I never heard of Donna Hay Magazine until this very weekend. And the quick perusal of it at the local Border’s is probably the closest I’ll come to seeing it again. As interesting as Donna Hay was, at 90 dollars for a 6 issue subscription, that’s out of the price range of pretty much everyone I know. Yes, I know it’s from Australia, but still. Daaaaaaaamn. NINETY DOLLARS.
That being said, the recipe I wrote down from it before shelving it for the next poor cook to drool over, turned out to be pretty damn tasty with a couple vegetarian substitutions.
I’ve been trying to use the rest of the soy-rizo I bought last weekend in everything I can. I’ve had quesadillas and scrambled eggs and chorizo, so it was down to some tacos or a new recipe. And that’s where Donna Hay came in to save the day.
In this version of the recipe, I used crushed coriander instead of fresh, and goat cheese instead of feta. Using goat cheese, you get a much creamier paella that has the bite of goat cheese. If you want to use fresh coriander, replace the 1/8 cup of crushed with 1/2 cup of fresh.
1 Tbsp Olive Oil
2 cloves garlic, minced
1 onion, chopped
1 soy-rizo sausage, crumbled
1 cup medium-grain rice
2 cups vegetable stock
1 15 oz can diced tomatoes
1/8 cup crushed or 1/2 cup coriander (cilantro leaves)
100 g goat cheese, crumbled.
Heat the oil in a large, deep frying pan over high heat. Add the garlic, onions and chorizo and cook for 4-5 minutes until browned. Add the rice, stock and tomato, cover, reduce heat to low and cook for a further 15 minutes or until stock is absorbed and rice is al dente. Stir through the coriander and feta to serve.
Serves 2 very healthy portions.