RSS Feed

Tag Archives: spanish

MeatFreeMonday: Paella Baby!

Wow, what a one-pot-wonder! This recipe is full of flavour, what a way to kickstart the week!  I’ve tried my hand at making paella before, but it was less than amazing.  I wanted to try again because I’m always drawn to the lively colours, and it’s rice – I love rice!  Looking back, my first paella fail was probably down to me over-complicating it, because tonight this was so easy and quick to make!

Here’s the recipe, it’s vegan and gluten free!

 

Ingredients:

3 tablespoons olive oil

160g spiced tofu, chopped (I used this one by Cauldron and it was fantastic)

200g paella rice

170g chopped mushrooms

2 green peppers, sliced (I only had green peppers here, any colour is great)

1 carrot, diced

1 medium courgette, diced

1 stick of celery, finely chopped

1 red chilli, finely chopped

4 cloves garlic, finely chopped

750ml vegetable stock

pinch of saffron (about 1/8 teaspoon)

2 teaspoons paprika (you could use smoked, but maybe use less of it)

1/2 teaspoon cayenne pepper

1 cup of frozen peas (or fresh if you have them)

3 spring onions, sliced

juice of 1 lime

 

Method:

  • Add the saffron to the hot vegetable stock in a jug or a bowl and leave to infuse
  • In a large deep pan, heat the oil over medium/high heat
  • Add the tofu, mushrooms, carrot, celery, courgette and green peppers and heat for 5-10 minutes, stirring and shaking every so often as it simmers
  • Stir in the garlic and chilli and leave for about 10 seconds
  • Add the stock (with saffron) and keep the heat high, bringing it to the boil
  • Stir in the paprika and cayenne
  • Once boiling, stir in the rice, cover and keep on a medium heat to a fast simmer for 18 minutes until the rice is tender and almost all of the water has been absorbed (don’t poke about with it during this time or the rice will release it’s starch and you’ll end up with risotto!)
  • Open the lid, put the peas evenly on top of the paella, then re-cover and allow them to steam for 1-2 minutes
  • Take off the heat, stir in the lime juice and spring onions, and serve!

The above quantities came out with 3 generous portions. Simple! This is definitely my new favourite one-pot-wonder, it even had B’s seal of approval (and he’s a proper carnivore!).  You could change up the vegetables and use whatever you fancy or whatever you have to hand – throw in some tomatoes, maybe some green beans – I’d definitely use the Cauldron tofu again, it’s marinated and lightly spiced so goes really well in this dish.  Happy Meatless Monday everyone!

 

 

Advertisements

Food for Lovers: Spicy Chorizo Pasta (gluten & dairy free)

This is what I made for myself and hubby last night, our Valentine’s dinner. It’s the simplicity of Italy married with the fire of Spain. I don’t have a picture of it because, truthfully I got carried away eating it, but if you imagine; pieces of orange pepper and spicy sausage peeking out from under the penne pasta, smothered in blood red sauce with flecks of green basil running through it… you’ve got the idea. There were many reasons why I chose this. Firstly, tomatoes are red; the colour of love & passion. Secondly, meat is a supposed aphrodisiac, and there is little sexier than chorizo.  Lastly, a bowl of pasta is quick to make – which means more time to spend with your OH :)

Ingredients:

200g gluten free pasta (dry weight) – I used corn penne pasta

250g chorizo (chopped however you like)

1 red or orange pepper

5 (approx) medium mushrooms (chopped)

1 stick celery, finely chopped

1 clove garlic (peeled & minced)

400ml tomato passata

1/4 tsp paprika

1/4 tsp cayenne pepper

1/2 tsp basil

Method:

  • Bring a large pan of water to the boil (for the pasta)
  • In a large deep pan, heat chorizo in a little oil, for 4-5 minutes (it will sizzle and spit so be careful)
  • Add the mushrooms, pepper and celery and continue to heat until they soften
  • Add the garlic at the last minute, stir through before adding the passata
  • Season with paprika, cayenne, and basil, then allow to simmer while you cook the pasta
  • Add pasta to the boiling water, and cook until al dente – firm (this is because you will finish cooking the pasta in the sauce)
  • Corn pasta is usually al dente after about 7 minutes, so then drain it and quickly throw it into the sauce, stir through and allow to simmer for 2-3 minutes longer
  • That’s it, serve, and enjoy!

This worked well with a little tapenade of olives and cheese, a mocktail of white grape, elderflower, pomegranate & blueberry juice, followed with strawberries & cherries dipped (seductively of course) in melted dairy free chocolate. Who am I kidding – you can’t dip anything seductively in chocolate because it ultimately ends up all over your face, but it was a nice touch.

%d bloggers like this: