Best Zesty Veggie Paella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETABLE PAELLA



Vegetable Paella image

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

3 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped fine
1 1/2 teaspoons fine sea salt, divided
6 garlic cloves, pressed or minced
2 teaspoons smoked paprika
1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
2 cups short-grain brown rice*
1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
3 cups vegetable broth
1/3 cup dry white wine** or vegetable broth
1/2 teaspoon saffron threads, crumbled (optional)
1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
2 red bell peppers, stemmed, seeded and sliced into long, 1/2"-wide strips
1/2 cup Kalamata olives, pitted and halved
Freshly ground black pepper
1/4 cup chopped fresh parsley, plus about 1 tablespoon more for garnish
2 tablespoons lemon juice, plus additional lemon wedges for garnish
1/2 cup frozen peas

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

ZESTY VEGGIE PAELLA



Zesty Veggie Paella image

This dish is not only savory and zesty, but also very healthy. My family loved this dish and so will you! The vegetables and spices used can be switched and substituted for unlimited tasty combinations.

Provided by SpringShoot

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 1/2 cups chopped onions
1 red pepper, chopped
2 teaspoons chopped garlic
1 cup instant brown rice
1 (15 ounce) can stewed tomatoes
1 (15 ounce) can vegetable broth
1 teaspoon crushed red pepper flakes
2 cups zucchini, cut in 1-inch cubes
1 (6 1/2 ounce) jar artichoke hearts, drained
1 cup carrot, chopped
1/2 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Steps:

  • In a large pot, cook onion, red pepper, and garlic with olive oil over medium high heat; stir occasionally for about 5 minutes until vegetable are softened.
  • Add rice stir to coat with oil and vegetable mixture.
  • Add tomatoes, broth, and red pepper flakes.
  • Bring to a boil.
  • Cover and reduce heat to medium low.
  • Cook for 10 minutes; stirring occasionally.
  • Add zucchini, artichoke hearts, and carrots.
  • Continue to cook, covered, for 15-20 minutes until broth is almost absorbed.
  • Add peas and parsley and cook a few more minutes until heated through.

Nutrition Facts : Calories 139, Fat 3.9, SaturatedFat 0.6, Sodium 167.5, Carbohydrate 23.8, Fiber 4.8, Sugar 6.2, Protein 3.7

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 »

    #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #main-dish     #rice     #vegetables     #low-fat     #vegetarian     #dietary     #one-dish-meal     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #pasta-rice-and-grains     #brown-rice     #4-hours-or-less

Related Topics