Vegetable Paella

Name: Vegetable Paella
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 8 baby artichokes, trimmed and halved (see Cooks Note); 59 milliliters capers, drained; 0 teaspoons cayenne pepper; 473 milliliters dry white wine; 1 large bulb fennel, cut into 8 wedges; 3 cloves garlic, finely chopped; 1 large Japanese eggplant, cut into 2-inch pieces; 8 servings Kosher salt; 59 milliliters extra-virgin olive oil, plus more for drizzling; 1 small onion, finely chopped; 2 teaspoons paprika; 59 milliliters piquillo or roasted red peppers, cut into strips; 1 teaspoon saffron threads; 113 grams shiitake mushrooms, stemmed; 591 milliliters short-grain paella rice; 113 grams haricots verts or string beans, halved if large; 8 vine-ripened plum tomatoes

The recipe Vegetable Paellan is ready in about 1 hour and 30 minutes and is definitely an awesome gluten free and vegan option for lovers of European food. One portion of this dish contains around 10g of protein, 8g of fat, and a total of 429 calories. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of baby artichokes, string beans, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Ingredients you will need

Olive Oil

Tomato

Salt

Equipment you will use

Bowl

Oven

Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Ingredients you will need

Ground Cayenne Pepper

Paprika

Saffron

Garlic

Onion

Salt

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.

Ingredients you will need

Baby Artichoke

Eggplant

Fennel

Equipment you will use

Frying Pan

Add the mushrooms and cook for 1 to 2 minutes.

Ingredients you will need

Mushrooms

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.

Ingredients you will need

Haricots Verts

Capers

Water

Rice

Salt

Wine

Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.

Ingredients you will need

Tomato

Equipment you will use

Frying Pan

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.

Ingredients you will need

Piquillo Pepper