VEGETABLE PAELLA BY CHEF CHRISSY TRACEY

This comforting and fragrant Vegetable Paella was created by content creator and chef, Chrissy Tracey:

Vegetable Paella (made with Organic Kelp Flake)

• 2 tbsp olive oil
• 1 white onion, minced
• 5 cloves garlic, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 oz oyster mushrooms, roughly chopped
• 2 tbsp Atlantic Sea Farms Kelp Flake 
• 1 ½ cups diced tomatoes 
• 1 bay leaf 
• 1 cup minced parsley, divided
• 2 tsp smoked paprika
• Pinch of saffron 
• 2 tsp sea salt
• 1 tsp black pepper 
• 2 cups bomba rice or short grain rice
• Juice of 1 lemon
• ¼ cup white wine 
• 4 cups vegetable broth 
• 1 cup frozen peas
• Garnish: lemon slices, remaining parsley, red pepper flakes

Add olive oil to a paella pan or a shallow bottomed pan over medium heat, and saute the onions, garlic, and peppers until fragrant, about 5 minutes, stirring constantly. Stir in the tomatoes, and cook for an additional 2-3 minutes.

Add the white wine, and cook for 10 minutes, then add the mushrooms, parsley, and rice, continuing to cook on medium heat for 1 minute.

Slowly add the broth, stirring once to disperse the ingredients. As you continue to add the broth, about ¼ cup at a time, jiggle the pan consistently to “stir”, for even cooking. Bring to a boil, then reduce the heat to medium low and cook, uncovered, for 15-20 minutes, until the rice is fork tender, jiggling the pan seldomly throughout the cooking process. If the rice has not finished cooking, add an additional ¼ cup of broth.

Add the peas, stirring once to combine, as well as the juice of 1 lemon. Let cook for an additional 2-3 minutes until the peas are soft.

Garnish with remaining parsley, lemon slices, and red pepper flakes, and serve hot!