2 packages smoked tempeh
¼ cup olive oil
1 red hot chili pepper, sliced in half and seeded, coarsely chopped
2 slice of bread, crusts removed, chopped
1 teaspoon sweet smoked paprika
¼ cup olive oil
6 cloves minced garlic
2–4 ripe roma tomatoes, chopped (peeled and de-seeded if desired)
1 ½ cups rice (short-grained Spanish paella or arborio-style rice)
4–5 cups vegetable broth (unsalted)
¼ teaspoon saffron (optional)
Cut tempeh into squares or thin strips. Pre-heat olive oil in a paella pan and sauté tempeh until lightly browned. Remove tempeh from pan and reserve. Sauté chili pepper until soft. Remove to chill pepper mortar and saute bread
slices in same oil, until lightly golden. Add bread and sweet paprika to mortar and pestle mixture to
a paste.
Add olive oil to pan and sauté garlic and tomatoes for a few minutes.
Add the rice and cook for a few more minutes. Arrange tempeh on top of rice, add a layer of the pepper
mixture on top, and then pour the broth over. Add saffron, and allow to
simmer for 30-50 minutes or until the liquid has been absorbed and
the rice is fully cooked, reducing the temperature to very low as required. Let stand for 10 minutes or more and serve.