Summer Veg Paella Recipe

Vegetarian Paella Dishing Out Health

WebFeb 17, 2020 · Heat 1/4 cup oil in a large high-sided skillet with a fitted lid over medium-high. Add onion, bell pepper, and mushrooms; cook 7 to 8 …

1. Heat 1/4 cup oil in a large high-sided skillet with a fitted lid over medium-high. Add onion, bell pepper, and mushrooms; cook 7 to 8 minutes, until softened. Add garlic, paprika, saffron, salt, and pepper; cook 2 minutes, until fragrant.
2. Add wine and cook 2 to 3 minutes, until mostly reduced. Stir in rice; cook 2 to 3 minutes, until rice begins to turn translucent. Stir in chickpeas, tomatoes, broth, and green peas. Bring to a low boil, reduce heat, cover, and cook 25 minutes.
3. Meanwhile, combine parsley, lemon zest and juice, and remaining 2 Tbsp. oil in a small bowl. Once rice is cooked, remove lid and cook 5 more minutes. Scatter parsley oil overtop, and garnish with olives, if desired.

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Summer Vegetable Paella using Seasonal Produce

WebAug 7, 2020 · Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil, after 1 minute season the oil with sea salt and …

1. Cut 1 peeled carrot down the middle and into 1/4 inch pieces, cut 1/2 red bell pepper into thin strips and into 1/4 inch pieces, cut 20 green beans in half, cut 1/2 zucchini into half moon shapes that are a 1/4 inch thick, finely shred 1 tomato, finely dice 1/2 onion and finely mince 4 cloves garlic
2. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil, after 1 minute season the oil with sea salt and add in the cut carrots, red bell pepper, green beans, zucchini and onions, mix with the olive oil, after 5 minutes and the zucchini is translucent, add in the minced garlic and continue to mix, after 30 seconds add in the shredded tomato, a generous 1/2 tsp sweet smoked paprika and season everything with sea salt & black pepper, mix until well combined
3. One minute after adding the shredded tomato, add in 2 3/4 cup vegetable broth and pinch in 1/2 tsp saffron threads, once the broth comes to a boil, let it boil for an extra minute to let the saffron infuse, then add in 1 cup of Spanish round rice, give it a quick mix so everything is evenly divided, after this do not mix the rice again, as it distrups the way the rice cooks
4. About 7 to 8 minutes after adding the rice, lower the fire to a low-medium heat and simmer for 3 to 5 minutes or until all the broth has incorporated into the rice, then hit the heat back to a medium-high and go for 60 to 75 seconds, this is to achieve the socarrat, the famous caramelized burnt rice underneath

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OnePan Quick + Easy Vegetarian Paella A Sassy Spoon

WebMay 23, 2024 · Add smoked paprika, salt and pepper. Stir and reduce to medium heat. Add cooked brown rice, vegetable stock and dry cooking …

1. In a pan, heat olive oil over medium-high heat. Add onion and garlic, and cook until translucent and fragrant, about 5 minutes.
2. Next, add the red pepper and mushrooms and cook for about another 5 minutes. Add smoked paprika, salt and pepper. Stir and reduce to medium heat.
3. Add cooked brown rice, vegetable stock and dry cooking wine. Simmer and cook for 5 minutes or until the liquid has been absorbed.
4. Stir in garbanzo beans, frozen peas, and capers. Cook for about 5 more minutes. Garnish with lemon slices and green onions. Serve and enjoy!

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