Granada Paella
My new “New Year’s Day” tradition…
Champagne & Paella! I began this tradition last year & it was a hit. I love this recipe from the “Urban Vegan” & will make it over & over. This is popular with meat eaters, veggies & vegans alike! So flavorful! I love anything flavored with saffron & soyrizo rocks my friggin’ world!
Granada Paella
- 2 Tbsp. olive oil
- 3 cloves of garlic, minced
- 1 c. chopped red pepper
- 1 large vegan chorizo link
- 2 c. Arborio rice
- 1/2 c. frozen peas
- 2 tomatoes, cubed
- 1 tsp. saffron
- 4-5 c. veggie stock
- sea salt, to taste
- lemon wedges for garnish
- In a large pot heat the oil over medium low heat & saute garlic.
- Raise heat to medium & add the peppers. Saute for 2 minutes.
- Add the crumbled chorizo. Saute for 10 minutes.
- Add the rice. Stir well & cook for 1 minutes.
- Add peas, tomatoes, saffron, & veggie stock. Bring to a boil, then lower to simmer and cover pan. Cook for 15-20 minutes or until most of the water is absorbed. It should be slighlty wetter than risotto.
- Garnish with a lemon wedge & serve hot!
Way better than black-eye peas!
