, Tal Ronnen ---sent in by Justina
This spicy paella was featured as part of Justina's Spanish-themed Christmas dinner.
For the rice:
30 ml2 T extra virgin olive oil
1 red onion, diced
3 garlic cloves, minced
30 ml2 T fresh parsley, minced
2 tomatoes, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
470 ml2 C brown basmati rice
950 ml4 cups heated broth
large pinch of saffron threads
¼ t pepper
For the toppings:
Salt
44 ml3 T extra virgin olive oil
1 package Field Roast Italian-Style seitan sausages cut on a bias ¼ inch thick
910 g2 pounds of oyster mushrooms, cleaned, cut into large chunks
1 sheet of nori seaweed, toasted and ground to powder
ground pepper to taste
1 (14 oz) can artichoke hearts
½ C dry white wine
15 ml1 T lemon juice
240 ml1 C frozen peas
Lemon wedges
Make Rice: Add oil to a pan large enough to hold all ingredients for rice over medium heat. Add the onion, garlic, and parsley and cook for 5 minutes, stirring frequently. Add tomatoes and a splash of water. Cook until liquid evaporates and the mixture is like a thick jam. Add the red and green peppers and continue to cook until peppers soften. Add rice and mix well. Add heated broth and saffron. Bring to a boil, then cut heat to a simmer, cover and allow to cook for 55 minutes.
Make the toppings: In a dutch oven or other large pan, add 1 T of the oil. When hot add sausage slices and cook until crisp on both sides, about 5 minutes. Remove to a paper towel covered plate. Return the pan to the stove and add 1T of oil, then add the mushrooms and sauté, seasoning with the nori dust and pepper to taste until they have released their juices and are nicely browned, about 7-8 minutes. Remove to a paper towel covered plate.
Return pan to medium heat, add remaining oil, add the artichoke hearts and sauté until lightly browned, about 3 minutes. Add the wine and cook until it has almost evaporated, about 10 minutes. Add lemon juice and peas. Cook for 3 minutes or until peas are warmed through. When rice is done, add to pan, then add sausage and mushrooms and mix well. Serve with lemon wedges.
Makes 6-8 servings, Takes about 75 minutes from start to finish.