Paella

Cook time: 1 hour 30 mins

• 250g risotto rice
• 900ml cups vegetable broth
• Protein tofu
• 2 bell peppers, sliced into thin strips
• 1 medium white onion
• Sliced white mushrooms
• Vine tomatoes, diced
• 130g frozen peas
• Artichoke hearts, quartered
• Sliced spanish olives
• 2 tsp tumeric
• 1/2 teaspoon paprika
• Seasoning to taste
• Lemon and chopped parsley to garnish

1. To marinate tofu, cube, and pour over he brine from the jar of Spanish olives. Cover it and set it aside for at least a half hour, preferably 1 hour.




3. When you're ready to start cooking, place your tofu in a single layer on a lined baking tray and bake 30 minutes at 180C, flipping once halfway through. You can also air fry your tofu if you wish.


4. Now, cook your Paella. Start by sauteing your onions in a splash of water over high heat. Cook until translucent and the edges are lightly browned, about 4 minutes. Add your bell peppers and saute another minute, again adding a splash of water if they are sticking too much. Now add the rice, broth, tomatoes, mushrooms, and spices. Turn the heat down to medium high.


5. Cook all the liquid down, similar to risotto- this will take around 30 to 40 mins. When almost all the liquid is absorbed add your peas, tofu, olives, and artichoke hearts. Stir gently and let it cook uncovered for a few minutes.
6. When fully cooked, remove the pot from heat, add fresh lemon and parsley and serve immediately.