NUTRITION

SERVINGS

INGREDIENTS

5 oz Seitan

0.25 cup Chickpeas

3 tbsp Bomba rice

0.5 whole Red bell pepper

0.25 whole Yellow onion

2 clove Garlic

0.25 cup Tomato puree

1 cup Vegetable broth

0.5 tsp Smoked paprika

1 pinch Saffron threads

0.25 cup Green peas

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

1 tbsp Fresh parsley

PREPARATION

• 1

  Cut the seitan into bite-sized cubes and slice the red bell pepper into thin strips.

• 2

  Heat olive oil in a wide, shallow pan over medium-high heat. Add the seitan and bell peppers, searing until the seitan is golden and the peppers are slightly charred.

• 3

  Add the diced onion and minced garlic to the pan, sautéing for 2-3 minutes until fragrant and translucent.

• 4

  Stir in the Bomba rice and smoked paprika, coating the grains in the oil and spices for 1 minute.

• 5

  Pour in the tomato puree, vegetable broth, and saffron threads. Stir once to distribute the ingredients, then bring to a boil.

• 6

  Reduce the heat to low and simmer undisturbed for 15-18 minutes. Do not stir the rice; this allows the 'socarrat' (a delicious crispy crust) to form on the bottom.

• 7

  During the last 5 minutes of cooking, scatter the chickpeas and green peas over the top of the rice to steam.

• 8

  Once the liquid is absorbed and the rice is tender, remove from heat. Season with sea salt and black pepper.

• 9

  Garnish with fresh chopped parsley and serve with a lemon wedge to brighten the smoky flavors.