|The carnival. Very minutely on the right you can just see a girl holding a plate of yellow Paella|
Tempeh Paella (serves 2 as a main meal, 4 as a Tapas)
2/3 cup Evaporated/par-boiled Rice – soaked overnight if possible
(you can use Paella rice here if you can find it, but otherwise this stuff holds it’s shape much better than regular long grained rice which just clumps together)
2 tbs Olive Oil
1/2 cup Tempeh (diced into small chunks)
1 large stick Celery
1/2 Red Pepper, diced
1 Bay Leaf
1 tsp Tomato Paste
1 tsp Oregano
1/2 tsp Cumin, Coriander
1/4 tsp Chilli Flakes
2 Tomatoes (cores, seeded and minced)
1 1/2 cups Vegetable Stock
2 tbs chopped Green Olives
1 tbs chopped Caper Berries
1 tbs chopped fresh Parsley to garnish
- Set up your steaming apparatus and steam the tempeh for 20 mins to remove any bitter taste.
- If you’ve had time to soak your rice, drain and rinse it ready for use. Otherwise, rinse in a few changes of water and keep o hand.
- Add half the olive oil to a medium size saute pan with a lid (if you haven’t got one with a lid, use a heavy bottomed saucepan). Add the celery, pepper and bay leaf and saute until the celery turns translucent and the vegetables soften a bit.
- Whilst you are doing this, set another pan on the stove, add the rest of the olive oil and saute the tempeh until it turns a golden brown all over, then set aside.
- Add the tomato paste, herbs and a tbs water to the pan containing the vegetables and stir frequently for another minute to cook the tomato-herb paste. Now add the chopped tomatoes and cook for 5 more minutes until their water has evaporated. Add the rice and stir to coat.
- Now add the vegetable stock half a cup at a time and partially covering the pot in between, adding more stock every time the rice starts to dry out until you have used all the stock.
- Add the chopped capers and olives 3/4 of the tempeh then cover. Leave to steam for 10 more minutes and garnish with the parsley and reserved tempeh. Serve hot or at room temperature.