Sea vegetables add the taste of the sea to this vegetarian paella, as well as a wealth of nutrients. If desired, use brown arborio rice, keeping in mind that this may extend the cooking time by about 20 minutes.
- 1/3 cup arame (sea vegetable)
- 6 tablespoons olive oil
- 2 cups onions diced
- 2 leeks cleaned and sliced; discard tough green parts
- 4 Roma tomatoes peeled and chopped
- 3 cups collard greens, kale or spinach tightly packed and shredded
- 2 cups arborio rice
- 1 recipe Paella Picada made with 7 cloves garlic
- 3 cups vegetable stock boiling
- 1 cup dry vermouth
- 2 cups cooked beans a combination of fava, butter, lima, yellow wax or peas
- 5 artichoke hearts quartered
- 1 cup red bell peppers roasted, peeled and julienned
- 2/3 cup smoked tofu or other savory flavor; thinly sliced and pressed
- Soak arame in boiling water for 10 to 15 minutes.
- Heat oil in a paella pan or large heavy-bottomed sauté pan. Add onion, leeks, tomatoes and greens. Sauté 7 minutes. If using spinach, save to add later. Mix in rice and cook another 5 minutes.
- Add Paella Picada, stock, vermouth, remaining vegetables (including spinach if using) and tofu. Reduce to a simmer and let cook approximately 15 minutes, until rice is done but still slightly chewy. Don't stir as it cooks. Allow to sit 10 minutes before serving.