ROASTED VEGETABLE PAELLA
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.
VEGETABLE PAELLA WITH CHORIZO
This weeknight paella comes together in just three basic steps: Sweat the aromatics, bake until tender, then return to the stovetop to cook until the rice becomes crunchy. It becomes even more weeknight-friendly if you take advantage of store-bought pre-cut vegetables to cut down on prep time. For a more protein-rich dish, season a dozen medium shrimp with olive oil, salt and pepper and nestle them into the paella during the last 5 minutes of baking. If preparing the dish for vegetarians, skip the chorizo, swap in vegetable broth and add an extra pinch of paprika, if desired. The only non-negotiable step is finishing the paella over direct flame on the stovetop so the rice at the bottom of the pan forms a delectable crust, also known as soccarat.
Provided by Kay Chun
Categories grains and rice, sausages, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees. In a 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons oil over medium. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 2 minutes. Stir in rice, paprika and remaining 1 tablespoon oil; season with salt and pepper. Cook, stirring, until well combined and rice begins to toast, about 1 minute.
- Stir in cauliflower, brussels sprouts, peas, chorizo and broth, season with salt and pepper and bring to a boil over high heat. Transfer to the oven and bake, uncovered and without stirring, until rice is tender and all of the liquid is absorbed, about 20 minutes.
- Transfer paella to stovetop and cook over medium heat, without stirring, to crisp up the bottom layer of rice, 2 to 3 minutes. You will hear it crackle; be careful not to burn. Let stand for 5 minutes, then sprinkle with scallions and serve with lemon wedges.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 23 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 1177 milligrams, Sugar 6 grams
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 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
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
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.
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 (CROCK POT)
Make and share this Vegetable Paella (Crock Pot) recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 240.3, Fat 1.3, SaturatedFat 0.3, Sodium 727.4, Carbohydrate 51.1, Fiber 9.8, Sugar 2.6, Protein 10
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.
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