Paella with Chanterelle Mushrooms
Ingredients
Ingredients
- 1 tsp saffron
- ½ cup hot water
- 3 Tbsp Earth Balance Garlic & Herb Spread
- 6-ounces chanterelle mushrooms, sliced thickly
- 2 tsp sea salt
- Freshly ground black pepper
- ½ cup chopped white onion
- 2 cloves garlic, thinly sliced
- 2 red bell peppers, chopped
- 1 tsp. smoked paprika
- 1 tsp. oregano
- 1 tsp. dried hot pepper flakes
- 1 cup frozen peas
- 1 cup chopped cauliflower florets
- 1 15.5-oz. can fire roasted diced tomatoes
- 4 cups vegetable stock
- 2 cups Arborio rice
- 1 cup ground chorizo seitan
- ½ cup chopped scallions for garnish
- Lemon wedges for garnish
Soak saffron in hot water for at least 15 minutes.
Heat 1 Tbsp of Earth Balance in a large sauté pan over
medium heat. Add the mushrooms and 1
teaspoon of salt and a little pepper and sauté for 5 minutes. Transfer to a
large bowl and set aside.
Heat another 1 Tbsp of Earth Balance over medium heat. Add the onion, garlic, bell peppers, smoked paprika, oregano, and dried hot pepper flakes and sauté until tender, about 3 minutes. Add the peas, cauliflower, tomatoes, and ½ teaspoon of salt and cook, stirring occasionally, for about 5 minutes. Remove from heat and add to the mushrooms.
Heat the stock in a sauce pan and hold it at a simmer. Heat the remaining tablespoon of Earth Balance in sauté or traditional paella pan over medium heat. Add the rice and stir until well coated, about 30 seconds. Add ½ teaspoon of salt and saffron water and cook, stirring, until all is absorbed. Add ½ cup of the simmering stock to the rice and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in ½-cup increments and stirring until the rice has absorbed it, until the rice is tender and not mushy, about 25 minutes.
With paella, many try to get the socarrat, or caramelized crust on the rice. To do this, increase the heat to high and cook until the rice crackles and smells toasty, but does not burn, just a minute or so. Add the mushroom mixture and seitan and stir. Cook over medium heat, scraping the bottom of the pot so the rice doesn’t stick, for about 3 minutes. Remove from the heat, cover with a kitchen towel, and let rest for a few minutes. Sprinkle with scallions and garnish with lemon wedges and serve.
Heat another 1 Tbsp of Earth Balance over medium heat. Add the onion, garlic, bell peppers, smoked paprika, oregano, and dried hot pepper flakes and sauté until tender, about 3 minutes. Add the peas, cauliflower, tomatoes, and ½ teaspoon of salt and cook, stirring occasionally, for about 5 minutes. Remove from heat and add to the mushrooms.
Heat the stock in a sauce pan and hold it at a simmer. Heat the remaining tablespoon of Earth Balance in sauté or traditional paella pan over medium heat. Add the rice and stir until well coated, about 30 seconds. Add ½ teaspoon of salt and saffron water and cook, stirring, until all is absorbed. Add ½ cup of the simmering stock to the rice and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in ½-cup increments and stirring until the rice has absorbed it, until the rice is tender and not mushy, about 25 minutes.
With paella, many try to get the socarrat, or caramelized crust on the rice. To do this, increase the heat to high and cook until the rice crackles and smells toasty, but does not burn, just a minute or so. Add the mushroom mixture and seitan and stir. Cook over medium heat, scraping the bottom of the pot so the rice doesn’t stick, for about 3 minutes. Remove from the heat, cover with a kitchen towel, and let rest for a few minutes. Sprinkle with scallions and garnish with lemon wedges and serve.
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