This turned out really really well. I've made meals with #BananaBlossoms as a seafood replacement before, but this is the first one that called for seaweed, and that made all the difference!
Source: Meatless Makeover | Serves: 6 | Time: 45 min
Changes: used a paella pan; skipped green beans; replaced nori with wakame; replaced shallots with fennel
4 cups vegetable broth (homemade to reduce sodium)
2 tbsp wakame
Pinch of saffron
2 large garlic cloves, minced
1 large fennel bulb, sliced
1 red bell pepper, 3/4 diced, 3/4 cut into strips
1 orange bell pepper, 3/4 diced, 3/4 cut into strips
1 yellow bell pepper, 3/4 diced, 3/4 cut into strips
1 15 oz can crushed #tomatoes
1 tsp ground coriander
½ tsp turmeric
1 tsp smoked paprika
2 cups basmati rice
1 18 oz can banana blossoms, drained and rinsed
1 cup #peas
2 tbsp capers
1 lemon, cut into wedges
1/4 cup chopped fresh parsley, for garnish
In a sauce pan over medium/high heat, bring the vegetable stock to a simmer. Turn off the heat and add the saffron and nori, allow to sit until needed.
In a paella pan over medium/high heat, cook the garlic and fennel with 2 tbsp of oil until fragrant, about 3 minutes.
Add the diced peppers to the skillet and cook for an additional 5 minutes, stirring occasionally.
Next add the crushed tomatoes and dry spices to the skillet and stir to combine.
Add the rice to the mixture followed by the banana blossoms, capers, and peas. Stir to combine.
Pour the warm vegetable stock into the skillet and give it a stir. Allow mixture to come to a simmer and lower the heat to medium.
At this point, allow the pan to sit. The rice will begin to absorb the stock, forming the paella.
After about 15-20 minutes, add the pepper strips and lemon wedges to the top of the paella.
Continue to cook the paella until the rice is very tender. With a wooden spoon check the bottom of the pan to make sure it is cooked throughout. There should be a layer of semi-burned rice at the bottom of the pan.
Garnish with fresh parsley and serve immediately.