VEGETABLE PAELLA ON THE GRILL
Provided by Michael Symon : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large saute or paella pan over medium heat or place on a grill over medium heat. Add the oil and when hot. Add the mushrooms and crisp for about 3 minutes. Add the garlic, peppers, onions and a large pinch of salt and cook until beginning to soften, about 3 minutes. Add the kale and cook for 1 minute. Stir in the tomato paste and cook for an additional minute. Add the rice and cook until toasted, a few minutes. Add the wine and cook until reduced by half, then add the stock and cook, stirring, until it comes to a simmer. Cook, undisturbed, until the liquid has been absorbed, the rice is cooked and a crust forms on the bottom of the pan, about 20 minutes.
- Garnish the paella with the fried eggs and cilantro if you have it.
VEGETARIAN PAELLA
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a large paella pan or skillet over medium-high heat.
- Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.
PAELLA ON THE GRILL
Provided by Bobby Flay | Bio & Top Recipes
Time 2h10m
Yield 10 servings
Number Of Ingredients 19
Steps:
- Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash. Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill. Let heat for at least 30 minutes before cooking.
- Brush the chicken with some of the canola oil and sprinkle with salt and pepper. Place the chicken skin-side down on the cooler part of the grill (the outer rim), to cook indirectly and slowly, and put the lid on. Cook the chicken until golden brown on both sides and almost completely cooked through, about 12 minutes for breasts and 15 minutes for thighs and wings. Remove to a sheet pan. Cut the breasts into 3 or 4 pieces.
- Combine the chicken stock and saffron in a medium saucepan and bring to a simmer, either on the hot part of the grill or on a burner. Add the clams, cover and cook until the clams open, 8 to 10 minutes. Remove the clams to a bowl. Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes. Transfer to a bowl. Discard any shellfish that don't open.
- Brush the shrimp, the cut sides of the lobsters, scallops, and cut sides of the lemons with some of the oil and sprinkle with salt and pepper on all sides. Grill the shrimp for about 1 minute per side. Grill the lobster cut-side down until charred and just cooked through, about 5 minutes. Remove the claws and the tails but leave the shells on; discard the bodies. Grill the scallops until slightly charred and almost cooked through, about 1 minute per side. Grill the lemon cut-side down until charred, about 45 seconds. Remove all ingredients to sheet pans.
- Heat 3 tablespoons canola oil in a large paella pan over direct heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.
- Add the rice and cook, stirring constantly, for a few minutes. Begin adding the stock 1 cup at a time and cook, stirring constantly, until the rice is al dente, about 25 minutes.
- Arrange the chicken, clams mussels, shrimp, scallop, peas, lobster and piquillo peppers in the rice. Squeeze the juice from 4 of the lemon halves over the top, and nestle the 4 other halves in the rice. Scatter the parsley over the top. Stir gently to bring some of the rice up from the bottom, and serve.
VEGETABLE PAELLA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium-high heat in a 10-inch saute pan with a lid. Add the onion and celery and saute until beginning to soften, about 4 minutes. Add the garlic, cherry tomatoes and salt and cook an additional 6 minutes, until the tomatoes begin to break down. Add the radishes and saute another 2 minutes. Add the vermouth and allow it to reduce by half. Add the chicken broth and then the saffron, rubbing it between your fingers to crumble a bit. Bring to a simmer and stir in the rice and the green beans. Simmer over medium-high heat, uncovered, for 5 minutes without disturbing. Scatter the red peppers and peas over the top and gently press them into the rice mixture; do not stir. Reduce the heat to medium, cover and simmer for 7 minutes. Uncover, raise the heat to high and cook for 3 minutes more, to make sure all the liquid is evaporated and to help develop a crust on the bottom. Remove the pan from the heat, cover and let rest for 5 minutes. Uncover, sprinkle with the smoked paprika and the parsley and serve.
PAELLA WITH TOMATOES
The cooking process for this simple paella is identical to any other: soften some onions in oil, add seasonings (including saffron, if you have it), rice and liquid and cook. Adding lightly seasoned tomatoes is the major difference in this recipe.
Provided by Mark Bittman
Categories dinner, grains and rice, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
- Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.
- Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
- Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 818 milligrams, Sugar 6 grams
More about "grilled vegetarian paella with basil tomato slaw food"
GRILLED VEGETABLE PAELLA RECIPE - TODAY.COM
From today.com
5/5 (4)Total Time 1 hr 20 minsCategory Entrées
- 1. Prepare the vegetables, using the instructions here as a general guideline: If using an artichoke, cut the points off the leaves. Trim 1/8 inch off the bottom of the stem. Cut the artichoke from crown to stem into 6 wedges (if using small artichokes, cut them in half). Cut out and discard the fibrous choke. Rub the cut sides with the half lemon to keep them from discoloring. Blanch the artichoke wedges or halves in boiling salted water for about 3 minutes, then drain in a colander and blot dry.
- 2. If using the onion, cut it from top to bottom into 6 wedges. Pin each crosswise with a toothpick (this keeps the wedges from falling apart).
- 3. If using broccolini, trim off the ends and separate it into stalks. If using zucchini, cut it in half lengthwise.Lightly brush the artichokes, onion, broccolini (or zucchini), green beans, corn, Padrón peppers and cherry tomatoes with the olive oil and season with salt and pepper.
- 4. Meanwhile, set up your grill for direct grilling and build a hot fire. Ideally, you’ll work over a grapevine or orange wood fire. If enhancing a charcoal fire, add the wood chunks or chips to the coals; if enhancing a gas fire, place the chunks or chips in your grill’s smoker box or place chunks under the grate directly over one or more burners. Brush or scrape the grill grate clean and oil it well.
VEGETABLE PAELLA RECIPE – FEASTING AT HOME
From feastingathome.com
GRILLED EGGPLANT & TOMATO PASTA RECIPE | EATINGWELL
From eatingwell.com
BEST VEGETABLE PAELLA RECIPE - HOW TO MAKE VEGETABLE PAELLA
From goodhousekeeping.com
ASTRAY RECIPES: GRILLED VEGETARIAN PAELLA WITH BASIL-TOMATO SLAW
From astray.com
VEGETARIAN PAELLA RECIPE - AUTHENTIC SPANISH RECIPES | BASCO
From bascofinefoods.com
GRILLED VEGETARIAN PAELLA WITH BASIL-TOMATO SLAW
From bigoven.com
GRILLED CHEESE WITH TOMATO & BASIL – A COUPLE COOKS
From acouplecooks.com
GRILLED VEGETARIAN PAELLA WITH BASIL-TOMATO SLAW
From pinterest.com
BEST VEGETARIAN PAELLA RECIPE - HOW TO MAKE VEGETARIAN PAELLA
From delish.com
GRILLED VEGETARIAN PAELLA WITH BASIL-TOMATO SLAW – RECIPES NETWORK
From recipenet.org
GRILLED VEGETARIAN PAELLA - BRADENCOOKBOOK.COM
From bradencookbook.com
GRILLED VEGETARIAN PAELLA WITH BASIL-TOMATO SLAW
From recipebridge.com
TOMATO SLAW RECIPES | BIGOVEN
From bigoven.com
GRILLED VEGETABLE PAELLA RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
GRILLED TOMATO, BASIL, AND MOZZARELLA FLATBREAD - RECIPES
From pamperedchef.com
GRILLED VEGETARIAN PAELLA WITH BASIL-TOMATO SLAW RECIPE
From recipebridge.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