Vegan Paella Ala Candle 79 Restaurant

• 2 ears of fresh corn, husked
• 1/4 teaspoon saffron
• 1 cup hot water
• 3 tablespoons olive oil (I just use a few sprays of oil)
• 2.5 teaspoons sea or kosher salt
• pepper
• 1/2 cup white onion chopped
• 1 red bell pepper, seeded and choppped
• 1 green bell pepper, seeded and chopped
• 1 1/4 teaspoon smoked paprika
• 1 cup chopped cauliflower florets
• 1 cup chopped tomatoes (I just used canned)
• 3-4 cups veggie stock
• 1/2 lb oyster mushrooms (or regular button are fine), stemmed and sliced
• 2 cups valencia or arborio rice
• 1 cup seitan sausage (see intro comments) cut diagonally into 1 inch pieces
• 1/2 cup chopped scallions (white and green parts) optional
• lemon wedges for garnish

1. Using tongs, hold the corn over a gas flame and cook, turning , until nicely charred. when cool enough, cut the kernels off the cobs and set aside.
2. Soak the saffron in the hot water for 15min.
3. Heat pan with olive oil spary over med heat. Add mushrooms, season with salt & pepper and saute for 5 min. Transfer to a large bowl and set aside.
4. Using the same pan, heat more oil (another spray). Add onion, bell pepper, 1 tsp smoked paprika and saute until tender, about 3 min. Add the corn, cauliflower adn tomatoes and cook, stirring occasionally , for about 5 min. Remove from heat and add to mushrooms.
5. Heat the stock in the saucepan and hold to a simmer. Heat a bit more oil (1 tsp) in a paella pan over med heat. Add rice and stir until well coated (30 sec). Add salt and saffron water and cook, stirring, until it is absorbed. Add 1/2 cup of simmering stock to ricke and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in 1/2 cup increments and stirring until rice has absorbed it, until the rice is tender, not mushy, and retains its bite (25-30 min).
6. Add the mushroom mixture and sausage and stir. cook over medium head, scraping the bottom of the pot so the rice doesn't stick for 3 min.
7. Remove from heat, cover with kitchen towel and let rest for 10 min. taste and adjust seasonings if needed. Garnish with 1/4 tsp paprika and optional scallions

corn, saffron, water, olive oil, kosher salt, pepper, white onion, red bell pepper, green bell pepper, paprika, cauliflower florets, tomatoes, veggie stock, oyster mushrooms, valencia, seitan sausage, scallions, lemon wedges

Taken from www.epicurious.com/recipes/member/views/vegan-paella-ala-candle-79-restaurant-50166466 (may not work)