Vegetable Paella Recipe Spanish Style Vegetable Rice Food

VEGETABLE PAELLA

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.

ROASTED VEGETABLE PAELLA

Steps:

• Preheat the oven to 425 degrees. Position two racks evenly spaced in the oven.
• Put the bell peppers, fennel, eggplants, and red onion in a large bowl, add 1/2 cup olive oil, 1 tablespoon salt, and 1 teaspoon black pepper, and toss. Divide the vegetables between two sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally.
• Meanwhile, heat 3 tablespoons of olive oil over medium heat in a 14- to 16-inch paella pan or large (11-inch) Dutch oven, such as Le Creuset. Add the yellow onions and saute for 6 to 8 minutes, until tender. Add the garlic and saffron and cook for one minute. Add the rice and cook for 2 minutes, stirring to coat the rice with oil. Place the jarred peppers (including their liquid) and paprika in the bowl of a food processor fitted with the steel blade and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons salt and cook uncovered over medium heat for 6 to 8 minutes, stirring occasionally, until the liquid is mostly absorbed, as you would cook risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of hot stock at a time whenever the liquid is absorbed, until the rice is al dente
• Add the vegetables to the paella, add one more cup of stock, and stir carefully. If the paella is dry, add more hot stock. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.

VEGETABLE PAELLA

Steps:

• Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
• Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
• Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
• Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

MURCIAN STYLE VEGETABLE PAELLA

Steps:

• Dice the mushrooms into bite size pieces and sear in the hot olive oil.
• Remove with a slotted spoon (keeping the oil in the pan) and reserve.
• In the same oil, fry the cloves of whole garlic until tender.
• Remove the cloves of garlic and mash in a mortar and pestle with the parsley and saffron too.
• Add the vegetables to the pan and sauté in the hot olive oil for two minutes.
• Add the garlic paste and the mushrooms (with any juices that came out) back to the pan.
• Add one cup of stock and let everything simmer at a low heat for 20 minutes.
• Add the two cup of rice and four cups of stock to the pan.
• Give everything a stir and bring the mixture to a boil.
• As soon as the liquid starts to boil, lower the heat to low and let it cook for 15-20 minutes -- don't stir during this time!
• When the rice is al dente and the liquid is absorbed, you're ready to eat!
• To get the beloved "socarrat" (the caramelized, lightly burnt crust on the bottom of the paella pan) put a kitchen towel over the finished rice and let it rest for 5 minutes. Then remove the towel and put the paella back on the heat on high. Any liquid at the bottom of the pan will start to evaporate, and when you start to hear a sizzle (in Spain we say it sounds like rain) let it caramelize for about 30 seconds (it should not smell burnt). Remove and serve immediately.

PAELLA STYLE RICE

Steps:

• Heat the olive oil in a saucepan. Add the garlic and saute a few seconds. Add the rice and saute a minute, then add the saffron and wine and broth. Bring to a boil, cut back to a simmer and cook for 15 minutes, over very low heat, or until almost tender. Season to taste with salt and pepper; keep off heat, covered, until rice kernels are cooked through.

ROAST VEGETABLE PAELLA

Steps:

• Bring chicken broth and saffron to boil over medium-high heat, reduce heat & simmer 20 minutes.
• Toss together bell pepper strips, zucchini, and 1 tablespoon oil; place in an even layer.
• in a 15x10-inch jellyroll pan. Sprinkle with oregano & thyme.
• Bake at 400°F for 25-30 minutes or until tender, stirring once.
• Sauté garlic and jalapeño in remaining 1 tablespoon hot oil in a large skillet over medium heat 20-25 minutes, or until onion is caramelized. Add tomatoes, and cook, stirring often, 3-5 minutes or until liquid is absorbed.
• Add uncooked rice and chicken broth mixture skillet, bring to a boil. Cover, reduce heat, and simmer 20-30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes.
• Serve with lemon wedges.

VEGETABLE PAELLA

Steps:

• Dissolve the saffron in the vegetable stock.
• Prepare all the ingredients and have them lined up in front of you in the order listed above.
• Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft.
• Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
• Make a well in the center, put the tomatoes in the well and the paprika on top.
• Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: If it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice.
• Season with pepper and stir.
• Scatter as much of the rice as you think will fit over the stock, stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This should take about 20 minutes, stirring occasionally.
• Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
• Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot.
• Also nice cold eaten as leftovers.