Hawaiian Paella Recipe

“Absolutely delicious!”

“A home run”

“Even my picky kids gobbled it up!”

“Awesome recipe”

When we get notes like that, we can’t resist sharing the recipe.  With roasted pineapple and a tropical soy-ginger sauce, this paella is a dinner you’ll want to make again and again.  Best of all, it’s on the table in a flash.

Ingredients

1 2/3 cups celery, diced
1 cup (6 oz) pineapple chunks (if using canned pineapple, reserve the juice)
¾ cup onion, diced
10 oz coconut milk
¾ cup pineapple juice (if using canned pineapple, reserved from the chunks, above)
3 ½ Tbsp soy sauce
2 ½ Tbsp brown sugar
1 ½ tsp ground ginger
1 tsp granulated garlic
½ tsp ground mustard
8 oz tofu,* cut into 1” cubes
1 cup white rice
1/3 cup roasted cashews, chopped
1/3 cup cilantro, minced

 * We love baked tofu with this recipe, but extra firm works fine, too

 

Putting It All Together

Preheat your oven to 375.

Put the celery, pineapple and onion onto a rimmed baking sheet.  Drizzle with olive oil, salt and pepper, and bake until the celery is tender and golden brown in places, about 17 to 23 minutes.

As soon as the veggies are in the oven,  mix the coconut milk, soy sauce, brown sugar, ginger, garlic and mustard in a large mixing bowl.  Heat a large skillet over high heat and add the ¾ the coconut soy ginger sauce and 1 cup of water.  Bring to a boil and add the rice and tofu.  Cook for one minute, then sprinkle the cashews and cilantro over top.

Put the skillet into the oven for 15 minutes, then check to see if the water has been absorbed and the rice is tender.  If it is, turn off the oven and let the rice sit in the oven for 5 more minutes.

If it’s dry but not tender, add a little water and cook for 5 more minutes.  If it’s not dry and not tender, just let it cook another 5 minutes.  Whenever the rice is done, turn off the oven and let the rice sit in the hot oven for 5 more minutes.

Put the skillet back onto the stove over high heat for 2 to 3 minutes, then arrange the roasted pineapple and celery over the top of the paella, drizzle with the remaining coconut soy ginger sauce.

 

That’s it.  Enjoy!

Serves: 2

 

 

Hungry for More?

We’re hooked on this week’s recipes.  Like this Green Pad Thai, Summer Risotto, Arugula Pesto and more.  With 5 recipes to make your taste buds go crazy, Meez makes delicious dinners easy.  Fresh flavors. Creative recipes.  Healthy meals in a heartbeat.  That’s the magic of Meez.

See all the recipes and order (here) at www.meezmeals.com.