Jerk Paella with Our Place
This is a love letter to what started as therapy, and has become an outlet and passport for me throughout this pandemic; cooking and connecting with all of you around the world.
I’ve partnered with @ourplace to share how I’ve been uncovering my zest for life (through all the distance) in celebration of the launch of their new zest pan. You’ve seen me use the always pan before, but there’s something special about Zest that’s made it become an instant staple in my kitchen. Inspired by the fresh energy of reconnection and gathering this summer, each time I use it feels like we're a little closer to moments featuring what I've missed most. Coming together with good people, good energy, good music, and always good food.
Ingredients:
3 large king oyster mushrooms chopped into small 1inch discs and seasoned (You can use salt and pepper, or for extra flavor marinate in jerk sauce for an hour or so for extra flavor, I prefer @walkerswood )
2 cups paella rice (I use this kind)
4 cups veggie or chicken broth (Avoid the salty stuff. Stick with low sodium chicken broth, bone broth, veggie broths, etc)
A bunch of green onion chopped
2 bell peppers chopped (I prefer red + orange, but use what you have and colors you love)
½ onion chopped
3-5 cloves of garlic chopped (based on your preference)
2-3 tsp Curry powder (Jamaican curry powder ideal, but not required - you can use Indian curry)
1-2 Tbs Jerk Sauce (based on your heat/salt preferences, this gets spicy quickly thanks to the scotch bonnet peppers)
Bay leaves (I like a lot, but you can use 2-3 leaves )
Salt & pepper to taste
Thyme sprigs (fresh or dry is fine)
Handful of cherry tomatoes (you can sub with half can of crushed tomatoes)
Cilantro and green onion to top
Lemons to zest and squeeze over paella
METHOD
1. Cook oyster mushrooms till golden then set aside.
2. Cook your veggies, onions and garlic, tomatoes and spices till they begin to soften and the tomatoes blister a bit, then add your mushrooms back in.
3. Add in veggie broth, bay leaves, and thyme then stir in jerk sauce and curry powder. Bring your paella to a boil, then bring it down to a med-low/low heat. You really don’t want the liquid to absorb too soon before the rice and ingredients have cooked through. Cover and cook for about 20 minutes till most of the liquid is absorbed and your mushrooms/protein and veggies are cooked through. You may need to add more liquid (you can use water if you don’t want to add more broth) to ensure the rice is covered til it is fully cooked depending on the heat of your stove.4. Take the pan off heat and squeeze the juice of 2 lemons over top and zest lemon over the paella.
5. Serve and enjoy.