Spanish Paella

3.5 (3 reviews)

1/4 cup olive oil
1 package sweet Italian “sausage,” sliced into 1/2-inch pieces (try Tofurky brand)
2 carrots, sliced into 1-inch rounds
2 onions, peeled and quartered
1 celery stalk, cut into 1-inch pieces
3 cups oyster mushrooms
2 garlic cloves, roughly chopped
2 cups vegetable stock
2 Tbsp. chopped pimento
1/2 tsp. sea salt
1/4 tsp. ground oregano
1/4 tsp. ground saffron
2/3 cup long-grain rice
1 can artichoke hearts, drained and quartered
6 oz. can hearts of palm, sliced into 1/2-inch rounds

• In a large pot, heat the olive oil. Add the “sausage” and cook over medium heat for 5 minutes, or until browned.
• Add the carrots, onions, celery, oyster mushrooms, and garlic. Sauté for 5 minutes. Add the vegetable stock, pimento, salt, oregano, saffron, and rice. Simmer for 30 minutes.
• Add the artichoke hearts and the hearts of palm. Cover and simmer for 10 to 15 minutes.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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