Vegan Paella

This is one of those dishes where I just kind of wing it, but the latest iteration was delicious enough to save and share. You’ll need my sofrito recipe.

Prep: 5 minutes

Cook: 45 minutes

Ingredients

• 1 Tbsp olive oil
• 1 package Seitan chorizo Tip: I really like Upton Natural's chorizo, which is usually at Target
• 1 cup paella rice, or other medium-grain rice
• 1 cup sofrito
• 2 cups low sodium veggie broth or water
• 7 marinated artichoke hearts
• 1 tsp parsley, freshly chopped
• Black pepper, freshly cracked
• Pinch of saffron
• Pinch of smoked paprika
• Lime juice (Optional, but highly recommended)

Equipment

• 10-inch paella pan preferred, but you can use a regular skillet

Instructions

1. In a small (10-inch) paella pan or skillet, heat olive oil
2. Brown the seitan chorizo for 3-5 minutes
3. Move the seitan chorizo to the sides of the pan and add the rice to the middle. Toast in olive oil 2-3 minutes.
4. Add sofrito, saffron, paprika, and veggie broth or water. Stir. Bring to a boil. After this point, do not stir the mixture.
5. Lower the heat and simmer uncovered for 30 minutes, adding broth or water if needed. (If you see a spot in the pan that looks dry.)
6. Add artichoke hearts and push them into the rice mixture. Cook for 5-10 more minutes or until rice is cooked and liquid has been absorbed.
7. Remove from heat and cover with foil for 10 minutes.
8. To serve, top with parsley, pepper, and lime juice.