The secret to perfect paella...Use the right rice and don't stir.
Course:
Main Course
Cuisine:
spanish
Servings: 6 servings
-
4
cups
vegetable broth
-
1/2
teaspoon
saffron threads
-
2
tablespoons
Floraâ„¢ Plant Butter Salted
-
1
small onion,
chopped
-
1
small red bell pepper,
chopped
-
6
ounces
soy chorizo or vegan chorizo-style sausages,
removed from casing
-
2
plum tomatoes,
chopped
-
4
cloves
garlic,
chopped
-
1/2
teaspoon
smoked paprika
-
1 1/2
cups
paella rice,
Bomba rice or arborio rice
-
3
cups
small cauliflower florets
-
5
ounces
sliced mushrooms,
about 3 cups (we used shiitake, trumpet and baby portobello mushrooms)
-
1/2
cup
frozen peas,
thawed
-
Heat broth and saffron in medium saucepan.
-
In large deep skillet or paella pan, melt Flora Plant Butter over medium high heat and cook onion and pepper 3 minutes or until softened.
-
Add soy chorizo and cook 5 minutes or until beginning to brown. Add tomato and garlic and cook 5 minutes, stirring frequently.
-
Add cauliflower and mushrooms and cook 3 minutes. Add rice and smoked paprika and stir to coat rice.
-
Slowly pour in broth and bring to a boil. Stir gently. Simmer uncovered 25 minutes without stirring. Cover and simmer 10 minutes. Sprinkle peas over paella. Cover and let stand 10 minutes or until rice is tender.