Paella Vegetariana Serves 4
Sea vegetables add the taste of the sea to this vegetarian paella, as well as a wealth of nutrients. If desired, use brown arborio rice, keeping in mind that this may extend the cooking time by about 20 minutes.

Prep Time: 45 minutes
Cooking Time: 45 minutes

1/3 cup arame (sea vegetable)
6 tablespoons olive oil
2 cups diced onion
2 leeks, cleaned and sliced (discard tough green parts)
4 Roma tomatoes, peeled and chopped
3 cups tightly packed shredded collard greens, kale or spinach
2 cups arborio rice
1 recipe Paella Picada made with 7 cloves garlic
3 cups boiling vegetable stock
1 cup dry vermouth
2 cups cooked beans (a combination of fava, butter, lima, yellow wax or peas)
5 artichoke hearts, quartered
1 cup roasted, peeled and julienned red bell peppers
2/3 cup thinly sliced, pressed, smoked tofu (or other savory flavor)

1. Soak arame in boiling water for 10 to 15 minutes.

2. Heat oil in a paella pan or large heavy-bottomed sauté pan. Add onion, leeks, tomatoes and greens. Sauté 7 minutes. If using spinach, save to add later. Mix in rice and cook another 5 minutes.

3. Add Paella Picada, stock, vermouth, remaining vegetables (including spinach if using) and tofu. Reduce to a simmer and let cook approximately 15 minutes, until rice is done but still slightly chewy. Don't stir as it cooks. Allow to sit 10 minutes before serving.