VEGETABLE PAELLA
The best vegetable paella recipe! It's loaded with vegetables, chickpeas, and savory, smoky rice. This Spanish dish is perfect for serving at dinner parties, since it's vegetarian, vegan and gluten free. Recipe yields 6 hearty servings.
Provided by Cookie and Kate
Categories Main Dish
Time 1h15m
Number Of Ingredients 18
Steps:
- Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven. You're going to need a large Dutch oven (preferably 6 quarts/11-to-12" in diameter or bigger, although I got by with my 5.5-quart Le Creuset) or a large skillet with a snug-fitting lid (both must be oven-safe!).
- Preheat the oven to 350 degrees Fahrenheit. Heat 2 tablespoons of the oil in your Dutch oven or skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook until the onions are tender and translucent, about 5 minutes.
- Stir in the garlic and paprika and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt.
- Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50 to 55 minutes.
- Meanwhile, line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, combine the artichoke, peppers, chopped olives, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and about 10 twists of freshly ground black pepper. Toss to combine, then spread the contents evenly across the pan.
- Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40 to 45 minutes. Remove from the oven and let the vegetables cool for a few minutes. Add 1/4 cup parsley to the pan and the lemon juice, and toss to combine. Season with salt and pepper, to taste. Set aside.
- For optional socarrat (crispy bottom-beware that you might have to scrub burnt bits from your pot later if you do this): Uncover the pot of baked rice, transfer it to the stovetop and cook over medium-high heat for about 5 minutes, rotating the pot as needed, until the bottom layer of rice is well browned and crisp.
- Socarrat or not, sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes. Garnish with a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls, with lemon wedges on the side.
Nutrition Facts : ServingSize 1 entree serving, Calories 437 calories, Sugar 8.2 g, Sodium 1265.8 mg, Fat 15.6 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 71.4 g, Fiber 11.3 g, Protein 9.8 g, Cholesterol 0 mg
VEGETABLE PAELLA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 18
Steps:
- 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.
- Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
- 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. Add the mushrooms and cook for 1 to 2 minutes. 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. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
- 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. Garnish with parsley, if desired
VEGETABLE PAELLA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 3 cups water in a saucepan over high heat until steaming; reduce the heat to low and cover to keep hot. Heat 1 tablespoon olive oil in a paella pan or very large skillet over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a bowl.
- Add 2 more tablespoons olive oil to the skillet. Add the mushrooms in an even layer and season with salt and pepper. Increase the heat to high and cook, stirring, until browned and tender, 4 to 5 minutes.
- Add the remaining 1 tablespoon olive oil, the scallion whites, garlic and paprika; stir until the paprika is toasted, 30 seconds. Stir in the wine and cook until the pan is almost dry, about 1 minute. Add 3 cups hot water, the cauliflower, rice, 1 teaspoon salt and a few grinds of pepper. Stir once to distribute the ingredients but don?t stir again. Bring to a boil, then reduce the heat to medium low; cover with a lid or foil and cook until the liquid is absorbed and the rice is tender, about 14 minutes.
- Uncover and arrange the roasted pepper and olives on top. Increase the heat to medium to crisp the bottom, moving the pan for even browning, about 1 more minute. Top with the parsley and scallion greens.
Nutrition Facts : Calories 390, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 488 milligrams, Carbohydrate 55 grams, Fiber 5 grams, Protein 7 grams, Sugar 3 grams
VEGETABLE PAELLA
Add a hearty dish to your Spanish cuisine night! Enjoy this tasty vegetable and brown rice paella that's made in skillet - a wonderful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Cook rice in water as directed on package; set aside and keep warm.
- In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.
- In 10-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.
- Stir in remaining ingredients.
Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 0 mg, Fat 1, Fiber 14 g, Protein 15 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g
MIXED VEGETABLE PAELLA (PAELLA DE VERDURAS)
Make and share this Mixed Vegetable Paella (Paella De Verduras) recipe from Food.com.
Provided by ratherbeswimmin
Categories Spanish
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400° (if using a gas oven), 450° if using an electric oven.
- Heat the vegetable broth, 1 cup water, the saffron, and a pinch of salt in a medium saucepan over medium heat, then keep hot over low heat.
- In a paella pan that measures 13 inches across the top, heat the oil over high heat.
- Add in the red peppers, zucchini, peas, beans, carrots, mushrooms, and scallions; stir/saute for 10 minutes until vegetables start to soften.
- Add in the garlic; saute for 2 minutes.
- Add in the tomatoes and paprika; cook for 1 minute.
- Stir in the rice; pour in the hot broth, then bring to a boil over high heat.
- Season generously with salt to taste; boil for 5 minutes stirring occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice.
- Transfer the pan to the oven; bake, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes in an electric oven.
- Remove the pan from the oven, cover with foil, and let stand in a warm place for 5-10 minutes until the rice is cooked to taste.
- To make the socarrat, uncover the pan, place over burner, cook over med-high heat, without stirring for about 2 minutes until a crust of rice forms on the bottom of the pan (be careful not to let it burn); serve straight from the pan.
Nutrition Facts : Calories 444.6, Fat 11.4, SaturatedFat 1.6, Sodium 38.6, Carbohydrate 77.6, Fiber 8.6, Sugar 9.1, Protein 9.3
More about "mixed vegetable paella paella de verduras recipes"
MIXED VEGETABLE PAELLA RECIPE - PETER LEE | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr 30 minsCategory Rice
- Heat 2 tablespoons oil in a 15-inch carbon steel paella pan over high until shimmering. Add squash and mushrooms; cook, undisturbed, until browned on 1 side, about 3 minutes. Continue cooking, stirring occasionally, until browned in all over, about 3 minutes. Transfer to a small bowl; set aside.
- Reduce heat to medium-low; add onion, bell pepper, 1/2 teaspoon salt, and remaining 3 tablespoons oil. Cook, stirring often, until onion darkens around edges, about 15 minutes, stirring in garlic during final 1 minute of cook time.
- Stir diced tomatoes and tomato paste into mixture, scraping up browned bits on bottom of pan with a wooden spoon. Cook, stirring often, until liquid in pan evaporates and tomato paste sizzles, 3 to 5 minutes. Stir in vegetable stock, saffron, and remaining 1 teaspoon salt. Increase heat to high, and bring to a boil. Stir in chard and squash mixture. Sprinkle rice over mixture, stirring gently to disperse evenly.
- Return mixture to a boil over medium-high. Boil until rice grains are just above top of stock, about 10 minutes.
CAMINO RECIPE: VEGETABLE PAELLA - CAMINOWAYS.COM
From caminoways.com
EASY ONE POT VEGETABLE PAELLA (VEGAN) - EASY PEASY …
From easypeasyfoodie.com
EASY VEGGIE PAELLA RECIPE - VEGGIES DON'T BITE
From veggiesdontbite.com
THE RECIPE OF THE VEGETABLE PAELLA OR VEGETARIAN PAELLA
From the-paella.com
MIXED PAELLA RECIPE - LA BIBLE DE LA PAELLA
From the-paella.com
AN AMAZING VEGETARIAN PAELLA - 101 COOKBOOKS
From 101cookbooks.com
VEGAN PAELLA (QUICK + EASY SPANISH RECIPE) - THE …
From simple-veganista.com
PAELLA DE VERDURAS | COOK'S ILLUSTRATED
From cooksillustrated.com
VEGETARIAN PAELLA (PAELLA VEGETARIANA) RECIPE - THE …
From thespruceeats.com
VEGETABLE PAELLA RECIPE (SPANISH, EASY TO MAKE) - VIBRANT
From realandvibrant.com
MIXED VEGETABLE PAELLA RECIPE - FOOD NEWS
From foodnewsnews.com
EASY VEGETABLE PAELLA RECIPE - SPANISH VEGETARIAN PAELLA
From spanishsabores.com
BEST PAELLA VERDURAS RECIPE - HOW TO MAKE VEGETARIAN-STYLE …
From food52.com
BEST CHINESE FOOD RECIPES: MIXED VEGETABLE PAELLA (PAELLA DE …
From chinesefoodrecipesbook.blogspot.com
SPANISH VEGETABLE PAELLA USING BASIC PANTRY STAPLES
From spainonafork.com
MIXED VEGETABLE PAELLA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VEGETABLES PAELLA - PAELLA DE VERDURAS - COOKING WITH IKO
From cookingwithiko.com
VEGETABLE PAELLA RECIPE » USED IN PAELLA COOKING CLASS - MY FIRST …
From myfirstpaella.es
EASY VEGETARIAN PAELLA - A COUPLE COOKS
From acouplecooks.com
QUICK MENU IDEAS: VEGETABLE PAELLA - COOK'S ILLUSTRATED
From cooksillustrated.com
BEST VEGETARIAN PAELLA RECIPE - HOW TO MAKE VEGETARIAN PAELLA
From delish.com
EASY VEGETABLE PAELLA - A VALENCIAN CLASSIC - FUSS FREE FLAVOURS
From fussfreeflavours.com
ORIGINALPAELLA - EASY VEGETABLE PAELLA RECIPE
From originalpaella.com
BEST VEGETABLE PAELLA RECIPE - HOW TO MAKE VEGETABLE PAELLA
From goodhousekeeping.com
LOCO FOR LOQUITA'S VEGETABLE PAELLA - PLANTFULL KITCHEN
From plantfullkitchen.com
VEGETABLE PAELLA - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
VEGETABLE PAELLA RECIPE | FEASTING AT HOME
From feastingathome.com
AUTHENTIC SPANISH VEGETABLE PAELLA | SO GOOD YOU WON´T MISS THE …
From spainonafork.com
VEGETABLE PAELLA | VEGAMECUM
From vegamecum.com
RECETA DE PAELLA DE VERDURAS - VEGETARIAN PAELLA RECIPE
From tienda.com
EASY VEGETABLE PAELLA RECIPE - PAELLITA THE EASY PAELLA
From paellita.com
SPANISH PAELLA RECIPE – A COUPLE COOKS
From acouplecooks.com
PAELLA VERDURA VEGETABLE PAELLA MY VERSION
From richmegafood.com
EASY VEGETABLE PAELLA - VEGAN FAMILY RECIPES
From veganfamilyrecipes.com
MIXED PAELLA - CELINE'S RECIPES
From celinesrecipes.com
PAELLA MIXTA – STEFAN'S GOURMET BLOG
From stefangourmet.com
VEGETABLE PAELLA – BEAT THE BUDGET
From beatthebudget.com
VEGETARIAN PAELLA (VEGAN AND READY IN 30 MINUTES!)
From gatheringdreams.com
PAELLA DE VERDURAS / SPANISH VEGETABLE PAELLA
From richmegafood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search