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Pat dry 1 block of organic firm tofu with paper towels, then cut it into cubes that are 1/2 inch by 1/2 inch, add the cubed tofu to a bowl, drizzle with some extra virgin Spanish olive oil, season generously with sea salt and freshly cracked black pepper and toss everything together until well combined
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Finely mince 4 cloves of garlic, cut 10 flat green beans into strips that are about 2 inches long and reserve 1/2 cup of frozen and pre-cooked large lima beans, if you can´t find these, just boil up some dry large lima beans for 20 minutes
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Heat a paella pan with a medium-high heat and add 1/3 cup extra virgin Spanish olive oil, once the oil get´s hot, season the oil with sea salt and add the tofu into the pan, mix it with the oil and cook between 8 to 9 minutes until the tofu has a golden color to it, then remove the tofu from the pan and set aside
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Using the same pan with the same heat add the green beans and mix with the oil, after 3 minutes make a well in the middle and add the minced garlic, 30 seconds after adding the garlic add a generous 1/2 teaspoon of smoked paprika and mix everything together, then add 1/2 cup of tomato puree and season everything with sea salt, mix it all together, after 3 minutes add the tofu back into pan and mix, then add 2 1/2 cups of vegetable broth and 1 packet of saffron in powder form (you can also use saffron threads if you prefer), give it all a gently mix and add 1 sprig of fresh rosemary
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Once the broth comes to a boil add 1 cup of round rice, gently distribute the rice throughout the pan, after this no more mixing the rice, you can give the pan a quick shake once in a while, after 10 minutes lower the fire to a low-medium heat, after 3-4 minutes and there is very little broth left, hit it to a high heat for exactly 2 minutes, this is to achieve the socarrat, which is that slightly burnt rice at the bottom of the pan, cover the paella and set it aside
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After letting the paella rest for 5 minutes, uncover it, garnish with some slices of fresh lemon and a sprig of fresh rosemary
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Enjoy!