VEGETABLE PAELLA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 390, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 488 milligrams, Carbohydrate 55 grams, Fiber 5 grams, Protein 7 grams, Sugar 3 grams
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
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
ROAST VEGETABLE PAELLA
A coworker of my husband from Spain made this one year at the company Christmas party. I never got to get the exact recipe, but I worked on it, and this is pretty close to what she made. It's really good, and even though paella usually has meat and seafood. This is so good, you don't even need it, but you could add, seafood, chorizo, ham or any kind of meat you like.
Provided by KittyKitty
Categories One Dish Meal
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring chicken broth and saffron to boil over medium-high heat, reduce heat & simmer 20 minutes.
- Toss together bell pepper strips, zucchini, and 1 tablespoon oil; place in an even layer.
- in a 15x10-inch jellyroll pan. Sprinkle with oregano & thyme.
- Bake at 400°F for 25-30 minutes or until tender, stirring once.
- Sauté garlic and jalapeño in remaining 1 tablespoon hot oil in a large skillet over medium heat 20-25 minutes, or until onion is caramelized. Add tomatoes, and cook, stirring often, 3-5 minutes or until liquid is absorbed.
- Add uncooked rice and chicken broth mixture skillet, bring to a boil. Cover, reduce heat, and simmer 20-30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 407.7, Fat 8.6, SaturatedFat 1.4, Sodium 584.2, Carbohydrate 71.5, Fiber 5, Sugar 6.2, Protein 10.6
More about "roast vegetable paella recipes"
VEGETABLE PAELLA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.7/5 (167)Calories 437 per servingCategory Main Dish
- Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven. You’re going to need a large Dutch oven (preferably 6 quarts/11-to-12” in diameter or bigger, although I got by with my 5.5-quart Le Creuset) or a large skillet with a snug-fitting lid (both must be oven-safe!).
- Preheat the oven to 350 degrees Fahrenheit. Heat 2 tablespoons of the oil in your Dutch oven or skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook until the onions are tender and translucent, about 5 minutes.
- Stir in the garlic and paprika and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt.
- Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50 to 55 minutes.
AUTHENTIC SPANISH VEGETABLE PAELLA | SO GOOD YOU …
From spainonafork.com
5/5 (3)Category Main CourseCuisine SpanishCalories 730 per serving
VEGETABLE PAELLA - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
VEGETARIAN PAELLA WITH ROASTED VEGETABLES | CAROLINA® …
From carolinarice.com
EASY VEGETARIAN PAELLA – A COUPLE COOKS
From acouplecooks.com
VEGETABLE PAELLA RECIPE
From recipegirl.com
SPANISH VEGETABLE PAELLA WITH ROASTED PEPPERS
From spainonafork.com
VEGETABLE PAELLA RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
ROASTED VEGETABLE PAELLA RECIPE | HELLOFRESH
From hellofresh.com
Cuisine SpanishCalories 570 per servingTotal Time 45 mins
RECIPE: PAN-ROASTED CHICKEN AND SUMMER VEGETABLES WITH HERBES …
From washingtontimes.com
RAVINDER BHOGAL’S RECIPES FOR COOKING WITH SUMMER VEGETABLES
From theguardian.com
HOW TO COOK WITH KOHLRABI, THAT CURIOUS CRUCIFEROUS VEGETABLE
From washingtonpost.com
COOK THIS: THREE RECIPES FOR CAMPING MEALS FROM COOK IT WILD
From nationalpost.com
OUR 55 BEST DINNER RECIPES OF ALL TIME
From allrecipes.com
HEALTHY RECIPE: EASY HOME ROASTED VEGGIE PAELLA - FITBIT BLOG
From blog.fitbit.com
GRILLED VEGETABLE PAELLA RECIPE - TODAY
From today.com
VEGETARIAN PAELLA RECIPE - BBC FOOD
From bbc.co.uk
BEST ROASTED VEGETABLE PAELLA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ROASTED VEGETABLE PAELLA RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
VEGETABLE PAELLA | BBC GOOD FOOD
From bbcgoodfood.com
VEGETABLE PAELLA RECIPE | FEASTING AT HOME
From feastingathome.com
BEST VEGETARIAN PAELLA RECIPE - HOW TO MAKE VEGETARIAN PAELLA
From delish.com
HOW YOTAM OTTOLENGHI COMES UP WITH A NEW RECIPE
From nytimes.com
ROASTED VEGETABLE PAELLA | RECIPE | ROASTED VEGETABLES, …
From pinterest.com
EASY VEGETABLE PAELLA - A VALENCIAN CLASSIC - FUSS FREE FLAVOURS
From fussfreeflavours.com
EASY PAELLA RECIPE - HOW TO MAKE PAELLA - THE PIONEER WOMAN
From thepioneerwoman.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #main-dish #side-dishes #rice #vegetables #spanish #european #dinner-party #holiday-event #low-fat #dietary #one-dish-meal #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #pasta-rice-and-grains #onions #peppers #4-hours-or-less
You'll also love