VEGETARIAN PAELLA
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a large paella pan or skillet over medium-high heat.
- Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.
VEGAN PAELLA
This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs.
Provided by chefcs
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
- Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 58.8 g, Fat 4.6 g, Fiber 6.8 g, Protein 8.2 g, SaturatedFat 0.7 g, Sodium 1103.3 mg, Sugar 7.8 g
QUICK AND EASY PAELLA
Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
- Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
- Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
- Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
- Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
- Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
- Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g
EASIEST EVER PAELLA
Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
- Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.
Nutrition Facts : Calories 518 calories, Fat 12 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.29 milligram of sodium
VEGAN PAELLA
Achieve four of your 5-a-day with this vegan paella - it makes a satisfying yet low-calorie supper. We've included broad beans, a valuable source of plant protein
Provided by Sara Buenfeld
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Put the kettle on to boil. Tip the saffron, tomato purée and bouillon powder into a large heatproof bowl, then pour over 1 litre boiling water and set aside.
- Heat the oil in a large paella pan or frying pan over a medium heat and fry the onion for 5 mins, stirring often until starting to soften. Add the peppers, garlic and thyme, and cook for a few minutes more. Tip in the rice and paprika, and continue to cook, stirring for about a minute. Pour in the saffron stock, then cover and simmer for 10 mins.
- Uncover and gently stir, then add the frozen beans and courgettes. Return to a simmer, then cover and cook for another 10 mins until the rice is tender and has absorbed the stock. Leave to stand for 5 mins, then stir in the parsley. Serve half the paella straightaway with lemon wedges for squeezing over. The other half will keep chilled for up to three days. To enjoy on another day, reheat in the microwave until piping hot throughout.
Nutrition Facts : Calories 396 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 15 grams protein, Sodium 1.02 milligram of sodium
VEGETARIAN PAELLA
IGA, the supermarket chain in Montreal hands out recipes to its shoppers in order to sell its inline products. I sometimes buy those products, depending on my budget, but I mostly don't, because I like using my favourite brands.
Provided by Studentchef
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pour 3 tablespoons water over saffron in a small bowl and set aside.
- Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
- Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
- Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
- Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
- Fold in the mushrooms, green beans and chickpeas.
- Cook for another 15 minutes and serve immediately.
Nutrition Facts : Calories 372.2, Fat 8.7, SaturatedFat 1.2, Sodium 279.7, Carbohydrate 65.8, Fiber 11.1, Sugar 7, Protein 10.1
MEATLESS PAELLA RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic, yellow bell pepper, red bell pepper, green beans, short grain white rice, smoked paprika, sweet paprika, tomato paste, salt, black pepper, diced tomato, vegetable broth, saffron thread, bay leaves, frozen peas, canned artichoke heart, vegan chorizon, fresh flat-leaf parsley, lemon
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until translucent, 3-4 minutes.
- Add the garlic and cook for about 2 minutes until it is fragrant.
- Add the yellow bell peppers, red bell peppers, and green beans. Cook stirring occasionally, for 5 minutes until tender.
- Add the rice, smoked paprika, sweet paprika, tomato paste, salt, and pepper. Stir until incorporated. Cook for 1-2 minutes until the rice starts to sizzle.
- Add the canned tomatoes. Cook for 5 minutes until the liquid has evaporated slightly.
- Add the vegetable broth, saffron threads (crush the saffron threads between your fingertips), and bay leaves. Bring to a boil on high heat. Continue cooking, stirring occasionally, until most of the liquid is absorbed by the rice, about 10 minutes.
- Add in the peas, artichokes, and sausage, if using. Cover the pan, reduce the heat to low, and cook for 10 minutes.
- Remove the pan from the heat and let sit covered for 10 minutes.
- Sprinkle the fresh parsley.
- Enjoy!
Nutrition Facts : Calories 674 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 6 grams, Protein 8 grams, Sugar 17 grams
More about "quick vegetarian paella recipes"
QUICK VEGETARIAN PAELLA RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Calories 350 per servingServings 5
- Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
- Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.
ONE-PAN QUICK + EASY VEGETARIAN PAELLA - A SASSY SPOON
From asassyspoon.com
5/5 (1)Total Time 25 minsCategory DinnerCalories 308 per serving
- In a pan, heat olive oil over medium-high heat. Add onion and garlic, and cook until translucent and fragrant, about 5 minutes.
- Next, add the red pepper and mushrooms and cook for about another 5 minutes. Add smoked paprika, salt and pepper. Stir and reduce to medium heat.
- Add cooked brown rice, vegetable stock and dry cooking wine. Simmer and cook for 5 minutes or until the liquid has been absorbed.
- Stir in garbanzo beans, frozen peas, and capers. Cook for about 5 more minutes. Garnish with lemon slices and green onions. Serve and enjoy!
EASY VEGETARIAN PAELLA – A COUPLE COOKS
From acouplecooks.com
Cuisine SpanishTotal Time 45 minsCategory Main DishCalories 480 per serving
VEGAN PAELLA (QUICK + EASY SPANISH RECIPE) - THE …
From simple-veganista.com
VEGETARIAN PAELLA - DISHING OUT HEALTH
From dishingouthealth.com
SPANISH VEGAN PAELLA - (GLUTEN-FREE) - VEGAN HUGGS
From veganhuggs.com
AN AMAZING VEGETARIAN PAELLA - 101 COOKBOOKS
From 101cookbooks.com
VEGETARIAN PAELLA -ABSOLUTELY THE BEST! | MY WEEKEND …
From myweekendkitchen.in
VEGETARIAN PAELLA (PAELLA VEGETARIANA) RECIPE - THE …
From thespruceeats.com
VEGETABLE PAELLA RECIPE | FEASTING AT HOME
From feastingathome.com
EASY ONE POT VEGETABLE PAELLA (VEGAN) - EASY PEASY FOODIE
From easypeasyfoodie.com
VEGETABLE PAELLA RECIPE - COOKIE AND KATE
From cookieandkate.com
BEST VEGETARIAN PAELLA RECIPE - HOW TO MAKE VEGETARIAN …
From delish.com
Cuisine Mediterranean, SpanishServings 4Occupation ContributorTotal Time 50 mins
VEGETARIAN PAELLA RECIPE - BBC FOOD
From bbc.co.uk
EASY VEGETABLE PAELLA RECIPE – SPANISH VEGETARIAN PAELLA
From spanishsabores.com
QUICK VEGETARIAN PAELLA - SPANISH RECIPES
From fooddiez.com
VEGETARIAN PAELLA WITH RED PEPPERS & CHICKPEAS | KITCHN
From thekitchn.com
EASY VEGETABLE PAELLA - A VALENCIAN CLASSIC - FUSS FREE FLAVOURS
From fussfreeflavours.com
VEGETABLE PAELLA — MEATLESS MONDAY | FN DISH - FOOD NETWORK
From foodnetwork.com
BEST VEGETABLE PAELLA RECIPE - HOW TO MAKE VEGETABLE PAELLA
From goodhousekeeping.com
VEGETARIAN PAELLA (SLOW COOKER) - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
THE BEST VEGETARIAN PAELLA FOR PLANT-BASED EATERS | SHAPE
From shape.com
VEGETARIAN PAELLA RECIPE: QUICK ENOUGH FOR A WEEKNIGHT DINNER
From independent.co.uk
VEGETARIAN PAELLA - SUPER HEALTHY KIDS
From superhealthykids.com
QUICK VEGETABLE PAELLA - COOL FOOD DUDE
From coolfooddude.com
EASIEST WAY TO MAKE QUICK VEGETARIAN PAELLA | KING CAKE RECIPE
From kingscakerecipe.github.io
QUICK VEGETARIAN PAELLA RECIPE - FOOD.COM
From food.com
VEGAN PAELLA (QUICK EASY SPANISH RECIPE) - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE VEGETARIAN PAELLA EASY AND WITH GREAT …
From celinesrecipes.com
VEGETARIAN PAELLA - WENDY POLISI
From wendypolisi.com
90 EASY 30-MINUTE VEGETARIAN DINNERS I TASTE OF HOME
From tasteofhome.com
QUICK MENU IDEAS: VEGETABLE PAELLA | COOK'S ILLUSTRATED
From cooksillustrated.com
PAELLA VEGETARIANA - VEGKITCHEN
From vegkitchen.com
QUICK AND EASY PAELLA - LIFE CURRENTS
From lifecurrentsblog.com
RECIPES FOR QUICK VEGETARIAN PAELLA WITH GROCERY LISTS AND …
From saymmm.com
VEGETARIAN PAELLA RECIPE - AUTHENTIC SPANISH RECIPES | BASCO
From bascofinefoods.com
EASY VEGAN PAELLA (1 PAN!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
QUICK QUINOA PAELLA - VEGKITCHEN
From vegkitchen.com
SPANISH MUSHROOM PAELLA | THE MEATIEST VEGETABLE PAELLA
From spainonafork.com
AUTHENTIC SPANISH VEGETARIAN AND VEGAN PAELLA RECIPE
From traditionalspanishfood.com
VEGETABLE PAELLA RECIPE: FESTIVE, MEATLESS AND QUICK ENOUGH FOR A ...
From washingtonpost.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #vegetables #spanish #european #vegan #vegetarian #dietary #one-dish-meal #oamc-freezer-make-ahead #inexpensive #number-of-servings
You'll also love