‘SEAFOOD’ ORZO PAELLA
This Seafood Orzo Paella with Artichoke Bottoms is a delightful plant-based twist on a classic dish. The recipe features tender orzo toasted to perfection and cooked with a flavorful medley of vegetables, including red pepper, green beans, tomatoes, and chickpeas. Artichoke bottoms serve as a creative replacement for seafood, providing a firm texture that pairs beautifully with the zesty, aromatic spices. The dish is brought together with a tangy mustard dressing, fresh orange juice, and zest, offering a refreshing burst of citrus. Finished with a garnish of crispy seaweed, fresh coriander, and a slice of lemon, this paella is a vibrant and satisfying meal that showcases the best of plant-based cooking. Perfect for a special occasion or a cozy dinner at home, it’s a flavorful experience you won’t want to miss.
Ingredients
For the Marinated Artichoke ‘Prawn’:
- Artichoke Bottom: 1, halved
- Soy Sauce: 1 tsp
- Dried Seaweed: 1 tsp, crushed (or 1/4 sheet of nori, crumbled)
- Paprika: 1/4 tsp
- Cayenne Pepper: 1/8 tsp
- Maple Syrup: 1/2 tsp
For the Paella:
- Orzo: 1/3 cup
- Olive Oil: 1 tbsp
- Shallots: 1, finely chopped
- Red Pepper: 1/4, chopped
- Green Beans: 1/4 cup, chopped
- Tomatoes: 1/4 cup, chopped
- Chickpeas: 1/4 cup, cooked
- Artichoke Bottoms: 2, unseasoned, sliced
- Kalamata Black Olives: 5, pitted and halved
- Vegan Stock: 1 cup (plus more as needed)
- Juice and Zest of 1/2 an Orange
- Turmeric: 1/4 tsp
- Paprika: 1/4 tsp
- Cayenne Pepper: 1/8 tsp
- Salt: To taste
- Pepper: To taste
- Crispy Seaweed: For garnish
- Fresh Coriander: For garnish
- Lemon Slice: For garnish
Instructions
1. Marinate the Artichoke ‘Prawn’:
- In a small bowl, combine the soy sauce, crushed seaweed, paprika, cayenne pepper, and maple syrup. Add the artichoke halves and toss to coat evenly. Set aside to marinate.
2. Toast the Orzo:
- Heat a cast iron pan over medium heat. Add the orzo and toast for 30 seconds, stirring constantly, until it starts to turn golden. Remove from the pan and set aside.
3. Prepare the Vegetables:
- In the same pan, heat 1 tbsp of olive oil. Add the chopped shallots and sauté until aromatic and translucent, about 2 minutes.
- Add the chopped red pepper and green beans, cooking for an additional 2-5 minutes until slightly softened.
- Stir in the chopped tomatoes and cook for another 2 minutes.
4. Cook the Paella:
- Add the sliced unseasoned artichoke bottoms to the pan and mix with the vegetables.
- Return the toasted orzo to the pan along with the cooked chickpeas and halved Kalamata olives. Toss to combine.
- Gradually add the vegan stock, along with the juice and zest of 1/2 an orange. Add the turmeric, paprika, cayenne pepper, salt, and pepper.
- Reduce the heat to low and let the mixture simmer, stirring occasionally. Continue adding stock as needed to keep the orzo from drying out. This process will take around 35 minutes, or until the orzo is tender and fully cooked.
5. Finish and Serve:
- Once the orzo is cooked, remove from heat. Top with the marinated artichoke ‘prawns’ and garnish with crispy seaweed, fresh coriander, and a slice of lemon.
- Serve immediately and enjoy the flavors of this unique, plant-based twist on traditional seafood paella!
Nutrition
- Serving Size: 1