Vegetable Paella

2 Jan

Some years ago I googled a list of key ingredients and came across a recipe for a chicken and sausage paella.  The family enjoyed this dish and while the ingredient list looks somewhat intimidating it is an easy recipe.  When my husband and I traveled to Spain a couple of years back we always ate one meal per day while we were out.  One beautiful day we went to old Malaga, we were walking along some side streets and decided to lunch at a cafe and had a pitcher of sangria and vegetable paella.  It inspired me to use the chicken and sausage paella recipe but make it vegetarian.  While we were in Spain I bought some saffron there.  It is so much cheaper than what you pay here.  I decided to make this dish for Christmas eve.  I used the last bit of my spanish saffron and I had about a cup left of a white dry sherry that I used instead of the white wine.  The spices are light and makes for a good paella.  I also included the directions for roasting the peppers and onions at the bottom of the recipe.

Inspired by Lindsay Olives Seville Chicken, Sausage & Olive Paella

Vegetable Paella

makes 10 servings

  • 1 medium zucchini, sliced
  • 6 *frozen artichoke hearts, quartered
  • 1/2 cup frozen or fresh peas
  • 6 medium scallions, trimmed and coarsely chopped
  • 1 cup dry white wine
  • 1/2 teaspoon crushed saffron threads
  • ‘4 1/2 cups chicken or vegetable broth, heated
  • 3 tablespoons olive oil
  • 1 medium tomato, seeded and finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon sweet Spanish smoked paprika or the smoked hot
  • 1 teaspoon ground cumin
  • 2 cups Arborio short-grain rice
  • kosher or sea salt
  • 1 large onion, roasted
  • 31/2 cup stuffed Manzanilla Olives, halved
  • 1/2 cup snap peas or snow peas, strings removed
  • 3 red peppers, roasted, 1 sliced lengthwise for garnish, 2 are chopped

Preheat oven to 400F.  Combine wine and saffron threads in a small bowl; set aside.

Heat the oil in a paella pan measuring 17-18 inches at its widest point ( I use a large cast iron that measured 13″ diameter), over 2 burners if necessary.  Add the zucchini, *frozen artichokes (if using the marinated artichokes from a jar then add to paella in the end with the veggies right before putting in the oven to bake), peas and scallions and saute about 3 minutes over high heat, until the vegetables are slightly softened.  Stir in the tomato, garlic, paprika, and cumin, and cook 2 minutes more.  Add the rice and coat well with the pan mixture.

Pour in 1/2 of the broth and the wine and bring to a boil.  Taste for salt and continue to boil about 5 minutes, stirring and rotating pan occasionally, until the rice is no longer soupy but sufficient liquid remains.  Pour in the remaining broth.  Cook until most of the liquid is absorbed.  Stir in the snap peas, roasted onion, 2 chopped peppers and olives.

Arrange the roasted red pepper slices decoratively on the top (a “spokes of the wheel” arrangement is traditional) and transfer to the oven.  Cover; bake 40 minutes or until most of the liquid is absorbed.  Remove from oven; let stand covered for 5 minutes before serving.

Roasted Peppers

Preheat oven to low broil setting.  Place peppers in a pan and place under broiler.  Watch peppers and as they char turn peppers and continue til all sides are charred.  Put in bowl and cover with plastic wrap for at least 10 minutes.  Peel off the skin and remove top and seeds.

Roasted Onions

Preheat oven to 350F.  Slice onions about 1 inch thick.  Brush both sides with olive oil and place in pan.  Roast each side til browned about 20 minutes per side.  Cool onions and chop.

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