Sea vegetables add the taste of the sea to this vegetarian paella, as well as a wealth of nutrients. If desired, use brown arborio rice, keeping in mind that this may extend the cooking time by about 20 minutes.
Recipe Yield:
4 servings
Recipe Preparation Time:
45 minutes
Recipe Cook Time:
45 minutes
Recipe Ingredient Details:
1/3 cup arame (sea vegetable)
6 tablespoons olive oil
2 cups onions (diced )
2 leeks (cleaned and sliced; discard tough green parts)
4 Roma tomatoes (peeled and chopped )
3 cups collard greens, kale or spinach (tightly packed and shredded )
2 cups arborio rice
1 recipe Paella Picada (made with 7 cloves garlic )
3 cups vegetable stock (boiling )
1 cup dry vermouth
2 cups cooked beans (a combination of fava, butter, lima, yellow wax or peas )
5 artichoke hearts (quartered )
1 cup red bell peppers (roasted, peeled and julienned )
2/3 cup smoked tofu (or other savory flavor; thinly sliced and pressed)
Recipe Instructions:
Soak arame in boiling water for 10 to 15 minutes.
Heat oil in a paella pan or large heavy-bottomed sauté pan. Add onion, leeks, tomatoes and greens. Sauté 7 minutes. If using spinach, save to add later. Mix in rice and cook another 5 minutes.
Add Paella Picada, stock, vermouth, remaining vegetables (including spinach if using) and tofu. Reduce to a simmer and let cook approximately 15 minutes, until rice is done but still slightly chewy. Don't stir as it cooks. Allow to sit 10 minutes before serving.
Mon, 2012-08-06 19:18
