Vegetable Paella Italian Style Recipe 455

Steps:

• Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
• Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
• Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
• Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

Steps:

• Remove the tenderloins (small muscle on the underside) from the chicken breasts. Cut the chicken breasts in half lengthwise. Cut all the chicken into 1 1/2-inch pieces. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Heat the oil in a large ovenproof pot over high heat. When the oil is almost smoking, add the chicken. Cook until well browned on 2 sides, turning once, 6 to 7 minutes total. Add the sausage to the pan. Cook for 10 seconds.
• Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the shrimp to the pan, stir once then cook for 2 to 3 minutes. Stir in 1 1/2 teaspoons paprika and the oregano. Pour the mixture onto a baking sheet to cool.
• Return the pan to high heat. Add onions, carrots, and celery. Pour the juices from the baking sheet into the pan. Reduce the heat to medium-low. Cook until the vegetables are soft, but not brown, about 10 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Raise the heat to high. Add 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 teaspoons paprika. Cook for 2 minutes, stirring occasionally. Add the rice. Stir to evenly coat the grains with oil. Cook for 1 minute. Add the stock and bring it up to a simmer. Add the tomatoes and stir to incorporate. Sprinkle in the saffron. Taste and adjust the seasonings, if needed. Cook until the liquid comes back to a simmer. Cover and put the pan in the oven. Cook for 15 minutes. Remove the pan from the oven. Return the chicken, sausage, and shrimp to the pan. Cover the pan again and put it back in the oven to cook for an additional 10 to 15 minutes until everything is warm.
• Serve the paella warm with a bowl of pepperoncini on the side. Invite guest to add a couple pepperoncini to the servings and drizzle some of their vinegar on the paella.

Steps:

• Heat the olive oil over medium-high heat in a 10-inch saute pan with a lid. Add the onion and celery and saute until beginning to soften, about 4 minutes. Add the garlic, cherry tomatoes and salt and cook an additional 6 minutes, until the tomatoes begin to break down. Add the radishes and saute another 2 minutes. Add the vermouth and allow it to reduce by half. Add the chicken broth and then the saffron, rubbing it between your fingers to crumble a bit. Bring to a simmer and stir in the rice and the green beans. Simmer over medium-high heat, uncovered, for 5 minutes without disturbing. Scatter the red peppers and peas over the top and gently press them into the rice mixture; do not stir. Reduce the heat to medium, cover and simmer for 7 minutes. Uncover, raise the heat to high and cook for 3 minutes more, to make sure all the liquid is evaporated and to help develop a crust on the bottom. Remove the pan from the heat, cover and let rest for 5 minutes. Uncover, sprinkle with the smoked paprika and the parsley and serve.

Steps:

• Heat 3 cups water in a saucepan over high heat until steaming; reduce the heat to low and cover to keep hot. Heat 1 tablespoon olive oil in a paella pan or very large skillet over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a bowl.
• Add 2 more tablespoons olive oil to the skillet. Add the mushrooms in an even layer and season with salt and pepper. Increase the heat to high and cook, stirring, until browned and tender, 4 to 5 minutes.
• Add the remaining 1 tablespoon olive oil, the scallion whites, garlic and paprika; stir until the paprika is toasted, 30 seconds. Stir in the wine and cook until the pan is almost dry, about 1 minute. Add 3 cups hot water, the cauliflower, rice, 1 teaspoon salt and a few grinds of pepper. Stir once to distribute the ingredients but don?t stir again. Bring to a boil, then reduce the heat to medium low; cover with a lid or foil and cook until the liquid is absorbed and the rice is tender, about 14 minutes.
• Uncover and arrange the roasted pepper and olives on top. Increase the heat to medium to crisp the bottom, moving the pan for even browning, about 1 more minute. Top with the parsley and scallion greens.

Steps:

• Heat a large saute or paella pan over medium heat or place on a grill over medium heat. Add the oil and when hot. Add the mushrooms and crisp for about 3 minutes. Add the garlic, peppers, onions and a large pinch of salt and cook until beginning to soften, about 3 minutes. Add the kale and cook for 1 minute. Stir in the tomato paste and cook for an additional minute. Add the rice and cook until toasted, a few minutes. Add the wine and cook until reduced by half, then add the stock and cook, stirring, until it comes to a simmer. Cook, undisturbed, until the liquid has been absorbed, the rice is cooked and a crust forms on the bottom of the pan, about 20 minutes.
• Garnish the paella with the fried eggs and cilantro if you have it.

Steps:

• Preheat the oven to 425 degrees. Position two racks evenly spaced in the oven.
• Put the bell peppers, fennel, eggplants, and red onion in a large bowl, add 1/2 cup olive oil, 1 tablespoon salt, and 1 teaspoon black pepper, and toss. Divide the vegetables between two sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally.
• Meanwhile, heat 3 tablespoons of olive oil over medium heat in a 14- to 16-inch paella pan or large (11-inch) Dutch oven, such as Le Creuset. Add the yellow onions and saute for 6 to 8 minutes, until tender. Add the garlic and saffron and cook for one minute. Add the rice and cook for 2 minutes, stirring to coat the rice with oil. Place the jarred peppers (including their liquid) and paprika in the bowl of a food processor fitted with the steel blade and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons salt and cook uncovered over medium heat for 6 to 8 minutes, stirring occasionally, until the liquid is mostly absorbed, as you would cook risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of hot stock at a time whenever the liquid is absorbed, until the rice is al dente
• Add the vegetables to the paella, add one more cup of stock, and stir carefully. If the paella is dry, add more hot stock. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.