Grilled Vegetarian Paella With Basil Tomato Slaw Recipes

VEGETABLE PAELLA ON THE GRILL

Vegetable Paella on the Grill image

Provided by Michael Symon : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 tablespoons oil (I'm using olive)
2 cups sliced mushrooms (I'm using cremini)
4 cloves garlic, sliced
2 bell peppers, sliced (I'm using red bell peppers)
1 onion, sliced (I'm using red)
Salt
2 cups fresh greens (I'm using kale)
Half 6-ounce can tomato paste (about 5 tablespoons)
1 pound short-grain rice (about 2 1/3 cups)
1 cup wine (I'm using white)
4 cups liquid (I'm using vegetable stock)
4 fried eggs, for serving
Chopped fresh cilantro, for topping, optional

Steps:

Heat a large saute or paella pan over medium heat or place on a grill over medium heat. Add the oil and when hot. Add the mushrooms and crisp for about 3 minutes. Add the garlic, peppers, onions and a large pinch of salt and cook until beginning to soften, about 3 minutes. Add the kale and cook for 1 minute. Stir in the tomato paste and cook for an additional minute. Add the rice and cook until toasted, a few minutes. Add the wine and cook until reduced by half, then add the stock and cook, stirring, until it comes to a simmer. Cook, undisturbed, until the liquid has been absorbed, the rice is cooked and a crust forms on the bottom of the pan, about 20 minutes.
Garnish the paella with the fried eggs and cilantro if you have it.

GRILLED VEGETARIAN PAELLA WITH BASIL-TOMATO SLAW

GRILLED VEGETARIAN PAELLA WITH BASIL-TOMATO SLAW image

Categories Rice

Number Of Ingredients 19

Ingredients

PAELLA 2 WAYS:
Olive oil to cook
4 cups basmati rice
5 minced large shallots
1 tablespoon garlic
1 heaping tablespoon minced ginger
Salt and black pepper to taste
1/2 tablespoon turmeric
6 cups vegetable stock
4 cups mixed grilled vegetables, 1/2-inch dice (1 zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, 1 fennel, 1/4-inch thick sliced and grilled with olive oil, salt and pepper)
BASIL-TOMATO SLAW:
1 bunch Thai basil (2 cups picked leaves)
3 heirloom tomatoes, julienned, different types and colors if possible
1 red onion, sliced
1 minced jalepeno
1/4 cup balsamic vinegar
1 tablespoon Chinese black vinegar
1/4 cup extra virgin olive oil
Salt and black pepper to taste

Steps:

PAELLA 2 WAYS: In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning. BASIL-TOMATO SLAW: In a bowl, combine everything and season. Check for flavor and set aside at room temperature. PLATING: Serve the paella in the skillet drizzled with the slaw on top. Prep Time: 10 minutes Cook Time: 1 hour 10 minutes

PAELLA WITH TOMATOES

Paella with Tomatoes image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 1/2 cups stock or water
1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 medium onion, minced
3 cloves garlic, minced (1 tablespoon)
1 tablespoon tomato paste
Large pinch saffron threads, optional
2 teaspoons Spanish pimenton (smoked paprika), or other paprika
2 cups Spanish or other short-grain rice
Minced fresh flat-leaf parsley, for serving

Steps:

Preheat the oven to 450 degrees F. Warm stock or water in a saucepan. Put the tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
Put the remaining 3 tablespoons oil in a 10-inch or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.
Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

PAELLA WITH TOMATOES

Paella With Tomatoes image

The cooking process for this simple paella is identical to any other: soften some onions in oil, add seasonings (including saffron, if you have it), rice and liquid and cook. Adding lightly seasoned tomatoes is the major difference in this recipe.

Provided by Mark Bittman

Categories dinner, grains and rice, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 1/2 cups stock or water
1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato paste
Large pinch saffron threads (optional)
2 teaspoons Spanish pimentón (smoked paprika), or other paprika
2 cups Spanish or other short-grain rice
Minced parsley for garnish

Steps:

Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.
Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 818 milligrams, Sugar 6 grams

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