NUTRITION

SERVINGS

INGREDIENTS

6 oz Seitan

0.25 cup Bomba rice

1 tsp Olive oil

0.5 cup Red bell pepper

0.25 cup Onion

2 cloves Garlic

0.25 cup Tomato puree

0.75 cup Vegetable broth

0.25 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  Heat the olive oil in a traditional paella pan or a wide, shallow skillet over medium-high heat.

• 2

  Add the cubed seitan and sear for 4-5 minutes, stirring occasionally until the pieces are golden and slightly crispy.

• 3

  Lower the heat to medium and stir in the diced onion and red bell pepper, cooking for 5 minutes until the vegetables are tender.

• 4

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, toasting the spices for 1 minute until fragrant.

• 5

  Add the tomato puree and cook for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

• 6

  Scatter the Bomba rice across the pan in an even layer, stirring briefly to ensure every grain is coated in the tomato base.

• 7

  Mix the saffron threads into the vegetable broth and pour it over the rice; do not stir the rice again from this point forward.

• 8

  Simmer the paella for 15-18 minutes over medium-low heat until the liquid is fully absorbed and the rice is tender.

• 9

  Allow the pan to sit for an extra 2 minutes to develop the socarrat crust, then garnish with fresh parsley and a lemon wedge.