Vegan Chorizo And Vegetable Paella Food

EASY VEGAN PAELLA (1 PAN!)

Steps:

• In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside.
• In a large skillet or paella pan - at least 12 inches in diameter - heat the olive oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened - about 5 minutes. Add paprika and salt and toss.
• Add the rice and stir to coat and lightly toast the grains - about 2 minutes. Add the vegetable broth and the saffron and lemon juice. Stir well to evenly distribute ingredients.
• Bring broth to a boil. Once boiling, immediately reduce the heat to low. Cover, set a timer for 20 minutes, and simmer for 20 minutes undisturbed, or until the grains are tender and the liquid is fully absorbed.
• While the rice cooks, cook vegan chorizo (if including).
• CHORIZO: If serving with optional vegan chorizo, prepare it while the rice cooks. Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add a thin layer of avocado oil and as much vegan chorizo as will comfortably fit in a single layer in the pan. Cook for 3-4 minutes, undisturbed. It should sizzle and pop a bit - if it's not, turn up the heat a little. Once nicely browned on the bottom, use a spatula to flip as evenly as possible to brown the other side for another 3 minutes. Break it up slightly and toss to evenly brown all sides - ~2 minutes. Repeat with any remaining chorizo and set cooked chorizo aside.
• Test the rice after 20 minutes to ensure it's cooked. If it needs more time, add 1/2 cup (120 ml) water and cover again for a few minutes. When the rice is tender, turn heat off. Add the artichoke hearts, 2 Tbsp (30 ml) of artichoke marinade, tomatoes, and peas and toss gently. Cover for 2 minutes to warm through. Taste test and adjust as needed, adding more salt to taste, artichoke marinade for acidity, or smoked paprika for depth/smokiness. Optionally, serve with vegan chorizo and lemon wedges.
• Best when fresh. Leftovers will keep for up to 4 days in the refrigerator. Not freezer friendly.

VEGETABLE PAELLA WITH CHORIZO

Steps:

• Heat oven to 450 degrees. In a 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons oil over medium. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 2 minutes. Stir in rice, paprika and remaining 1 tablespoon oil; season with salt and pepper. Cook, stirring, until well combined and rice begins to toast, about 1 minute.
• Stir in cauliflower, brussels sprouts, peas, chorizo and broth, season with salt and pepper and bring to a boil over high heat. Transfer to the oven and bake, uncovered and without stirring, until rice is tender and all of the liquid is absorbed, about 20 minutes.
• Transfer paella to stovetop and cook over medium heat, without stirring, to crisp up the bottom layer of rice, 2 to 3 minutes. You will hear it crackle; be careful not to burn. Let stand for 5 minutes, then sprinkle with scallions and serve with lemon wedges.

VEGAN CHORIZO AND VEGETABLE PAELLA

Steps:

• In a large pyrrex jug/bowl place hot vegetable stock and saffron, leave to infuse.
• Heat a tbsp of oil in a paella/large frying pan on medium heat. Cut the chroizo sausages into small chunks and fry for about 5 minutes until starting to brown on all sides.
• Transfer the chorizo pieces a bowl and save for later.
• Pour a little more oil into the pan and add the finely chopped onion.Fry for a few minutes and then add the crushed garlic and chopped pepper.
• After a few minutes add chopped cherry tomatoes, tomato puree and smoked paprika, Stir and leave to cook for a couple of minutes.
• Next add the bomba paella rice. Stir and once the rice is translucent on the edges add the saffron infused stock.
• Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes.
• Add the frozen peas and chorizo sausage and stir.
• Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper.
• Squeeze juice from half the lemon and use the other half to decorate.
• Add chopped parsley and serve! Best eaten fresh but will keep in the fridge in an air tight container for 2-3 days.

VEGAN PAELLA

Steps:

• Put the kettle on to boil. Tip the saffron, tomato purée and bouillon powder into a large heatproof bowl, then pour over 1 litre boiling water and set aside.
• Heat the oil in a large paella pan or frying pan over a medium heat and fry the onion for 5 mins, stirring often until starting to soften. Add the peppers, garlic and thyme, and cook for a few minutes more. Tip in the rice and paprika, and continue to cook, stirring for about a minute. Pour in the saffron stock, then cover and simmer for 10 mins.
• Uncover and gently stir, then add the frozen beans and courgettes. Return to a simmer, then cover and cook for another 10 mins until the rice is tender and has absorbed the stock. Leave to stand for 5 mins, then stir in the parsley. Serve half the paella straightaway with lemon wedges for squeezing over. The other half will keep chilled for up to three days. To enjoy on another day, reheat in the microwave until piping hot throughout.