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Vegetable Paella

January 16, 2015

When we went to Barcelona Paella was a must get dish. I wasn’t too impressed with it as it seemed to not have much flavor, and I’m not the biggest crustacean seafood lover around and it was filled with them. While in Boulder shortly thereafter, I got a veggie paella that was pretty darn good. I hunted around and found this recipe which is a starter and I’ll use to make improvements on.

Paella

Difficulty: Medium
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour
Yield: 6-8 servings
Taste: Mediocre

Ingredients:

4 3/4 cups chicken broth
Generous pinch (about 1/2 tsp) saffron threads
2 tbs extra virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, minced
1 red pepper, cut into strips
1 green pepper, cut into strips
1 tbs tomato paste
1 tsp sweet paprika
2 cups medium-grain rice
14 ounce can chopped tomatoes or 1 lb of fresh tomatoes
1/4 pound green beans, trimmed and cut in 1-inch lengths
2 or 3 baby artichokes, trimmed and sliced
1 can chickpeas, drained and rinsed
Salt and freshly ground pepper

Procedure:

1. Bring the stock to a simmer in a medium saucepan. Crush the saffron threads between your fingertips, and place in a small bowl. Add 1 tbs warm water, and set aside.

2. Heat the oil over medium heat in a large, heavy frying pan. Add the onion. Cook, stirring, until the onion is tender, about 5 minutes. Add the garlic, peppers and a generous pinch of salt. Cook, stirring, until the peppers begin to soften, about 3 minutes.

3. Add the tomato paste, paprika and rice. Cook, stirring, for 1 minute until the grains begin to crackle.

4. Add the tomatoes and cook, stirring, until they cook down slightly and smell fragrant, about 5 minutes.

5. Stir in the saffron with its soaking water, scraping in every last bit with a rubber spatula. Season generously with salt and pepper.

6. Add the stock, green beans, artichokes and chickpeas. Bring to a boil. Stir once, reduce the heat to medium-low, and simmer without stirring until the liquid has just about evaporated, about 10 to 15 minutes. Continue to simmer until the rice is dry, another 5 to 10 minutes. Remove from the heat and serve.

Source: Modified from New York Times

Nutritional information per serving (six servings): 432 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 81 grams carbohydrates; 8 grams dietary fiber; 261 milligrams sodium (does not include salt to taste); 13 grams protein

Nutritional information per serving (eight servings): 324 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 61 grams carbohydrates; 6 grams dietary fiber; 196 milligrams sodium (does not include salt to taste); 10 grams protein

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From → Main Dish, Travel

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