Veggie Paella
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Serves: 4-6
 
Ingredients
Paella:
  • 1 c Short grain Brown Rice, soaked for 8-10 hours, rinsed and drained
  • 1 tsp Extra Virgin Coconut Oil
  • 1 Red Pepper, roasted whole, peeled, seeded and sliced
  • ½ medium Red Onion, diced
  • 2 Garlic Cloves, minced
  • 2 King Oyster Mushrooms (or ½ c Oyster mushrooms, Shitakes or other mushrooms), sliced into ½ inch rounds.
  • 1 tsp Dulse, chopped small (or ground up)
  • ½ tsp dried Turmeric (1 tsp if using fresh)
  • 1 tsp Smoked Paprika
  • 1 Roma Tomato, diced
  • 2 Tbsp Raw Apple Cider Vinegar
  • 1 small Zucchini, sliced into ½ inch rounds
  • ½ c frozen (or fresh) Peas
  • 1 Green Onion, thinly sliced
  • ¼ c fresh Parsley, chopped
  • ½ c Cherry Tomatoes (a handful), sliced in half
  • 2 tsp Extra Virgin Olive Oil
  • Sea(weed) Salt to taste
  • Freshly ground Black Pepper (to enhance turmeric absorption)
Stock:
  • 2½ c Water
  • 1 Sheet of Kombu, broken into small pieces
  • 1 good pinch of Saffron
Instructions
For the Stock:
  1. Bring the water to a boil and turn it off (so it doesn't reduce to less water)
  2. Add the kombu pieces and saffron.
  3. Let steep for 20 minutes or so.
  4. Don't strain it, leave the kombu in to impart more flavour and minerals into the rice (you can eat the pieces or leave them).
Roasting the Pepper:
  1. Preheat oven to 375*F
  2. Roast for 15-20 minutes on a baking sheet, turning on all sides for even roasting.
  3. put in a bowl with a plate on top to let steam.
  4. Once cool enough to touch, pull off skin, remove seeds and cut up into strips.
For the Paella:
  1. in a 10 inch cast iron pan, frying pan (or steel paella pan, if you have one), on med/low heat, sauté the onion, mushrooms and garlic in the coconut oil until the onions become translucent.
  2. Add the turmeric, paprika and dulse, sauté for another minute or so.
  3. Add the cider vinegar, tomato, roasted pepper, rice, salt and pepper and stir to mix it around evenly.
  4. Cover with the stock and stir to distribute everything evenly.
  5. Bring stock to a boil and lower to a mellow simmer.
  6. Without stirring ever again, let it slowly simmer until the liquid drops to the level of the rice (about 30-35 minutes) and then wedge the zucchini pieces into the rice and sprinkle the peas and tomatoes over top.
  7. Lightly cover with foil (not touching the rice) or a loose fitting lid.
  8. minutes later the water should be totally absorbed and the rice should be cooked through (if it's still wet, let it cook longer.)
  9. Traditional paella has a crust on the bottom where the water evaporates and fries the rice on the rice. You can do this by cooking it a bit longer than just the water evaporate stage, careful not to burn it.
  10. Sprinkle finished paella with fresh parsley and a squeeze of lemon and serve.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/main-course/veggie-paella/