Grilled Vegetable Paella

Name: Grilled Vegetable Paella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 355 milliliters uncooked Arborio rice or other short-grain rice; 283 grams package frozen artichoke quarters; 0 teaspoons freshly ground black pepper; 3 garlic cloves, minced; 1 green bell pepper; 3 Tbsps olive oil; 0 teaspoons paprika; 296 milliliters frozen green peas, thawed; 4 plum tomatoes, chopped; 1 red bell pepper; 1 small red onion, quartered and sliced; 1 teaspoons saffron threads, crushed; 0 teaspoons salt; 1 liters vegetable broth; 2 smalls yellow squash, halved

Grilled Vegetable Paellan is a gluten free and vegan recipe with 6 servings. One serving contains 367 calories, 7g of protein, and 12g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, paprika, pepper, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut bell peppers in half lengthwise; discard seeds and membranes.

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Bell Pepper

Seeds

Place pepper halves, skin sides up, on a baking sheet; flatten with hand.

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Pepper

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Baking Sheet

Prepare grill.

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Grill

Place pepper halves and squash halves on grill rack coated with cooking spray; grill 5 minutes. Turn squash halves (do not turn pepper halves), and grill 5 minutes; remove peppers and squash from grill. (Peppers will be blackened.)

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Cooking Spray

Peppers

Pepper

Squash

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Grill

Place peppers in a zip-top plastic bag; seal bag.

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Peppers

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Ziploc Bags

Let stand 15 minutes. Peel peppers, and cut into 1-inch pieces.

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Peppers

Cut squash into 1-inch pieces.

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Squash

Bring broth and saffron to a simmer in a large saucepan. (Do not boil.) Keep warm over low heat.

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Saffron

Broth

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Sauce Pan

Heat oil in a large Dutch oven over medium- high heat.

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Cooking Oil

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Dutch Oven

Add onion golden, stirring frequently.

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Onion

Add garlic and rice; cook 2 minutes, stirring frequently. Reduce heat to medium. on; cook 3 minutes or until onion is

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Garlic

Onion

Rice

Stir in 2 cups broth mixture; cook 10 minutes or until liquid is nearly absorbed, stirring constantly.

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Broth

Add remaining broth mixture, 1/2 cup at a time, stirring constantly; cook until each portion of broth mixture is absorbed before adding the next (about 30 minutes total).

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Broth

Remove from heat.

Add peppers, squash, tomato, and remaining ingredients during last 5 minutes of cooking time.

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Peppers

Squash

Tomato

Remove from heat; cover and let stand 5 minutes.

Equipment

Ingredients

Servings:

355milliliters

uncooked Arborio rice or other short-grain rice 283grams

package frozen artichoke quarters 0teaspoons

freshly ground black pepper 3

garlic cloves, minced 1

green bell pepper 3Tbsps

olive oil 0teaspoons

paprika 296milliliters

frozen green peas, thawed 4

plum tomatoes, chopped 1

red bell pepper 1small

red onion, quartered and sliced 1teaspoons

saffron threads, crushed 0teaspoons

salt 1liters

vegetable broth 2smalls

yellow squash, halved

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Rabble Tempranillo with a 4.1 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.