Paella recipe

It looks like we will not be making paella until tomorrow.  In the meantime, I thought I would go ahead and post the recipe we are going to use.  I am a vegetarian (although I do eat shrimp), so we are creating a variation on the "normal" recipe.

From Vegetarian Times:

Ingredient list

(Serves 6)

2 Tbs. olive oil

2 7-oz. pkgs. spicy marinated tofu, finely diced  (we are substituting shrimp)

8 oz. cremini mushrooms, sliced

2 large carrots, diced (1 cup)

1 cup fresh or frozen corn kernels

1 14-oz. can chopped tomatoes, drained

4 cloves garlic, minced (4 tsp.)

1 cup short-grain brown rice

¹⁄8 tsp. saffron, crumbled

1 cup fresh or frozen peas, thawed

¼ cup lemon juice

3 green onions, thinly sliced, for garnish

DIRECTIONS

1. Heat oil in wok over medium-high heat. Add tofu (or shrimp) when ripples appear

in oil, and season with salt. Sauté 10 minutes, or until tofu (or shrimp) is browned, stirring occasionally. Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.

2. Stir in carrots, corn, tomatoes, and garlic, and sauté 2 minutes more. Stir in rice, 2 1/4 cups water, and saffron. Bring paella to a boil. Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes, or until all liquid is absorbed. Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove wok from heat, and stir in lemon juice and green onions. Season with salt and pepper. 

Doesn't that sound yummy?