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
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.
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.
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
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
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.
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
VEGETARIAN PAELLA
I haven't tried this yet but it looks delicious! I look forward to making this next week. This recipe is originally from The Food Networks Robin Miller. I wanted to post here to see the official nutrition value for the dish per serving. Yield, prep time and cooking time are taken directly from the original website.
Provided by FoodieFoodie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 399.2, Fat 13.6, SaturatedFat 2.2, Sodium 823.4, Carbohydrate 56.1, Fiber 10.4, Sugar 9, Protein 20
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