I caved and got a paella pan. I have no regrets. I'm instantly obsessed. This is one of the best things I've ever made
Source: Minimalist Baker | Serves: 6 | Time: 45 min
Changes: used Tubby Olive wood smoked EVO; forgot the peas!; served with some Beyond Meat breakfast sausage; used a different method towards the end (left uncovered to cook the rice, than covered with foil for 10 min)
1/2 tsp saffron
3 Tbsp lemon juice
1 tbsp smoked olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
6 cloves garlic, minced
2 tsp smoked paprika
2 tsp sea salt
2 cups arborio #rice
4 cups vegetable broth (homemade to reduce sodium)
1 cup quartered, marinated artichoke hearts, marinade reserved
1 cup cherry #tomatoes, halved
1 package Beyond Meat breakfast sausage, to serve
In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside.
In a large skillet or paella pan — at least 12 inches in diameter — heat the olive oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened — about 5 minutes. Add paprika and salt and toss.
Add the rice and stir to coat and lightly toast the grains — about 2 minutes. Add the vegetable broth and the saffron and lemon juice. Stir well to evenly distribute ingredients.
Bring broth to a boil. Once boiling, immediately reduce the heat to low and cook uncovered for 15-20 min.
While the rice cooks, chop up the Beyond Sausage and pan fry it for about 7 minutes. Remove from heat and set aside.
Test the rice after 15 minutes to ensure it’s cooked. When the rice is tender, turn heat off.
Add the artichoke hearts, 2 tbsp of artichoke marinade, tomatoes, and Beyond Meat breakfast sausage and toss gently. Warm everything through for about 2 minutes.
Remove pan from heat and cover pan with foil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Divvy into bowls and enjoy!