Spanish Entree
Source:Cocina de Suneel
Prep Time:60+ Minutes
Servings:8
This recipe was designed after looking at several traditional and vegetarian paella recipes and choosing important ingredients from each. Jennifer loved paella in Spain and she loved this dish just as much. At least she told me she did!
Ingredients:
| 1 | package | soy chorizo (Soyrizo) |
| 1/8 | cup | olive oil (extra virgin) |
| 5 | clove | garlic minced |
| 1 | onion (yellow) chopped | |
| 6 | cup | vegetable stock boiled |
| 3 | cup | rice (short grain) |
| 4 | tomatoes grated | |
| 1 | pepper (green) chopped | |
| 1 | pepper (red) chopped | |
| 1 | can | atichoke hearts, whole |
| 1 | lemon cut in wedges | |
| 2 | carrot chopped | |
| 1 | pinch | saffron |
| 1/4 | teaspoon | paprika |
| 2 | tablespoon | parsley chopped finely |
| 2 | cup | wine (white) |
Directions:
1) Cut soyrizo into 1.5 inch slices and saute over high heat until browned. Keep aside
2) Add 1/2 of the oil into skillet and saute onions and 1/2 of the garlic until onions translucent. Add paprika and grated tomatoes (without skin) and saute over med-high heat until consistency of jam
3) In a large stock pot or paella pan, add the remainder of the oil and heat on medium. Add mixture from step 2, peppers, and carrots and combine.
4) With mortar and pestle, combine parsley, saffron, garlic, and a 1/4 tsp salt.
5) Add rice and combine very briefly. Add broth and wine to pot. At this point, do not stir anymore with a utensil. If you need to mix, simply do so by gently moving pot around. Add parsley mixture. Add soyrizo. Add artichokes. These should essentially remain on top.
6) Simmer on medium high for 10 minutes, then turn to low for 15 minutes. Most of liquid should be absorbed. If appearing too dry, may add a little water. Now turn heat up to med-high again for approx 15 minutes until rice on side of pan starts to brown. Then turn off heat and let pot “rest” covered for 5 minutes. Serve with lemon wedges and spritz to liking.
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