Einkorn Paella

Discover the enchanting flavors of our Einkorn Paella, a delightful and straightforward dish adorned with chickpeas, offering a unique twist on the classic Spanish recipe. For an extra touch, consider adding browned pieces of Pepper Grain Sausages on top. The best part? You can easily substitute Einkorn with hulled barley, rice, or any similar grain—just remember to precook your choice before proceeding with the recipe to ensure a perfect balance of flavors.

YIELD: This recipe yields 4 servings

INGREDIENTS:

• 3/4 cup (144 g) dry einkorn, rinsed and drained
• 4 cups (940 ml) vegetable broth
• 1 tablespoon (15 ml) olive oil
• 2 poblanos or bell peppers (any color), seeded and diced
• 3/4 cup (120 g) diced red onion
• 1 1/2 tablespoons (15 g) minced garlic
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon (loose, not packed) saffron threads
• 1/2 teaspoon coarse kosher salt, to taste
• 1/2 teaspoon dried oregano leaves (use 1/4 teaspoon if using oregano powder)
• 1 sprig fresh thyme
• 1 cup (134 g) frozen green peas
• 1 1/2 cups (256 g) cooked chickpeas
• Splash of dry vegan white wine (optional)
• Ground black pepper, to taste
• 1/4 cup (15 g) chopped fresh flat-leaf parsley
• Lemon wedges, for garnish

INSTRUCTIONS:

1. In a large pot, combine the einkorn with the vegetable broth. Bring it to a boil, then reduce the heat to medium and precook for 20 minutes. Carefully drain the einkorn by using a fine-mesh sieve placed over a glass bowl or measuring cup to save the cooking liquid.
2. While the einkorn is cooking, heat the olive oil in a large skillet over medium-high heat. Add the diced poblanos and onions, sautéing for 2 minutes until they start to soften. Stir in the minced garlic and smoked paprika, continuing to sauté for another 2 minutes until lightly browned.
3. Add the saffron, salt, oregano, thyme, 1 cup (235 ml) of the reserved cooking liquid, and the cooked einkorn to the skillet with the poblanos. Gently fold everything together to combine. Bring the mixture to a gentle boil, then lower the heat, cover with a lid, and simmer until the einkorn reaches an al dente texture, which typically takes about 10 minutes. Stir occasionally and add extra cooking liquid if necessary.
4. Stir the frozen green peas and cooked chickpeas into the einkorn mixture. Optionally, add a splash of dry vegan white wine for an extra depth of flavor. Continue cooking uncovered for another 5 minutes, stirring occasionally. Remember to discard the thyme sprig before serving.
5. Adjust the seasoning to your liking, and then serve the Einkorn Paella with a sprinkle of chopped fresh flat-leaf parsley on top. Garnish each serving with a wedge of lemon to add a delightful tanginess.

Delight your taste buds with the wholesome and delightful Einkorn Paella. This fusion of flavors, with its tender einkorn grains, savory chickpeas, and aromatic spices, is sure to become a new favorite in your recipe collection. Whether you enjoy it as a main dish or a flavorful side, this paella is both versatile and nutritious. So, gather your ingredients, embrace the joy of cooking, and savor the rich and inviting aroma that will fill your kitchen. Treat yourself and your loved ones to a delicious plant-based meal that will transport you to the sunny shores of Spain with every delightful bite. Enjoy your Einkorn Paella with the company of friends and family, and garnish each plate with a lemon wedge to add that final touch of zesty freshness. Bon appétit!