I first came across paella in a cooking magazine. It was a seafood paella and used whole lobsters and shrimp. I didn’t know what the dish was at the time, but I could tell it was very extravagant indeed. I was a poor college student and would never be able to afford such a luxury. However, the dish intrigued me and stayed in the back of my mind for some time.
I’ve come to learn over the years that paella is very adaptable. Paella is a traditional Spanish dish developed over a thousand years ago when rice was brought to Spain. This traditional dish would have been made with beans and game or chicken, whatever the farmer had. As the dish grew in popularity, other regions started to put their own flare into their paella dishes. In the Mediterranean, seafood was used in paella because it was plentiful. Today chefs across the world make their own versions of paella using smoked sausages, seafood and chicken.
There are a few traditional steps to making paella that I have included in my recipe. First is searing to bring out rich flavors. I start with the smoked tofu and soy chorizo, removing them from the pan to prevent over cooking. Next I cooked the onions down some, then add the tomatoes with smoked paprika to sear and bring out their richness. The longer the tomatoes and onions cook, the richer the dish will become.
The second traditional step I used was to steep the saffron. I simmered it in the broth which will help expand its color and flavor throughout the dish. To add my own spin to the dish I toasted the rice in the tomatoes and onions before I added the cooking liquid. I used fresh parsley to add brightness and peas to add color. Finish the dish with a quick stir of lemon juice to heighten the flavor profile. Paella is adaptable, but with these key steps you are sure to have a dinner that everyone will love. Enjoy!
- 8 oz smoked tofu
- 4 oz soy chorizo
- 1 small onion, diced
- Olive oil
- 3 garlic cloves, minced
- 1 large tomato, diced
- ½ tsp smoked paprika
- 3 cups veggie broth
- ¼ tsp saffron or 1 large pinch
- 1 ½ cups short grained rice
- 2-3 TBS fresh parsley or 1 TBS dried parsley
- 1 cup peas
- 2 TBS lemon juice
- Heat a splash of olive oil in a large shallow cooking pan (I prefer cast iron). Quickly sear smoked tofu to release its flavor into the oil; sauté about 3 minutes. Remove from the pan. Add the soy chorizo and do the same.
- Add another splash of olive oil and saute the onion over low heat until well cooked, 15 minutes. Add garlic through paprika and sauté 5 more minutes.
- Meanwhile heat broth with saffron until almost boiling.
- Add rice to onion mixture and stir to coat. Stir rice frequently for 1-2 minutes to toast rice. Stir in heated broth and cook 20 minutes, covering with a lid.
- Add peas and parsley, cook covered for 10 minutes. Taste test the rice for doneness and add more water if the mixture looks too dry to finish cooking the rice. Add tofu and chorizo to rice pan and cook another 10 minutes.
- Remove from heat and stir in lemon juice.
