Paella with seaweed and sesame tofu
This vegan paella brings the ocean straight to your plate! The secret to its deep, savory flavor lies in a homemade dashi stock made from wakame and shiitake mushrooms. Combined with saffron, Mediterranean vegetables, pan-seared sesame tofu, and sophisticated toppings like sea lettuce (Ulva) and dulse flakes, this makes for an absolute feast for food lovers.
Ingredients for the Dashi (Stock)
- 30 g Wakame, dried, whole in strips
- 20 g shiitake mushrooms, dried
- 1 L water
Place everything together in a pot and heat over moderate heat (up to 60 °C). Let the base steep for 60 minutes, then let it infuse in the refrigerator overnight. After about 24 hours, strain the base through a very fine sieve.
Ingredients for the Paella
- 50 g olive oil
- 80 g onions, finely diced
- 12 g garlic, thinly sliced
- 120 g red bell pepper, diced
- 80 g zucchini (remove ends, quarter lengthwise, remove seeds, cut into 1 cm slices)
- 200 g paella rice
- 120 ml dry white wine
- 200 ml vegetable broth
- 160 ml dashi
- 100 g cherry tomatoes, halved
- 40 g spring onions, cut into 0.5 cm pieces
- 10 g dill, fresh and finely chopped
- 10 g parsley, finely chopped
- 0.2 g saffron
- 6 g sea salt
- 3 g pepper, freshly ground
- 8 g turmeric
- 2 g smoked paprika powder
-
6 g sweet paprika powder
Preparation of the Paella
- Heat the olive oil in a paella pan and sauté the diced onions until translucent, then add the garlic and sauté briefly.
- Add the paella rice, bell pepper, zucchini, and halved cherry tomatoes and sauté everything lightly for approx. 2 minutes.
- Deglaze the mixture with the white wine and let it reduce until there is no liquid left in the pan.
- Add the spices and the remaining liquids, cover, let it simmer gently, and allow to steep for 30 minutes.
- Fold in the chopped herbs after cooking and season to taste.
- If the paella rice is still too hard, add a little more dashi and continue to let it steep.
Topping for the Paella
Spring Onion Salad
- 120 g spring onions (scallions), finely sliced into rings
- 5 g dill, fresh and finely chopped
- 5 g parsley, finely chopped
- 5 g Ulva, dried
- 10 ml lime juice
- 30 ml olive oil
Place everything in a bowl, stir, and let it marinate.
Cherry Tomato Salad
- 100 g cherry tomatoes, halved
- 2 g sea salt
- 15 ml olive oil
Place everything in a bowl, stir, and let it marinate.
Marinated Kalamata Olives
- 80 g Kalamata olives
- 2 g seaweed mix, dried
- 10 ml olive oil
- 2 g pepper, freshly ground
- 3 g parsley, fresh and finely chopped
Sesame Tofu
- 120 g tofu, plain, cut into triangles
- 30 g Alsan (vegan butter)
- 10 g kombu, fresh
- 3 g yuzu sesame, toasted
Lightly pan-fry the tofu with the kombu in Alsan until the tofu is browned. Remove the pan from the heat, sprinkle the tofu with sesame seeds, and let it sit briefly.
Mono-Topping
- fresh dill sprigs
- dried dulse flakes
