Paella (Vegan Option)

 

I am so happy to have Adam home (like you have NO IDEA how happy!), I wanted to celebrate with some lovely dinners this weekend.  In order to be a treat for my husband, a meal better involve meat, if it isn't pizza.  So I did home made pizza one night, and this dish the other. 

Traditional paellas are usually seafood and/or meat with both chicken and sausage.  I thought just using some spicy turkey sausage was enough meat, but you can also veganize this by subbing tempeh or beans for the meat, and using vegetable broth instead of chicken.

I added in some non-tradition veggies, like cauliflower, to bump up the veg action of the dish, but that's entirely optional.

This was definitely a winner.

Funny thing, by the way, Adam and I actually have an authentic paella pan, however, this is the first time I've actually used it for paella!  If you don't have one, I am sure this will work in a large, deep skillet of cast iron pan, maybe?

Paella

1-946 ml carton chicken or vegetable broth
Pinch saffron
3-4 bay leaves
A few sprigs of fresh thyme

1 onion, diced
4 plum tomatoes, diced
1lb turkey sausage and/or skinless, boneless chicken thighs (or beans or tempeh)
1.5 cups short grain brown rice
1/4 cup red wine or sherry vinegar
2 tsp paprika
1/4 tsp salt + black pepper, to taste
Crushed red chilies, to taste (optional)
Handful of fresh thyme leaves, removed from stems
I head of cauliflower, cut into florets (optional), or other veg such as zucchini, peppers or broccoli
1 cup frozen peas

Add saffron and bay leaves to broth in a pot and heat over medium heat until saffron blooms and broth is fragrant.  Turn off heat. 

Meanwhile, saute onion, tomato and meat until veg and meat begin to cook.  Add in rice and seasonings and continue to cook a few minutes to 'toast' the rice.  Pour in broth, straining out herbs, and simmer over medium heat for about 1 hour.  Add in veggies, if using and continue to cook until liquid is absorbed, about another 20-30 minutes.  Add in peas and serve as soon as they are heated through.

This recipe has been shared with Vegetarian Mamma's Gluten-Free Friday.