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Modifying Recipe "paella, in 7 easy steps"
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Ingredients:
1 red pepper chopped 2 tsp garlic olive oil 1 tsp saffron 1 cup peas 2 cups arborio rice soy chorizo 2 tomatoes chopped 4 cups vegetable stock fresh lemon juice
Directions:
1. First, assemble your ingredients: chopped red pepper, garlic, extra-virgin olive oil, saffron and peas. [Frozen are fine.] 2. Measure 2 cups of arborio rice. 3. Pull out the soy chorizo. Or use 1 cup of beans, crumbled tempeh or seitan, and 1 tsp red pepper flakes. Trader Joe's soy chorizo is excellent and muy picante. Be sure to take their advice, though, and remove the casing, because the casing is plastic. [Wish they would come up with a greener casing!] 4. Roughly chop two ripe tomatoes. 5. Saute the garlic and peppers in the oil until they soften. Then add the chorizo.... 6. Stir in the rice and cook for about a minute. It should take on a reddish tint. 7. Add the peas, 4 cups of vegetable stock, and a healthy teaspoon of saffron. Bring to a boil, then cover. Lower heat and simmer for about 15-20 minutes, or until most of the liquid is absorbed. It should be just slightly wetter than risotto. Finish with a squeeze of lemon juice, and enjoy with a glass of white rioja. http://urbanvegan.blogspot.com/2008/10/vegan-mofo-paella-in-7-easy-steps.html
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