Vegetarian Paella Ii Recipes

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.

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:

• In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
• Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
• Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
• Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
• Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.

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.

Steps:

• Heat the oil in a large, deep pan. Add the long-grain brown rice and onion slices and stir until the rice is coated and begins to turn opaque. Add the garlic, saffron, stock, lemon rind and salt and pepper. Mix well, then bring to a boil. Mix again, to distribute the saffron coloring. Arrange the vegetables and olives attractively on top of the rice. Bring to a boil. Cover with a lid or foil and simmer for 45 minutes. Sprinkle with parsley and serve straight from the pan. May be served with blanched almonds, slivered Brazil nuts or whole cashew nuts- separately, in a bowl - for people to help themselves to if they like. Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to 6 globe artichokes instead of the leeks. Very tender baby artichokes can simply be quartered otherwise cut the leaves and choke from the artichokes, then halve or quarter the artichoke bottoms. Garnish with artichoke leaves.

Steps:

• In a large saucepan over medium heat, sauté onions and garlic for one minute; add water, salt, and saffron and bring to boil; stir in rice and carrots; return to boil then reduce heat to low, cover and simmer for 20 minutes or until rice is tender.
• Add peas, garbanzo beans, and red peppers to pan and replace lid; simmer for another 2 minutes or until liquid has been absorbed; remove from heat and stir to fluff up rice and distribute the vegetables; season with fresh-ground black pepper and serve.