EASY VEGETARIAN PAELLA
This vegetarian paella recipe is full of delicious, hearty flavor! A vegan spin on the classic Spanish recipe, it pleases everyone.
Provided by Sonja Overhiser
Categories Main Dish
Time 45m
Number Of Ingredients 16
Steps:
- Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices. Slice the roasted red peppers into strips, and set aside.
- Measure out all the remaining ingredients before you start. The cooking process goes fast!
- In your largest skillet or a 4-serving paella pan, heat olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the smoked paprika and red pepper flakes and 1/4 teaspoon of the salt, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, chickpeas, saffron and the remaining 1 1/2 teaspoon kosher salt. Stir, then immediately sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet). If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
- When the top of the rice is beginning to show through the liquid, about 10 minutes into the cook time, press the artichokes, peas, and red pepper strips lightly into the rice.
- In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you'll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice - you shouldn't see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
- When the paella is done, squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.
Nutrition Facts : Calories 480 calories, Sugar 6 g, Sodium 644.2 mg, Fat 13.1 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 82.6 g, Fiber 20.1 g, Protein 15.6 g, Cholesterol 0 mg
VEGETARIAN PAELLA
This freshly made vegetarian paella recipe can be the ideal mid-week meal but can also pack a load of flavour. It takes more skill to make a vegetarian paella taste flavourful and here's my recipe that will help you create that.
Provided by Javier De La Hormaza
Categories Paella Recipes, Spanish Vegetarian Recipes
Yield 4 people
Number Of Ingredients 16
Steps:
- Pre-heat your oven to 150°C/300°F/Gas Mark 5.
- To prepare the red pepper, pre-heat the oven grill and cut the peppers in half lengthways. Place both halves on a roasting tin, skin side up and brush with some olive oil and place under the grill and cook until the skins are completely black. Remove from the heat and cover with a tea towel. Once the pepper halves are cooled down, peel the skins off and cut into long strips and set aside.
- Prepare the saffron by lightly toasting the threads on a low heat in a dry pan for a couple of minutes. Transfer the threads into a pestle and mortar and lightly crush them. Pour 4 tablespoons of the hot stock and cover to infuse while you make the paella rice.
- In a large paella pan (45cm diameter) or a large shallow casserole dish, heat one tablespoon of the oil. Once hot, add the runner beans and green asparagus and fry for about 2 minutes on each side until golden brown, season with salt. Remove from the pan and set aside. Allow the paella pan to cool down for a couple of minutes.
- Add the remaining olive oil to the paella pan and gently fry on a low heat the chopped garlic and spring onions until soft, about 3 minutes. Add the paella rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Add the smoked paprika and stir the rice for 30 seconds, followed by the tomato sofrito sauce. Once the sofrito has cooked into the rice, pour in the hot vegetable stock, followed by the saffron infused stock, frozen peas, red pepper slices and white beans. Season with salt and spread the rice out evenly to cover the bottom of the paella pan.
- Bring the paella to the boil. If you have a timer, set it to 17 minutes. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Check the stock for seasoning and add some more salt if necessary, stir the rice, add the grilled artichoke halves, fried runner beans and asparagus and place the pan in the oven. After 12 minutes, remove the pan from the oven.
- Allow the paella to rest for 5 minutes before serving garnished with lemon wedges.
PAELLA II
A tasty seafood dish you must try!
Provided by Dell
Categories Spanish Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
- Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
- Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
- Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
- Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 52 g, Cholesterol 72.4 mg, Fat 6.2 g, Fiber 2 g, Protein 23.3 g, SaturatedFat 1.3 g, Sodium 84 mg, Sugar 1.4 g
VEGETARIAN PAELLA
A quick-to-make yet elegant dish fit for company from Prevention's The Healthy Cook Cookbook and submitted for Zaar World Tour II.
Provided by Debs Recipes
Categories One Dish Meal
Time 29m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, sauté onions and garlic for one minute; add water, salt, and saffron and bring to boil; stir in rice and carrots; return to boil then reduce heat to low, cover and simmer for 20 minutes or until rice is tender.
- Add peas, garbanzo beans, and red peppers to pan and replace lid; simmer for another 2 minutes or until liquid has been absorbed; remove from heat and stir to fluff up rice and distribute the vegetables; season with fresh-ground black pepper and serve.
Nutrition Facts : Calories 228.3, Fat 3.1, SaturatedFat 0.5, Sodium 547.2, Carbohydrate 43.5, Fiber 4.6, Sugar 4, Protein 6.5
VEGETARIAN PAELLA II
Number Of Ingredients 12
Steps:
- Heat the oil in a large, deep pan. Add the long-grain brown rice and onion slices and stir until the rice is coated and begins to turn opaque. Add the garlic, saffron, stock, lemon rind and salt and pepper. Mix well, then bring to a boil. Mix again, to distribute the saffron coloring. Arrange the vegetables and olives attractively on top of the rice. Bring to a boil. Cover with a lid or foil and simmer for 45 minutes. Sprinkle with parsley and serve straight from the pan. May be served with blanched almonds, slivered Brazil nuts or whole cashew nuts- separately, in a bowl - for people to help themselves to if they like. Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to 6 globe artichokes instead of the leeks. Very tender baby artichokes can simply be quartered otherwise cut the leaves and choke from the artichokes, then halve or quarter the artichoke bottoms. Garnish with artichoke leaves.
Nutrition Facts : Nutritional Facts Serves
PAELLA II
A tasty seafood dish you must try!
Provided by Allrecipes Member
Categories Spanish Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
- Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
- Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
- Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
- Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 52 g, Cholesterol 72.4 mg, Fat 6.2 g, Fiber 2 g, Protein 23.3 g, SaturatedFat 1.3 g, Sodium 84 mg, Sugar 1.4 g
More about "vegetarian paella ii recipes"
VEGETABLE PAELLA | DINNER RECIPES | TESCO REAL FOOD
From realfood.tesco.com
PAELLA RECIPE FOR TWO - PAELLA PARA DOS - THE SPRUCE EATS
From thespruceeats.com
VEGAN PAELLA RECIPE: A TWIST ON SPANISH PAELLA W/ …
From thedevilwearsparsley.com
VEGETARIAN PAELLA – RECIPE – LOVE VEGAN RECIPES
From loveveganrecipes.com
VEGAN PAELLA RECIPE | EAT SMARTER USA
From eatsmarter.com
VEGETARIAN PAELLA - RECIPE - SHANTI SHOP
From shanti-shop-online.com
VEGETARIAN PAELLA RECIPE - RECIPEZAZZ.COM
From recipezazz.com
WHEATBERRY ‘PAELLA’ WITH CHICKPEAS & LEEKS II RECIPE | RECIPES ...
From in.pinterest.com
READ THE VEGETARIAN PAELLA RECIPE ONLINE - FOOD NEWS
From foodnewsnews.com
VEGAN PAELLA – RECIPES FROM PINS
From recipesfrompins.com
VEGETABLE PAELLA II | RECIPES WIKI | FANDOM
From recipes.fandom.com
QUICK VEGETARIAN PAELLA RECIPE | SAY MMM
From saymmm.com
34 VEGETARIAN & VEGAN PAELLA IDEAS | PAELLA RECIPE, PAELLA, …
From pinterest.com
VEGETARIAN PAELLA RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPANISH PAELLA II | RECIPES WIKI | FANDOM
From recipes.fandom.com
VEGETARIAN PAELLA - RECIPE - FOODIE VEGANS
From foodievegans.com
VEGETARIAN PAELLA - RECIPES
From nicholaswilde.io
TRADITIONAL VEGETABLE PAELLA WITH HEURA (ADAPTED TO VEGAN)
From veganvegetarian.recipes
VEGETARIAN PAELLA RECIPE - RECIPEZAZZ.COM
From recipezazz.com
VEGETARIAN PAELLA – RECIPE | UNLOCK VEGAN RECIPES
From unlockveganrecipes.com
VEGETARIAN PAELLA RECIPE: HOW TO MAKE VEGETABLE PAELLA
From do6eyjibs3jse.cloudfront.net
VEGETARIAN PAELLA RECIPE | RECIPELAND
From recipeland.com
AMAZING VEGETARIAN AND VEGAN PAELLA RECIPE - VEGGIECUREAN
From veggiecurean.com
VEGETARIAN PAELLA - RECIPE
From richmegafood.com
VEGETARIAN PAELLA – RECIPE – LEAGUEOFVEGANS.COM
From leagueofvegans.com
VEGETABLE PAELLA: AN EASY VEGETARIAN RECIPE FOR THE WHOLE FAMILY
From biopronut.com
EASY VEGETARIAN PAELLA | RECIPE CART
From getrecipecart.com
VEGAN PAELLA - MADE IN HACKNEY
From madeinhackney.org
RECIPES > RICE > HOW TO MAKE VEGETARIAN PAELLA
From mobirecipe.com
VEGETARIAN PAELLA RECIPE | BROWN THOMAS
PAELLA RECIPE VEGETARIAN INDIAN | DEPORECIPE.CO
From deporecipe.co
EASY VEGAN PAELLA (1 PAN!) – VEGAN & VEGETARIAN RECIPES 2022
From veganvegetarian.recipes
24 VEGAN PAELLA IDEAS | VEGETARIAN, PAELLA, VEGAN RECIPES
From pinterest.co.uk
AN AMAZING VEGETARIAN PAELLA RECIPE - FOOD NEWS
From foodnewsnews.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