Seafood and tofu paella

Name: Seafood and tofu paella
Yield: Serves 4
Ingredients: 10 g/1/4 oz thyme, woody stems removed, the rest chopped; 1 red (bell) pepper, seeded and diced; 1 bay leaf; 2–3 ripe tomatoes, coarsely chopped; 1 garlic clove, crushed; 225 g/8 oz small courgettes (zucchini) or patty pan squashes; 1.5 ml/¼ tsp paprika or cayenne pepper; sea salt and ground black pepper; 600 ml/1 pint/2½ cups chicken stock; grated rind and juice of ½ lemon; 15 ml/1 tbsp vegetable oil; 150 g/5 oz/1¼ cups fresh or frozen peas; lemon wedges, to serve (optional); 200 g/7 oz/1 cup long grain or basmati rice; 225 g/8 oz cooked frozen seafood; 1 bunch of spring onions (scallions), chopped; 50 ml/2 fl oz/¼ cup dry white wine; 250 g/9 oz firm tofu, drained and cut into bitesize pieces; pinch of saffron threads; 30 ml/2 tbsp boiling water

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Not exactly authentic, but given that there are as many versions of paella as there are cooks in Spain, why not enjoy an easy and inexpensive tofu version of this tasty dish?

Ingredients

pinch of saffron threads
30 ml/2 tbsp boiling water

Main course
Gluten-free

Method

Place the saffron in a small bowl and add the boiling water. Set aside to soak for 5 minutes.
Heat the oil in a large, non-stick frying pan or wok, add the garlic and red pepper and stir-fry over a medium heat for 6–8 minutes, or until the garlic is golden and the pepper softened.
Add the tomatoes, saffron and its soaking water, paprika or cayenne pepper