Anything Goes Paella

Posted: February 21, 2015 in Semi-Whole Food Recipes



  • 1 medium green peppers, seeds removed
  • 1 red sweet pepper, seeds removed
  • 1 large tomato
  • 1 medium onions, peeled
  • 1/2 head of garlic, peeled
  • 1 cup cilantro leaves
  • 1/2 cup parsley leaves


  • 4 T olive oil
  • 1 medium onion, diced
  • 1 package sliced mushrooms or mushrooms of choice
  • 1 jar or can artichokes, drained
  • 1 bag of frozen tricolor pepper strips
  • white wine (optional)
  • 1 packet Goya Sazon Achiote (without salt)
  • 1-2 tsp Old Bay Seasoning
  • 2 cups cooking liquid (water or broth)
  • salt and pepper to taste
  • 1.5 cups white rice or white basmati rice
  • 1-2 Tbsp lemon zest
  • Lemon wedges
  • coarsely chopped parsley
  • 1/2 bag or 1.5 cups frozen peas
  • Soy Chorizo (recommended: Field Roast)

1. First, prepare the sofrito by pulsing all sofrito ingredients in a food processor.

2. Add 3 Tbsp- 1/2 cup of the mixture and 4 Tbsp olive oil to a large pot and cook briefly, add diced onions and cook until just translucent.

3. Add mushrooms cook until just becoming brown, add artichokes and frozen pepper strips. Optional- add a splash to 1/2 cup dry white wine at this step.

4. Add 2 cups water or broth (make allowances to this total liquid amount if adding 1/2 cup wine).  Add 1 sazon achiote packet and 1-2 tsp Old Bay Seasoning. Taste test for salt and pepper.

5. Add 2.5 cups long grain white or white basmati rice and 1-2 Tbsp lemon zest. Bring to a boil, cover and lower heat to a simmer. Cook for 30 minutes.

6. Meanwhile, slice and sear the soy chorizo in a cast iron pan, move to back of stovetop and keep warm.

7. When the rice has cooked for 30 minutes or is almost done, add frozen peas, cover again and cook 3-6 more minutes. Fluff with a fork, mixing in peas. Top with coarsely chopped parsley, a lemon wedge or two and serve with the seared chorizo.


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