I made this with regular veggie sausage, but I think it would be better with Soyrizo if you can find it and you can add any vegetables on hand – it holds up really well as leftovers or Saturday lunch too.
Ideally you would make this all on the stove top in one large pan as paella is meant to be made. Saute the veggies and the sausage, add rice and tomatoes, add water, cover and simmer. The directions below are for people like me who don’t have a large pan and want to move it to the oven.
Vegetarian Paella
Servings
8 Servings
Ingredients
- 3 tablespoon oil
- 1 medium onion chopped
- 1 package of veggie sauasage links preferable soyrizo, cut into large pieces
- 1 can artichoke bottoms quartered
- 1 large can 32 ounces whole peeled tomatoes
- ½ teaspoon saffron threads
- 1 teaspoon smoked paprika
- 2½ cup medium grain brown rice
- 1 bunch parsley chopped
- Kosher salt and pepper to taste
- 4 cups water
Instructions
- Preheat oven to 400℉.
- In a large skillet, saute onion in oil for a couple of minutes, add veggie sausage. When browned transfer to large baking pan/casserole.
- Add artichoke bottoms to hot skillet and allow to brown. Prepare tomatoes, by crushing them with your hands, add saffron and paprika to the tomatoes. Pour rice into skillet and stir for a minute, add tomatoes, salt and pepper to taste. Mix well.
- Pour everything from the skillet into the large baking dish on top of the sausage. Add water, cover with foil and place in oven. Bake for 45 minutes or until rice is cooked and all liquid is absorbed.
Thanks.
Sorry this recipe needs to be updated, but yes it is 4 cups of water and yes it could all be made on the stove top.
when you say to “add the rest of the water” do you mean to add 4 cups of water at this point? Also when you say at the beginning of the recipe “I did not have a large enough pan, so I made this in batches and put everything in a large pyrex to bake in the oven, you could put everything in the pan, cover and then cook” do you mean the saute pan? If so could one just saute onions etc and then add all the ingredients to the saute pan (assuming it is large enough) and cook on stovetop instead of in the oven?
Great tips, thanks.
In addition to safron, I always add bay leaves and cumin to my paella. Also, for a yellow coloring to the rice and good health, too, I add turmeric. The green “salad” olives and pimento give a unique flavor to the dish which I think is Sephardic, in general.
This tastes just as good without meat or fish because of all the flavorings. I use short grain brown rice for a “nutty” sensation but most people use basmati rice.