VEGETABLE PAELLA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 18
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
VEGETABLE PAELLA
I love this dish! And that's saying a lot since there is no meat in it :) Makes a hearty meal. Original recipe found in "Land O Lakes Occasionally Vegetarian Recipe Collection". Even though it's from Land O Lakes, don't look for butter in this recipe - it's not there
Provided by Satisfied Kris
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In Dutch oven combine oil, onion, red pepper and garlic.
- Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
- Add rice.
- Continue cooking 1 minute, stirring constantly, to coat with oil.
- Add tomatoes, broth, carrots and paprika.
- Bring to a boil.
- Cover; reduce heat to medium low.
- Cook 10 minutes, stirring once.
- Add artichoke hearts, eggplant and zucchini.
- Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
- Add peas and parsley.
- Continue cooking until heated through (3 to 4 minutes).
- Serve!
VEGETABLE PAELLA
Provided by Gil Martínez Soto
Categories Rice Tomato Vegetable Low/No Sugar Saffron Artichoke Escarole Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Bring water to a boil in small saucepan. Add saffron, cover and remove from heat. Let stand 10 minutes.
- Heat olive oil in heavy large saucepan over medium-high heat. Add bell pepper and onion and sauté until onion is golden, about 8 minutes. Add artichokes and garlic and sauté 5 minutes. Reduce heat to low. Add rice and stir to coat with oil. Add chicken stock, escarole and tomatoes and bring to boil, stirring frequently. Add saffron water, paprika and salt. Reduce heat to medium-low. Cover and cook 15 minutes. Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes. Remove saucepan from heat. Let stand 5 minutes and serve.
VEGETABLE PAELLA
An easy, healthy and filling paella-style dish of vegetables and rice.
Provided by quierounvaquero
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Prepare all the ingredients and have them lined up in front of you in the order listed above - sounds a bit pedantic, I know, but always makes cooking easier.
- Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft. Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
- Make a well in the centre, put the tomatoes in the well and the paprika on top. Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: if it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice. Season with pepper and stir.
- Scatter as much of the rice as you think will fit over the stock (depends on your pan, really), stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This could take about 20 minutes, stirring occasionally. Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
- Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot. It's also pretty nice cold and should keep for a few days in the fridge.
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
VEGETABLE PAELLA
From the Optimum Nutrition Cookbook. Chicken, shelfish or tofu can be added
Provided by becbec
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook the onion and garlic in the olive oil until softened. Add the tomato and cook until the water has evaporated
- Add the saffron, cayenne pepper and rice. Stir until all the rice is coated
- Place the spring onions and sweetcorn on top of the rice and pour on the stock, cook over a low heat for 10 minutes
- Add the beans, courgettes and sugar snap peas and cook for 10 minutes
- Add the cherry tomatoes and heat through for 5 mins. Serve
VEGETABLE PAELLA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
VEGETABLE PAELLA
A version of the traditional Spanish dish for those that can't or don't want to eat the meat and fish that is usually on the ingredients list.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve the saffron in the vegetable stock.
- Prepare all the ingredients and have them lined up in front of you in the order listed above.
- Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft.
- Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
- Make a well in the center, put the tomatoes in the well and the paprika on top.
- Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: If it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice.
- Season with pepper and stir.
- Scatter as much of the rice as you think will fit over the stock, stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This should take about 20 minutes, stirring occasionally.
- Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
- Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot.
- Also nice cold eaten as leftovers.
Nutrition Facts : Calories 406.4, Fat 7.7, SaturatedFat 1.2, Sodium 13.2, Carbohydrate 74.9, Fiber 6.2, Sugar 8.5, Protein 9.2
VEGETABLE COUSCOUS PAELLA
Categories Onion Pasta Pepper Tomato Vegetable Vegetarian Low/No Sugar Dinner Saffron Artichoke Chickpea Pea Bell Pepper Fall Vegan Couscous Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 18
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
- Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
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