Paella with Roasted Vegetables
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Serves: 8
 
Ingredients
Roasted Vegetables:
  • 1 green bell pepper, 1 inch diced
  • 1 red bell pepper, 1 inch diced
  • 1 small zucchini, 1 inch diced
  • 1 small yellow squash, 1 inch diced
  • 1 medium carrot, 1 inch diced
  • 1 15oz. can baby artichokes, well drain
  • 3 tablespoons olive oil
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
Tofu Chorizo:
  • ½ of 10.5oz. package of extra firm tofu
  • 1 tablespoon paprika
  • 1 teaspoon ancho chili powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ground coriander
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon dried oregano
  • Pinch of cinnamon
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
Paella:
  • 4 tablespoons olive oil
  • 1 leek, thinly sliced, white and light green parts
  • 1 large red onion, ½ inch diced
  • 4 plum tomatoes, ½ inch diced
  • 2 cloves garlic, finely minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Spanish paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 cups basmati rice or short grain rice
  • ¼ teaspoon saffron
  • 4 cups vegetable stock
  • ½ cup frozen peas, thawed
  • 2 tablespoons cilantro, for garnish
Directions
  1. Roasted vegetables: Pre-heat oven to 400 degrees. Combine vegetables for roasting in a large mixing bowl. Toss the vegetables with olive oil, salt and pepper. Transfer to a large baking sheet and arrange vegetables in a single layer. Roast the vegetables for 30 to 35 minutes or until vegetables are slightly brown. Keep them aside.
  2. Tofu Chorizo: Line a baking sheet with aluminum foil and spray with non-stick spray. Combine dry spices and salt in a medium mixing bowl. Crumble tofu on top of spices in tiny pieces. Drizzle oil and vinegar over it. Stir tofu with spices until well coated. Transfer tofu to a baking pan and make a single layer. Bake tofu in the same pre-heated oven until tofu is brown, 25 to 30 minutes. Keep it aside.
  3. In a medium sauce pan warm stock. Add saffron to stock and keep it warm.
  4. In a large cast iron pan or paella pan, heat oil on a medium high heat. Sauté leeks and onions with pinch of salt until translucent, 2 to 3 minutes. Add garlic, tomatoes and sauté them until tomatoes break down, 3 to 4 minutes. Make a space for tomato paste and sauté it for a minute. Stir everything and sauté for a minute.
  5. Add rice, paprika, black pepper and sauté with onions and tomatoes until rice is well coated with oil, 2 minutes. Add warm broth and let rice cook until almost tender, 8 to 10 minutes.
  6. Remove artichokes from roasted vegetables, add rest of the vegetables to rice and stir. Add tofu chorizo and stir rice. Level rice and arrange artichoke and green peas on top. Let rice cook for another 4 to 5 minutes.
  7. Before serving, garnish with cilantro.
Recipe by Lovely Masala at http://www.lovelymasala.com/thanksgiving-2016/