1/1 Photo of Raw 'paella'
This is from a fantastic website - Freshtopia.net. I've posted the original recipe, however I prefer to use a mix of grated carrot and courgette rather than turnip. You can watch the video on the site, but here's what they have to say about it.. "it’s clearly a large departure from the traditional dish, but it is a healthy departure harboring a wide range of nutrient-rich power foods. It’s actually not as much work as the rather lengthy ingredient list implies, and well worth the effort. This one is good the next day as well, perhaps even better as the saffron continues to infuse the dish with flavor for up to 24 hours."
My Private Note
Units: US | Metric
- 1 pinch saffron
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon agave syrup or 1 teaspoon honey
- 1 dash sea salt
- 1/2 cup oysters (I use shitake) or 1/2 cup other mushroom (I use shitake)
- 1/2 cup water
- 1/4 cup rice wine vinegar (apple cider would work too)
- 2 tablespoons nama shoyu or 2 tablespoons soy sauce
- 1 tablespoon dulse flakes
- 1 teaspoon paprika
- 1For the dressing - soak a large pinch of saffron in the lemon juice for 20mins. Then whisk in the remaining ingredients.
- 2While the saffron is soaking, marinate the the mushrooms.
- 3Pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
- 4Stir in tomatoes, peas, parsley and saffron dressing.
- 5Top with drained marinated mushrooms, sliced green olives, additional finely chopped parsley and a dusting of paprika.
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Nutritional Facts for Raw 'paella'
Serving Size: 1 (452 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 435.3
- Calories from Fat 279
- Total Fat 31.0 g
- Saturated Fat 3.4 g
- Cholesterol 28.3 mg
- Sodium 1260.5 mg
- Total Carbohydrate 30.5 g
- Dietary Fiber 7.6 g
- Sugars 13.2 g
- Protein 14.8 g
The following items or measurements are not included:
rice wine vinegar