Beyond Paella
This plant-based version of the classic Spanish dish will not disappoint!
Servings 8 people
Ingredients
- 2 Teaspoons Olive Oil Extra Virgin
- 1 Package Beyond Sausage
- 1 Cup Onion , diced
- 2 Tablespoons Garlic , finely chopped
- 1 1/2 Teaspoons Salt
- 1/2 Teaspoon Smoked Black Pepper
- 1 Whole Enjoya Pepper , 1 inch dice
- 1 Cup Grape Tomatoes , halved
- 2 Cups Millet
- 4 Cups Vegetable Broth Low Sodium
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Saffron
- 1/2 Cup Green Olives , halved
- 1/2 Cup Peas , frozen
- 1/2 Cup Almonds , roughly chopped
- 1/4 Cup Parsley , Italian flat leaf, roughly chopped
- 1 Whole Lemon , cut into 8 wedges
Instructions
- Heat a large saute pan over medium-high heat. The pan should have straight, tall edges, and a lid.
- Cut the Beyond Sausage into coins on a bias, about 10 slices per sausage. Add olive oil to the hot saute pan, and sear the sausage on both sides, about 2 minutes per side. Remove to a plate, and reserve.
- Reduce heat to medium on the pan, and add the onions. Stir, and cook until translucent, about 5 minutes. Add the garlic, salt, and pepper, and cook 1 minute more.
- Add in the Enjoya pepper, tomatoes, and millet. Stir, toasting the millet and vegetables for 3 minutes. Add in the vegetable stock, scraping the bottom of the pan with a wooden spoon to get up all of the good bits.
- Turn the heat up to high, then add in the smoked paprika, saffron, olives, peas, and cooked sausage. Stir to distribute evenly, and bring to a boil.
- Once boiling, turn the heat down to low, cover, and simmer for 20 minutes until the millet is tender.
- To serve, garnish with chopped almonds, parsley, and lemon wedges.