Paella with Thai Fish Cakes

Recipe courtesy of Helen / @astepfullofyou

Heat a paella pan (or large non-stick sauté pan) with 3 tablespoons olive oil over medium heat. Add onion and garlic and sauté until fragrant. Add mushrooms and red bell pepper and sauté 2 minutes.
Stir in paprika, salt and pepper flakes. Add vegetable broth and rice. Stir well, cover pan and cook 25-30 minutes, or until the rice is softened.
Meanwhile, heat another sauté pan over medium heat with remaining 2 tablespoons oil. Cook plant-based fish cakes according to package directions, about 2 minutes per side or until lightly crispy. Remove from heat and set aside.
Halfway into cooking the paella rice, add lemon juice and saffron along with soaking water. Cover and continue cooking. If the rice is too dry, add a bit more water or broth.
When rice is done, taste for seasoning. Add fish cakes and artichokes, stirring to distribute. Top with peas, lemon zest and rosemary.

Paella with Thai Fish Cakes

Recipe courtesy of Helen / @astepfullofyou

Heat a paella pan (or large non-stick sauté pan) with 3 tablespoons olive oil over medium heat. Add onion and garlic and sauté until fragrant. Add mushrooms and red bell pepper and sauté 2 minutes.
Stir in paprika, salt and pepper flakes. Add vegetable broth and rice. Stir well, cover pan and cook 25-30 minutes, or until the rice is softened.
Meanwhile, heat another sauté pan over medium heat with remaining 2 tablespoons oil. Cook plant-based fish cakes according to package directions, about 2 minutes per side or until lightly crispy. Remove from heat and set aside.
Halfway into cooking the paella rice, add lemon juice and saffron along with soaking water. Cover and continue cooking. If the rice is too dry, add a bit more water or broth.
When rice is done, taste for seasoning. Add fish cakes and artichokes, stirring to distribute. Top with peas, lemon zest and rosemary.