Paella rice needs surface area. In a narrow, deep skillet, the stock sits too high and the grains steam before the base can toast. Keep the rice in one level layer once the stock goes in; shaking the pan is enough to settle it. The final crackle should smell nutty rather than sharp. If it smells harsh, remove the pan from the heat: the margin between a toasted base and scorched rice is not generous.
Main DishesVegan Paella with Smoked Tofu and Artichokes
Saffron rice, tender artichokes, sweet peppers and browned smoked tofu cook in one wide pan, with crisp-edged tofu standing in for chorizo. A short blast of heat at the end gives the base a light, toasted socarrat.
Ingredients
Preparation Steps
Heat the saffron stock
Warm the Vegetable stock in a saucepan until steaming. Add the Saffron and Fresh lemon juice, then keep the liquid hot over low heat.
Brown the tofu
Heat the Olive oil in a wide paella pan over medium-high heat. Add the roughly crumbled Smoked tofu and cook for 5 to 7 minutes, turning occasionally, until irregular pieces are browned and crisp at the edges. Add the Soy sauce and a small portion of the Smoked Paprika; toss for 30 seconds, then transfer the tofu to a plate.
Soften the vegetables
Reduce the heat to medium. Add the Onion and Red bell pepper to the same pan and cook for 7 to 8 minutes, stirring occasionally, until soft with lightly golden edges. Stir in the Garlic and Black pepper for 30 seconds.
Toast the rice
Add the remaining Smoked Paprika and the Paprika, and stir for 20 seconds so the spices smell fragrant without darkening. Add the Dry rice (white, short-grain) and stir for 1 minute, until the grains are glossy and hot.
Cook the paella
Pour in the hot saffron stock and shake the pan gently to spread the rice in an even layer. Bring it to a steady simmer, then cook uncovered for 15 minutes over medium-low heat without stirring; the liquid should steadily drop below the surface of the rice.
Add the vegetables and tofu
Arrange the Cherry Tomatoes, Frozen green peas and well-drained Canned artichoke over the rice. Scatter the reserved Smoked tofu across the pan and cook for 5 minutes, until the peas are hot, the tomatoes have softened, and the rice is tender with only a thin sheen of liquid remaining.
Make the socarrat and rest
Raise the heat slightly for 1 to 2 minutes, just until a gentle crackle comes from the base and the rice smells toasted. Remove from the heat and rest for 5 minutes. Cut the Lemon (without peel) into wedges and serve alongside.
Recipe insights
A shallow rice layer
Salt from stock and soy sauce
Soy sauce seasons the browned tofu, while the vegetable stock seasons every grain of rice. Low-sodium stock gives more control, especially because the artichokes may bring some salt of their own. Drain them well so their packing liquid does not weaken the saffron broth as it reduces. Check the finished paella before adding any extra salt.
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