Vegetarian Paella

Name: Vegetarian Paella
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 1 bunch asparagus, ends trimmed, cut into 2-inch pieces; 2 bay leaves; 397 grams diced tomatoes; 237 milliliters sliced carrots; 473 milliliters cooked rice; 59 milliliters chopped fresh parsley leaves; 2 cloves garlic, minced; 237 milliliters marinated artichoke hearts, quartered; 2 teaspoons olive oil; 1 teaspoons paprika; 118 milliliters frozen green peas; 6 to 8 saffron threads; 4 servings Salt and freshly ground black pepper; 227 grams soy sausage, cut into 1-inch pieces; 237 milliliters baby squash or sliced zucchini; 118 milliliters reduced-sodium vegetable broth; 237 milliliters sliced yellow squash

You can never have too many main course recipes, so give Vegetarian Paellan a try. One serving contains 456 calories, 18g of protein, and 22g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of vegetable broth, bay leaves, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert. It is a budget friendly recipe for fans of European food. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Watch how to make this recipe.

Heat oil in a large paella pan or skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add soy sausage and garlic and cook 2 minutes.

Ingredients you will need

Veggie Sausage

Garlic

Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes.

Ingredients you will need

Artichoke

Bay Leaves

Asparagus

Tomato

Zucchini

Carrot

Paprika

Saffron

Squash

Peas

Add rice and broth and cook for 5 minutes, until liquid is absorbed.

Ingredients you will need

Broth

Rice

Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves

Parsley

Equipment

Frying Pan

Ingredients

Servings:

1bunch

asparagus, ends trimmed, cut into 2-inch pieces 2

bay leaves 397grams

diced tomatoes 237milliliters

sliced carrots 473milliliters

cooked rice 59milliliters

chopped fresh parsley leaves 2cloves

garlic, minced 237milliliters

marinated artichoke hearts, quartered 2teaspoons

olive oil 1teaspoons

paprika 118milliliters

frozen green peas 6

to 8 saffron threads 4servings

Salt and freshly ground black pepper 227grams

soy sausage, cut into 1-inch pieces 237milliliters

baby squash or sliced zucchini 118milliliters

reduced-sodium vegetable broth 237milliliters

sliced yellow squash

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks 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 Abadia Retuerta Pago Negralada Tempranillo. It has 5 out of 5 stars and a bottle costs about 123 dollars.