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
  • Preparation15 minutes
  • Cook Time 35 minutes
  • Serves 6

INgredients

  • 5 tablespoons olive oil, divided
  • 1 large Vidalia onion, diced (about 2 cups)
  • 5 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1 large red bell pepper, diced
  • 1 tablespoon smoked paprika
  • 1 ½ teaspoons fine sea salt
  • ½ teaspoon crushed red pepper flakes
  • 4 cups unsalted vegetable broth
  • 1 ½ cups paella rice, rinsed and drained
  • 2 packages Good Catch® Thai Style Plant-Based Fish Cakes
  • Zest and juice of 1 lemon
  • 1 ½ teaspoons saffron, soaked in ½ cup water
  • 1 (14-ounce) can artichoke hearts, drained and sliced in half
  • ½ cup cooked peas
  • Fresh rosemary, for garnish

Instructions

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.