First, heat olive oil in a large sauce or deep bottomed pan on medium high heat. Once the pan is hot, add your onions, pinch of salt and sauté for 2-3 minutes. When the onions are soft and translucent, add the garlic and sauté for 1 minute.
Next, add the tomato paste and mix until it covers all the onions and garlic slices. After about 30 seconds, add the red wine to help deglaze the pan and cook down the liquid for 1-2 minutes until most of it evaporates.
Now, toss in your bell pepper and cook down for 1-2 minutes, and then add your rice, salt, pepper, and toast the rice for 1-2 minutes.
To help deglaze the pan, use the diced tomatoes and sauté for 60 seconds. The juices from the tomato will help get things going here.
Next toss in your plant based sausages, paprika, cumin, sriracha, and sauté everything for 1-2 minutes.
Now pour in your first cup of broth with the bloomed saffron and mix until everything until you have the beautiful beginnings of your amazing paella!
Reduce the heat to a medium low, and cook down for 7-10 minutes, uncovered. Stir occasionally to prevent any burning.
When the mixture seems like it absorbed most of the broth, pour in the second cup of broth, stir, and again cook for 7-10 minutes on medium low heat. This is a low and slow process but it’s a labor of love and you’ll be so happy when it’s done.
After the liquid has reduced and this rice has soaked up the broth, pour in the next cup of broth.
Repeat this step until all the broth is gone and the rice is finally soft. Total Time:(35-45 minutes) Total Broth: (5-7 cups of broth)
As the paella is cooking, preheat the broiler setting in the oven. I
n a separate clean mixing bowl, toss the button mushrooms and king oyster slices in the coconut aminos. Let the mushrooms marinate for 5 minutes.
When the mushrooms have marinaded, add the mushrooms onto parchment prepared sheet pan and broil for 5-7 minutes, or until they are blistered.
Circling back to the paella, you should use about 5-6 cups of veggie broth in total by the time the rice is soft and ready to eat. When that happens and the rice is ready, add the cooked mushrooms and minced parsley over the top of the entire paella.
Serve immediately while still hot in the dish it was made in, and serve family style with a large serving spoon, small plates, and lemon wedges.
Paired best with red wine sangria, bread, simple greens salad, and good company!
