Springvegetablepaella Recipes

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SPRING VEGETABLE PAELLA



Spring Vegetable Paella image

No special pans required! Experience authentic-tasting paella with fresh vegetables, rice and saffron seasonings. It's quick and easy!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 pound asparagus, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
2 small zucchini, chopped (1 1/4 cups)
1 medium onion, chopped (1/2 cup)
4 cups cooked brown or regular long-grain rice
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 large tomatoes, seeded and chopped (2 cups)
2 cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 package (10 ounces) frozen green peas, thawed

Steps:

  • Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
  • Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
  • Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Nutrition Facts : Calories 435, Carbohydrate 90 g, Cholesterol 0 mg, Fiber 20 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg

VALERIE'S SUPER EASY OVEN PAELLA



Valerie's Super Easy Oven Paella image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
Extra-virgin olive oil
8 ounces Spanish chorizo, sliced thinly on the bias
2 1/2 cups thinly sliced Spanish onion (about 1 large onion)
2 tablespoons minced garlic (about 4 cloves)
2 cups unsalted chicken stock
1/3 cup bottled clam juice
One 14-ounce can chopped fire-roasted tomatoes
1 1/2 cups frozen peas
1 1/2 teaspoons sweet Spanish paprika
1/2 teaspoon saffron threads
Canola oil spray
2 1/2 cups bomba rice or other short-grain white rice such as Arborio
12 ounces jumbo shrimp (21/25 count), peeled and deveined, tails intact
1 pound littleneck clams
8 ounces Prince Edward Island mussels
1/4 cup pimiento-stuffed manzanilla olives, finely chopped
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the chicken with 1 teaspoon salt. Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Sear the chicken on all sides until almost cooked through and beginning to brown, 5 minutes. Stir in the chorizo; cook until it releases its oil and begins to brown, another 5 minutes. Stir in the onions and garlic; cook just until the garlic is toasted and the onions are slightly softened, 2 minutes more. Stir in the chicken stock, clam juice and fire-roasted tomatoes. Add the peas, paprika, saffron and 1 tablespoon salt. Increase the heat to medium and slowly bring the liquid to a boil.
  • Meanwhile, lightly spray a baking sheet with canola oil. Spread the rice evenly onto the tray and lightly spray with more canola oil. Toast the rice in the oven until light golden brown in spots, 10 minutes.
  • At this point, the chicken mixture should be boiling. Ladle it evenly over the rice and return the baking sheet to the oven. Cover the paella by inverting another baking sheet and placing it on top. Bake until the liquid is completely absorbed and the rice is cooked through, about 20 minutes. Carefully remove the top baking sheet, and then remove the paella from the oven. Preheat the broiler.
  • Sprinkle the shrimp with 1/2 teaspoon salt. Combine the shrimp with the clams and mussels in a large bowl.
  • Arrange the shrimp, clams and mussels on the paella with the shell openings facing up. Lightly drizzle with 1 tablespoon olive oil. Broil--keeping a close eye--until the shrimp are cooked through, the clams and mussels have opened, and the rice is crispy, 2 to 3 minutes for a top broiler or 5 to 6 minutes for a bottom broiler. Sprinkle immediately with the olives and parsley.

ROASTED VEGETABLE PAELLA



Roasted Vegetable Paella image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

2 pounds Holland bell peppers (red, yellow, and orange), cored, seeded, and cut into 1/2-inch-wide strips
2 pounds fennel bulbs, tops and cores removed, sliced 1/4 inch thick
1 pound baby eggplants, unpeeled, sliced crosswise 1/4 inch thick
1 large red onion, 3/4-inch-diced
Good olive oil
Kosher salt and freshly ground black pepper
2 cups (3/4-inch-diced) yellow onions (2 onions)
2 tablespoons minced garlic (6 cloves)
1 teaspoon saffron threads
1 1/2 cups Spanish paella rice, such as Calasparra
1 (12-ounce) jar roasted red peppers, undrained, such as Mancini
1 teaspoon smoked paprika (not regular paprika)
5 to 6 cups simmering chicken stock, preferably homemade
3 ounces freshly grated aged Manchego cheese
1/2 cup pitted Manzanilla or Cerignola olives, halved
1/2 cup thinly sliced scallions, white and green parts

Steps:

  • Preheat the oven to 425 degrees. Position two racks evenly spaced in the oven.
  • Put the bell peppers, fennel, eggplants, and red onion in a large bowl, add 1/2 cup olive oil, 1 tablespoon salt, and 1 teaspoon black pepper, and toss. Divide the vegetables between two sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally.
  • Meanwhile, heat 3 tablespoons of olive oil over medium heat in a 14- to 16-inch paella pan or large (11-inch) Dutch oven, such as Le Creuset. Add the yellow onions and saute for 6 to 8 minutes, until tender. Add the garlic and saffron and cook for one minute. Add the rice and cook for 2 minutes, stirring to coat the rice with oil. Place the jarred peppers (including their liquid) and paprika in the bowl of a food processor fitted with the steel blade and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons salt and cook uncovered over medium heat for 6 to 8 minutes, stirring occasionally, until the liquid is mostly absorbed, as you would cook risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of hot stock at a time whenever the liquid is absorbed, until the rice is al dente
  • Add the vegetables to the paella, add one more cup of stock, and stir carefully. If the paella is dry, add more hot stock. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.

AUTHENTIC SEAFOOD PAELLA



Authentic Seafood Paella image

Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.

Provided by Allrecipes

Categories     World Cuisine Recipes     European     Spanish

Time 55m

Yield 2

Number Of Ingredients 19

2 tablespoons olive oil
1 onion, finely diced
½ tomato, finely diced
1 pinch salt
½ tablespoon smoked paprika
6 fresh romano or green beans
½ cup canned butter beans, drained and rinsed
½ cup white rice
6 large shrimp
6 mussels
6 clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5 baby squid, cut into rings and tentacles
1 lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
  • Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
  • Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g

SPRING VEGETABLE PAELLA



Spring Vegetable Paella image

This is just delicious! Flavored with saffron, thyme, and extra-virgin olive oil, you're in for a taste treat! From Moosewood Restaurant Low-Fat Favorites.

Provided by Sharon123

Categories     Spanish

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 16

5 -6 artichoke hearts, packed in brine
1 1/2 cups brown rice
1 teaspoon salt
1 pinch saffron (I didn't have saffron, so substituted turmeric)
2 cups minced onions
1 cup finely chopped celery
2 cloves garlic, minced or pressed
1 tablespoon extra virgin olive oil
1 teaspoon dried thyme
1 red bell pepper, seeded and chopped
1 lb asparagus, rinsed,trimmed,and cut into two-inch pieces (about 2 cups)
1 1/2 cups fresh green peas or 1 1/2 cups frozen green peas (10-ounce package)
1 cup chopped tomato
salt & fresh ground pepper
1/2 cup chopped chives or 1/2 cup scallion
steamed snow peas (optional)

Steps:

  • Drain the artichoke hearts, reserving the brine.
  • Quarter the artichoke hearts and set aside.
  • Add water to the artichoke brine to make 2 1/2 cups of liquid and combine it with the rice, salt,and saffron in a heavy saucepan with a tight-fitting lid.
  • Cover and bring to a boil on high heat.
  • Reduce the heat and very gently simmer until the rice is tender and the liquid has been absorbed, 45 to 60 minutes.
  • When the rice has simmered for about 25 minutes, saute the onions, celery, and garlic in the olive oil on medium-high heat for about 5 minutes, until the onions soften.
  • Add the thyme, bell peppers, and asparagus, cover,and saute on medium heat,stirring frequently, for 5 minutes.
  • Add the peas, tomatoes, and reserved artichoke hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables are tender.
  • Add salt and pepper to taste.
  • To serve the paella, spread the rice on a large platter or in a large bowl.
  • Top the rice with the vegetables and their juices.
  • Sprinkle with chopped chives or scallions and steamed snow peas,if you like.
  • Enjoy!

Nutrition Facts : Calories 244.3, Fat 3.2, SaturatedFat 0.6, Sodium 563.8, Carbohydrate 48.1, Fiber 9.3, Sugar 6.5, Protein 9.2

SPRING VEGETABLE PAELLA



Spring Vegetable Paella image

Categories     Rice     Vegetable     Roast     Sauté     Vegetarian     Kentucky Derby     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

2 large fresh fennel bulbs (about 1 1/2 pounds total), trimmed, each cut into 8 wedges; 2 tablespoons chopped fronds reserved
12 ounces baby carrots (from about 4 bunches), trimmed, peeled
8 ounces turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups)
8 ounces 1 1/2-inch red-skinned new potatoes, halved
1/4 cup plus 3 tablespoons olive oil
1/4 cup plus 1 tablespoon chopped fresh parsley
4 garlic cloves, chopped
1 tablespoon paprika
1 teaspoon saffron threads, crushed
1 teaspoon salt
1 onion, chopped
4 plum tomatoes, chopped, seeds and juices reserved
2 1/4 cups arborio rice or medium-grain rice
1 14-ounce can vegetable broth
2 cups water
3/4 cup dry white wine
1 pound asparagus, trimmed, cut into 1-inch pieces
1 cup drained canned garbanzo beans (chickpeas)

Steps:

  • Preheat oven to 450°F. Toss fennel bulbs, carrots, turnips, potatoes, and 1/4 cup oil in large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed baking sheet. Roast until tender and brown around edges, about 1 hour.
  • Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt.
  • Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and saut�� until soft, about 8 minutes. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, water, and wine; bring to boil. Reduce heat to low, cover and simmer 15 minutes. Stir in asparagus, garbanzo beans, and roasted vegetables. Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining parsley.

VEGETABLE PAELLA



Vegetable Paella image

I love this dish! And that's saying a lot since there is no meat in it :) Makes a hearty meal. Original recipe found in "Land O Lakes Occasionally Vegetarian Recipe Collection". Even though it's from Land O Lakes, don't look for butter in this recipe - it's not there

Provided by Satisfied Kris

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped red pepper
2 teaspoons finely chopped fresh garlic
1 cup uncooked long grain rice
1 (14 1/2 ounce) can stewed tomatoes
1 (14 1/2 ounce) can vegetable broth
1 cup finely chopped carrot
1 teaspoon paprika
1 (6 1/2 ounce) jar marinated artichoke hearts, drained
1 cup eggplant (1 inch cubes)
1 cup zucchini (1 inch cubes)
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley

Steps:

  • In Dutch oven combine oil, onion, red pepper and garlic.
  • Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
  • Add rice.
  • Continue cooking 1 minute, stirring constantly, to coat with oil.
  • Add tomatoes, broth, carrots and paprika.
  • Bring to a boil.
  • Cover; reduce heat to medium low.
  • Cook 10 minutes, stirring once.
  • Add artichoke hearts, eggplant and zucchini.
  • Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
  • Add peas and parsley.
  • Continue cooking until heated through (3 to 4 minutes).
  • Serve!

SPRING VEGETABLE PAELLA



Spring Vegetable Paella image

Number Of Ingredients 12

1 pound asparagus spears, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, cut into 1/4-inch strips
1 1/4 cups sliced zucchini (about 1 medium)
1/2 cup chopped onion (about 1 medium)
4 cups cooked brown or regular long-gran rice
2 cups coarsely chopped seeded tomatoes (about 2 large)
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 tsp ground turmeric
2 (15-ounce) cans each garbanzo beans, rinsed and drained
1 (10-ounce) package frozen green peas, thawed

Steps:

  • Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender drain. Heat oil in Dutch oven over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.1 Serving: Calories 280 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 640mg Carbohydrate 58g (Dietary Fiber 10g) Protein 13g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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From spainonafork.com


PAELLA RECIPES | ALLRECIPES
Paella I. Rating: 4.5 stars. 190. A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove …
From allrecipes.com


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