AFC CREAMY JASMINE PAELLA
Jasmine rice with multiple herbs and spices, black garlic sauce and smoke, sweet onion, marinated sun-dried tomato strips and honey crisp apple slow-cooked till creamy, sweet, salty and savory! Topped with plant chicken, sausage and chorizo! Served with a cilantro based GREEN GOD DRESSING or GREEN GOD MAYO!
Makes 16 cups
THE RICE:
2 c. Jasmine rice, rinsed well
2 c. water
2 t. salt
1 t. beet powder
1 t. turmeric
1 t. ground fennel seed
1 t. cinnamon
2 t. unsweetened cocoa powder
fresh grind black pepper – generous amount
2 t. dried oregano
4 t. garlic powder
2 t. ground coriander
1/2 t. ground allspice
4 med. apples – I used honey crisp – washed, cored and cut into 1/2 inch cubes
1-1/2 c. diced sweet onion, 1/2 inch squares
1 c. sun-dried tomato strips marinated in olive oil
1 T. liquid smoke
1 T. Black Garlic Sauce by Momiko
2 c. additional water
6 c. more water, added one cup at a time after each cup of water has been absorbed
THE PLANT MEAT:
12 oz. GARDEIN BREAKFAST SAUS’AGE PATTIES
10 oz. GARDEIN CHICK’N SCALLOPINI
12 oz. TOFURKEY PLANT-BASED CHORIZO CRUMBLES, thawed
Cook the rice:
In extra-large saucepan or pot combine rice, water, salt, beet powder, turmeric, fennel, cinnamon and cocoa. Stir well, bring to boil, stir again, cover tightly, reduce heat to low and cook 10 minutes.
Add oregano, garlic, smoked paprika, coriander, apples, onion, sun-dried tomato strips, liquid smoke, black garlic sauce and 2 cups more water. Stir well up from bottom, scraping what had stuck.
Cover and cook on low heat till water is absorbed.
Add additional cup water, stir, cover and cook till absorbed.
Repeat 4 more times, adding 1 cup each time, using a total of 9 cups water (more or less as needed).
• The point is to let the rice absorb a small amount of water at a time, before adding more water.
• The other point is to make this a creamy rice which is best done slow and low. We insert no cream – the creamy texture comes from the slow, low heat, adding more water as it is absorbed into the rice, onion, fruit.
The rice is done when:
• it textures creamy to the tongue
• when the apple and onion are soft
• when there is no visible water
Salt and pepper to taste.
Okay then, let’s cook the plant meat.
In extra-large skillet, over medium heat melt a couple drizzles of olive oil.
Place frozen scallopini planks in skillet, swirl each piece to coat with oil. Cook on both sides till browned to your tastes, about 5-7 minutes each side. Lower heat as necessary.
Transfer to platter.
Re-oil skillet. Place sausage patties on oil, swirling against skillet to coat. Cook on both sides browning to your liking about 5-7 minutes each side. Lower heat as necessary.
Transfer to platter.
Re-oil skillet. Add entire block of thawed chorizo in center. Using fork, break it into crumbles – quite easy. Spread out into even layer. Cook about 5 minutes.
Stir the crumbles, cook about 5 more minutes, lowering heat as necessary, stirring a few times. Remove from heat.
ASSEMBLY:
Transfer rice to extra-large bowl. Add chorizo and stir to evenly distribute.
Oil bottom of extra-large oven- proof skillet or 9x 13 inch baking dish.
Transfer rice/chorizo to skillet. Smooth it out, without patting it down.
Cut the pan-fried plant chicken and sausage into 1/2 inch cubes. Sprinkle evenly over top of rice – or sprinkle chicken on one half and sausage on the other half.
Bring skillet to table.
If making ahead of time, cover loosely with foil, place in 325 degree oven for 30 minutes, then serve.
It refrigerated well and scooped up well the next day. The heat from the chorizo becomes a bit more prominent but not overpowering.
Either plate for each guest or let them serve themselves.
In extra-large saucepan or pot combine rice, water, salt, beet powder, turmeric, fennel, cinnamon and cocoa. Stir well, bring to boil, stir again, cover tightly, reduce heat to low and cook 10 minutes.
Add oregano, garlic, smoked paprika, coriander, apples, onion, sun-dried tomato strips, liquid smoke, black garlic sauce and 2 cups more water. Stir well up from bottom, scraping what had stuck.
Cover and cook on low heat till water is absorbed.
Add additional cup water, stir, cover and cook till absorbed.
Repeat 4 more times, using a total of 6 cups additional water after the initial 2 cops = 8 (more or less as needed).
The point is to let the rice absorb a small amount of water at a time, before adding more water.
The other point is to make this a creamy rice which is best done this way. We insert no cream – the creamy texture comes from the slow, low heat, adding more water as it is absorbed into the rice, onion, fruit.
The rice is done when:
• it textures creamy to the tongue
• when the apple and onion are soft
• when there is no visible water
Salt and pepper to taste.
Condiment Accompaniment:
Use either GREEN GOD DRESSING OR GREEN GOD MAYO. Perfectly balanced for paella!
Notes: I have a 15 inch diameter cast iron skillet I use to fry or serve big dishes in, otherwise I use a 9×13 inch baking dish.
Who would think two cups of rice could make this much paella? I don’t know but it did.
Added bonus: Although there’s not much fat per serving, it textures like there’s more.
Usually I wouldn’t put three plant meats in a dish, but it’s holiday-designed.
Notice the absence of canned tomato products? Instead I used marinated sun-dried tomatoes with excellent result.
Hope you enjoyed viewing this special creamy animal-free paella as much as I did developing the recipe and eating it!
I’ll be savoring it all week!
~ Chef Davies-Tight, the only animal-free chef in the world!
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