Rices

Paella

low carb vegan recipe

1 package konjac rice, 398g
1 tsp refined avocado oil
1 tbsp garlic flavored extra virgin olive oil
Saffron (1 small pinch suffices)
2 tbsp ajvar (a red pepper spread)
1 tbsp tomato paste
1 link of (store bought) seitan paprika sausage, 88g

Makes 1–2 servings (this depends on how hungry you are, or if someone is eyeing you over the shoulder wanting some, too).

Preheat the oven to 395°F/202°C. These might seem like strange numbers, but due to the use of premium extra virgin olive oil, which has a smoking point of 410°, I sometimes like to give myself a little padding and not go right up to the edge with the temperature. This temperature is certainly close enough!

Coat a small (~6” x 9”/15cm x 23cm) casserole dish with the avocado oil. Since avocado oil has a smoking point of 520°F/271°C, it works great for coating baking dishes so that food doesn’t stick to them too much during cleaning.

This oil can really handle the heat! Premium extra virgin olive oil will also work, but because I am using the more expensive flavored kind in the paella, I use avocado oil for mainly nonstick purposes here.

Drain the water out of the konjac rice package and transfer the konjac to a mixing bowl. Mix in the saffron (a small finger pinch is sufficient to get the flavor), the olive oil, ajvar and tomato paste. Stir. Cut the seitan paprika sausage into thin slices and stir into the mix.

Transfer all this into the small casserole dish and bake for 20 minutes, and that’s it! Eat while hot, and dream of Spain.