Paella with Soy Chorizo
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, diced
1 small red bell pepper, diced
3 cups vegetable broth
0.25g saffron threads (about 1/2-3/4 teaspoon)
1-1/2 cups arborio rice
3/4 teaspoon paprika (not smoked)
1/4 teaspoon thyme
salt to taste (you won’t need any if your broth is salty)
1/2 cup frozen edamame (or peas)
4 or 5 small artichoke hearts, cut in half (about half a 14-ounce can)
1 link soy chorizo (6 ounces), cut into 10 or 12 pieces
Preheat oven to 450 F. In a large skillet that can go into the oven, heat olive oil. Sauté garlic, onion, and red bell pepper for a few minutes until tender.
Add saffron to broth and heat. Stir rice, paprika and thyme into onion mixture. Add hot broth and bring to a boil. Boil for 5 minutes, stirring frequently. Remove from heat. Stir in edamame or peas (there is no need to thaw them), and arrange artichoke hearts and chorizo pieces on top. Bake, uncovered, for 12-15 minutes, or until broth is absorbed.