Paella with Fennel and Seitan Sausages
Tofu and Mushroom Shish Kabob
We haven't made paella in ages, but when we saw that we still had some leftover seitan sausages that needed to be used and a fennel bulb in the fridge, it seemed like a great (if non-traditional) pairing.
The fennel was braised -- cut into 12 pieces, placed in a single layer in a small pan with enough water to come half way up the sides of the fennel with 1 tbs. of earth balance, then brought to a boil with the lid partially covering the pan until the water evaporates, about 15-20 minutes. Add salt and pepper to taste, then set aside until added to the paella.
The sausages were sliced and fried in a little olive oil until browned, then set aside until added to the paella.
We use a paella pan -- but you can also make it in a wok, or a large saute pan.
1 tbs. olive oil
1 medium shallot, minced
2 cloves of garlic, minced
Salt and pepper to taste
1 cup of basmati rice
1 tsp. smoked paprika
1/2 tsp. saffron
2 cups of veg stock
12 strips of Red Bell Pepper
Seitan Sausages (see above)
Braised Fennel (see above)
Over med-high heat add the oil to the pan and sweat the shallots for 2-3 minutes, then add the garlic and cook for 1 additional minute. Add salt and pepper to taste. Add the rice and stir to coat and cook for an additional 2 minutes. Add the smoked paprika.
Add the saffron to the veg stock and allow it to rehydrate for 1 minute or so. Then pour the stock over the rice, scrape down the sides and bring to a boil. Add the lid and reduce heat to a simmer. Cook for 15 minutes.
Remove lid, arrange the fennel, red bell pepper strips & sausages. Put the lid back on and cook for another 5 minutes. Check for seasoning and serve hot.
The shish kabob consisted of alder-smoked tofu cubes, alternating with button mushrooms marinated with a combo of tamari, olive oil, ketchup, agave and black pepper, then grilled while the paella cooked.