Vegetable Paella

Name: Vegetable Paella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 128 grams package frozen baby artichokes, thawed, quartered; 425 grams cannellini (white kidney beans), rinsed, drained; 473 milliliters chopped escarole or chard; 118 milliliters shelled fresh peas or frozen peas; 2 larges garlic cloves, minced; 710 milliliters chicken stock or canned low-salt broth; 2 Tbsps olive oil; 1 medium onion, diced; 1 teaspoons paprika; 1 red bell pepper, diced; 355 milliliters paella rice, Arborio rice, or medium-grain white rice; 0 teaspoons saffron threads; 1 teaspoons salt; 237 milliliters drained canned ready-cut tomatoes; 118 milliliters water

The recipe Vegetable Paella could satisfy your European craving in approximately 45 minutes. This recipe serves 6. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 322 calories, 12g of protein, and 6g of fat per serving. 1 person found this recipe to be scrumptious and satisfying. If you have paprika, paella rice, garlic cloves, and a few other ingredients on hand, you can make it.

Instructions

Bring water to a boil in small saucepan.

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Water

Equipment you will use

Sauce Pan

Add saffron, cover and remove from heat.

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Saffron

Let stand 10 minutes.

Heat olive oil in heavy large saucepan over medium-high heat.

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Olive Oil

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Sauce Pan

Add bell pepper and onion and sauté until onion is golden, about 8 minutes.

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Bell Pepper

Onion

Add artichokes and garlic and sauté 5 minutes. Reduce heat to low.

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Artichoke

Garlic

Add rice and stir to coat with oil.

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Rice

Cooking Oil

Add chicken stock, escarole and tomatoes and bring to boil, stirring frequently.

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Chicken Stock

Escarole

Tomato

Add saffron water, paprika and salt. Reduce heat to medium-low. Cover and cook 15 minutes.

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Paprika

Saffron

Water

Salt

Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes.

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Beans

Peas

Rice

Remove saucepan from heat.

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Sauce Pan

Let stand 5 minutes and serve.

Per serving: calories, 320.49; fat, 6.29 g; sodium, 378 mg; cholesterol, 0 mg

Bon Appétit

Equipment

Sauce Pan

Ingredients

Servings:

128grams

package frozen baby artichokes, thawed, quartered 425grams

cannellini (white kidney beans), rinsed, drained 473milliliters

chopped escarole or chard 118milliliters

shelled fresh peas or frozen peas 2larges

garlic cloves, minced 710milliliters

chicken stock or canned low-salt broth 2Tbsps

olive oil 1medium

onion, diced 1teaspoons

paprika 1

red bell pepper, diced 355milliliters

paella rice, Arborio rice, or medium-grain white rice 0teaspoons

saffron threads 1teaspoons

salt 237milliliters

drained canned ready-cut tomatoes 118milliliters

water

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. 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. One wine you could try is Hacienda Lopez de Haro Tempranillo. It has 4.7 out of 5 stars and a bottle costs about 12 dollars.