Organic Vegan Paella – Wise Cicada Style -Serves 6-8
Olive oil-4 T
Garlic, chopped-1 T
Onions, medium, finely chopped-2 ea
Italian flat leaf parsley, chopped-1 C
Carrots, medium, finely chopped-2 each
Green capsicum, chopped-1 each
Tomatoes, chopped-1 can (350 gms)
Smoked paprika-2 T
Salt to taste.
Heat oil in a pan. Add onions, saute until soft. Add garlic and stir for a minute.
Add parsley, carrots and capsicum. Saute well.
Add tomatoes, spices and simmer until the oil separates from the mix.
Season with salt and keep aside.
Short grain rice (Bomba) or Long grain rice (basmati)-rinsed in water and soaked for 30 minutes.—2 C
Olive oil-3 T
Green beans, topped and tailed –half C
Red and yellow capsicum, thick strips-1 C
Tonzu Vegetarian sausages-1 pkt, sautéed in oil and cut into half.
Green peas, fresh or frozen-half C
Tempeh-cut into strips and blanched in water for 2 minutes , drained-half C
Garnish: lemon wedges-1 each
Water or vegan stock- 5 C
Heat half the oil in a paella pan, saute the drained rice until fragrant. Remove.
Heat remaining oil in the pan, add tempeh and veg and saute for a minute or two. Add sausages and saute. Add sofrito and mix well.
Add rice, saute. Add water/stock, cover with foil and cook in oven or open cook on a Paella stove top.
Garnish with lemon and serve hot.