I’ve always wanted to make paella, and since I’m creating culinary delights from around the world for Vegan MoFo this year, it was a perfect time to try it.
I even have a paella pan, brought back from a trip to Spain three years ago (and not, until tonight, used… I hang my chef hat in shame).
I chose this recipe, which I’ve had bookmarked for awhile. I followed the recipe very closely, the only changes I made were to omit the aubergine (eggplant), add a small packet of vegan shrimp, and cut the olive oil to three tablespoons. Since my paella pan was a bit smaller, I had to adjust the amount of water and rice as well, because a full recipe wouldn’t fit in the pan.
It was lip-smackingly delicious. It did turn out a bit too soupy though, so I’ll tweak the recipe next time I make it (which I’ve promised Mr Thrifty, will be soon).
The sofrito, used to season the paella, was super-easy to make. I did cut the amount of oil in half for the sofrito.
All in all, a very successful first attempt at this Spanish classic.