Another Vegetable Paella Recipes

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:

• Fill a 2-quart saucepan with enough water to cover asparagus and broccoli. Boil water and cook asparagus and broccoli for about 4 minutes or until crisp-tender and drain.
• Heat oil in 10-inch skillet over medium-heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally until onion is crisp-tender.
• Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Steps:

• In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt, and pepper.
• Cover and cook on the LOW heat setting about 4 hours, or until the rice is just tender but the grains are still separate and not mushy; watch closely near the end of the cooking time.
• Stir in the artichokes and thawed vegetables.
• Increase the heat to the HIGH setting and cook, uncovered, 10 minutes longer.
• Serve immediately.

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.

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!