VEGETABLE PAELLA RECIPES RECIPES
VEGETABLE PAELLA RECIPE - FOOD.COM
I love this dish! And that's saying a lot since there is no meat in it :) Makes a hearty meal. Original recipe found in "Land O Lakes Occasionally Vegetarian Recipe Collection". Even though it's from Land O Lakes, don't look for butter in this recipe - it's not there
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In Dutch oven combine oil, onion, red pepper and garlic.
- Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
- Add rice.
- Continue cooking 1 minute, stirring constantly, to coat with oil.
- Add tomatoes, broth, carrots and paprika.
- Bring to a boil.
- Cover; reduce heat to medium low.
- Cook 10 minutes, stirring once.
- Add artichoke hearts, eggplant and zucchini.
- Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
- Add peas and parsley.
- Continue cooking until heated through (3 to 4 minutes).
- Serve!
Nutrition Facts : Calories 173.6, FatContent 3.9, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 169.4, CarbohydrateContent 31.8, FiberContent 4.2, SugarContent 6, ProteinContent 4.4
VEGETABLE PAELLA RECIPE - FOOD.COM
I love this dish! And that's saying a lot since there is no meat in it :) Makes a hearty meal. Original recipe found in "Land O Lakes Occasionally Vegetarian Recipe Collection". Even though it's from Land O Lakes, don't look for butter in this recipe - it's not there
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In Dutch oven combine oil, onion, red pepper and garlic.
- Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
- Add rice.
- Continue cooking 1 minute, stirring constantly, to coat with oil.
- Add tomatoes, broth, carrots and paprika.
- Bring to a boil.
- Cover; reduce heat to medium low.
- Cook 10 minutes, stirring once.
- Add artichoke hearts, eggplant and zucchini.
- Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
- Add peas and parsley.
- Continue cooking until heated through (3 to 4 minutes).
- Serve!
Nutrition Facts : Calories 173.6, FatContent 3.9, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 169.4, CarbohydrateContent 31.8, FiberContent 4.2, SugarContent 6, ProteinContent 4.4
More about "vegetable paella recipes recipes"
VEGETABLE PAELLA RECIPE | GOOD FOOD
Hold the meat! This one-pot wonder is created with maximum flavour and minimal mess in mind. If it's a nice day cook the paella on the barbecue; this actually helps it cook, since the heat source is evenly distributed.
From goodfood.com.au
Total Time 45 minutes
Category Main-course
From goodfood.com.au
Total Time 45 minutes
Category Main-course
1. Finely chop garlic. Cut artichokes into quarters. Cut peppers into strips.
2. Dice remaining vegetables into 1cm pieces. Using a mortar and pestle, pound together the saffron and salt.
3. Heat 1/4 cup oil in a large non-stick frying pan or paella pan. Add eggplant and fry on a medium-high heat for 10-12 minutes, until golden but still holding their shape. Remove and drain on paper towel. Add remaining oil on a low heat, then add onion and garlic. Pan-fry for about 5 minutes then add capsicum, zucchini and tomato. Pan-fry for about another 3 minutes.
4. Add rice, mix through and toast for a minute. Add sherry, stir through, then add stock. Sprinkle over saffron, salt and paprika. Stir for the last time, then let it come to a boil. Leave it to simmer and as tempted as you might get, do not stir the rice!
5. After 10 minutes, add artichokes to the pan. Simmer for 5 minutes more, then add peppers and eggplant. Simmer for a final 5 minutes, until the liquid has absorbed and rice is al dente.
6. To form a crust on the bottom (essential in an authentic paella), increase heat at the end of cooking, paying close attention to the sound of the rice (it crackles) and the smell (toasty but not burned). After 1-2 minutes, prod with a spoon; you should feel just a touch of bumpy resistance on the bottom of the pan.
7. Remove from heat, cover with foil and rest for 5-10 minutes. Sprinkle over parsley, give a good grind of pepper, then serve at the table from the pan.
HOT TIPS
- The key to a great paella is the rice. Look for rice grown in the Calasparra region: the best variety is called bomba. You could substitute with the Italian short-grain, arborio. Depending on which rice you use, you may need to adjust the amount of stock needed.
- Aioli is a great condiment for this dish.
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BEST VEGETABLE PAELLA RECIPE - HOW TO MAKE VEGETABLE PAELLA
Vegetarian, dairy-free, and vegan, vegetable paella takes inspiration from the traditional Spanish rice dish but leaves out the meat for extra veggies instead.
From goodhousekeeping.com
Total Time 35 minutes
Category dinner
From goodhousekeeping.com
Total Time 35 minutes
Category dinner
- Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
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VEGETABLE PAELLA RECIPE | JAMES BEARD FOUNDATION
Chef Katie Button tracks the seasons through this vegetable paella recipe, which shifts with the harvest in summer, fall, winter, and spring. This flexible main dish makes use of whatever’s hiding in your crisper drawer, letting the vegetables ground the dish, and using scraps to build a stock for the rice.
From jamesbeard.org
From jamesbeard.org
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VEGETABLE PAELLA - DAVITA
Saffron, rice and green vegetables are essential paella ingredients, dating back to the original dish created in Valencia on the east coast of Spain. Caroline from Virginia has recreated Vegetable Paella with four kidney-friendly green vegetables. Pull out a large paella, Spanish for pan, and enjoy your daily greens!
From davita.com
From davita.com
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VEGETABLE PAELLA RECIPE | EPICURIOUS
Aug 20, 2004 · Heat olive oil in heavy large saucepan over medium-high heat. Add bell pepper and onion and sauté until onion is golden, about 8 minutes. Add artichokes and garlic and sauté 5 minutes.
From epicurious.com
From epicurious.com
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VEGETABLE PAELLA RECIPE - COOKIE AND KATE
Oct 19, 2017 · 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.
From cookieandkate.com
From cookieandkate.com
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VEGETABLE PAELLA - DAVITA
Saffron, rice and green vegetables are essential paella ingredients, dating back to the original dish created in Valencia on the east coast of Spain. Caroline from Virginia has recreated Vegetable Paella with four kidney-friendly green vegetables. Pull out a large paella, Spanish for pan, and enjoy your daily greens!
From davita.com
From davita.com
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VEGETABLE PAELLA RECIPE | EPICURIOUS
Aug 20, 2004 · Heat olive oil in heavy large saucepan over medium-high heat. Add bell pepper and onion and sauté until onion is golden, about 8 minutes. Add artichokes and garlic and sauté 5 minutes.
From epicurious.com
From epicurious.com
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VEGETABLE PAELLA RECIPE
Jan 23, 2020 · Preheat the oven to 400°F. Sauté the mushrooms in 2 tablespoons of olive oil over medium-high heat 2 to 3 minutes or until soft and light brown; set aside. Heat the remaining oil in a paella pan or 12-inch ovenproof skillet, and sauté the garlic, onion, and peppers 8 minutes or until soft. Add the rice, saffron and salt, and stir until the ...
From recipegirl.com
From recipegirl.com
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VEGETABLE PAELLA RECIPE | FEASTING AT HOME
Feb 16, 2021 · Once the carrots are a little golden on the sides, add the chopped mushrooms, saute for 3-4 minutes. Add tomato sauce (or tomato paste), softened nori seaweed and crushed saffron (use your fingers). Mix well until all ingredients are coated. Cook for a few minutes then add the rice, saute 1 minute.
From feastingathome.com
From feastingathome.com
VEGETABLE PAELLA - TASTE LOVE AND NOURISH
Feb 13, 2020 · Preheat the oven to 450 degrees. Move a rack to the bottom third of your oven. Heat the olive oil in a large paella pan or large oven safe skillet over medium high heat. Add the onion and cook for just two minutes. Add the shitake mushrooms and cook without stirring for about two minutes.
From tasteloveandnourish.com
From tasteloveandnourish.com
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QUICK MENU IDEAS: VEGETABLE PAELLA | COOK'S ILLUSTRATED
Dec 17, 2021 · Game Plan: Start by pickling the shallots for the salad (step 1). Next, prep and cook the paella. While the rice cooks, finish prepping the ingredients for the salad. Finish the paella. Make the salad while the paella rests in step 4. Cauliflower and Bean Paella showcases vegetables rather than merely using them to flavor the rice.
From cooksillustrated.com
From cooksillustrated.com
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? VEGETARIAN PAELLA JAMIE OLIVER - IMPROVED ...
The easy vegetarian paella recipe admits more vegetables than a conventional paella would, but I recommend not to oversaturate the paella with ingredients, always bearing in mind that it is a rice dish.. Another consideration is the importance of the “sofrito” (saute), here even more than in the meat or seafood versions.. Furthermore, in rice dishes with vegetables, legumes, or mushrooms ...
From paellarecipes.top
From paellarecipes.top
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PAELLA VALENCIANA: THE TRADITIONAL RECIPE BEHIND SPAIN'S ...
Jan 17, 2022 · Now, thanks to an official seal of cultural status awarded to paella by the authorities of Valencia in October last year, Valencians can officially claim back the original authentic recipe.
From euronews.com
From euronews.com
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VEGETABLE PAELLA RECIPE | PAMELA SALZMAN & RECIPES
Jul 23, 2014 · In a large skillet pan (between 12-14 inches,) heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
From pamelasalzman.com
From pamelasalzman.com
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VEGETARIAN PAELLA RECIPE - SPAIN RECIPES
Preparation. Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering. Pour the rice into the paella pan and sauté for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes.
From spain-recipes.com
From spain-recipes.com
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VEGETABLE PAELLA | DINNER RECIPES | TESCO REAL FOOD
Method. Heat 1 tbsp oil in a large frying pan and cook the onion and garlic for 5 minutes, until softened. Stir in the rice, chilli flakes and paprika, cook for a further minute, then add the stock and tomatoes. Bring to the boil and simmer for 10 minutes, stirring occasionally. Add the runner beans, pepper and chickpeas and cook for another 10 ...
From realfood.tesco.com
From realfood.tesco.com
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