Lucky MoFo13 Paella Explained

Paella has often been confused with non related food items. Today I will clear up this mess.

Paella is sometimes mixed up with payos. Payos, is a side curl. Paella is sometimes a side dish. Paella although sometimes acidic is not at all Hasidic. In a dirty restaurant you might find a hair in your paella it still does not make a paella peyos.

Paella has sometimes been called payola, not crayola although yes, Paella is a colorful dish. I can understand the mix up. Paella is so tasty that you might want to give a local DJ some shekels to broadcast just how great paella is. Don't do it I say. Alan Freed's last dinner on the outside was Paella. Payola is not paella. Remember you don't want to wind up in the Big House.



So kids, now that we straightened that out, let's make the Valencian dish, Paella. I used turmeric because there was no saffron readily available.

1C basmati rice

2 C boiling H20

1 T olive oil

3/4 of an onion
1 green onion
3 cloves garlic minced
1 green pepper diced
1 red pepper diced
1 tomato diced
110 oz can of artichoke hearts drained
5 hearts of palm
2 Tofurky sausages sliced
1 C frozen peas thawed
1 tsp turmeric
1 T paprika
sea salt

Mix rice and boiling water and let stand for 20 minutes. When ready pour off water. In the mean time heat oil in large fry pan over medium heat,(I like to spray the pan first), and saute onion and garlic until translucent. 5 minutes or so.
Add tofurkey, peppers, tomato and saute another 3 minutes. Add broth, rice and bring to boil. Reduce to simmer. Add sea slat, paprika, turmeric, peas, artichokes, hearts of palm. Cover and simmer about 20 minutes. Let cool 5 minutes.

See ya manana.