Paella Vegetariana
Servings Prep Time
4people 45minutes
Cook Time
Servings Prep Time
4people 45minutes
Cook Time
  • 1/3 cup arame (sea vegetable)
  • 6 tablespoons olive oil
  • 2 cups onionsdiced
  • 2 leekscleaned and sliced; discard tough green parts
  • 4 Roma tomatoespeeled and chopped
  • 3cups collard greens, kale or spinachtightly packed and shredded
  • 2 cups arborio rice
  • 1 recipe Paella Picadamade with 7 cloves garlic
  • 3 cups vegetable stockboiling
  • 1cup dry vermouth
  • 2 cups cooked beansa combination of fava, butter, lima, yellow wax or peas
  • 5 artichoke heartsquartered
  • 1cup red bell peppersroasted, peeled and julienned
  • 2/3 cup smoked tofuor other savory flavor; thinly sliced and pressed
  1. Soak arame in boiling water for 10 to 15 minutes.
  2. 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.
  3. 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.