Vegetarian Paella Recipe

Vegetarian Paella Recipes

Ingredients :

3 tbsp olive oil

1 medium onion, coarsely chopped

4 cloves garlic, minced

1 fennel bulb, trimmed and thinly sliced: reserve fronds

1 bay leaf

1 1/2 cup quick-cooking brown rice

1 large red bell pepper, seeded and cut into thin strips

1 large yellow bell pepper, seeded and cut into thin strips

1 15-ounce can artichoke hearts, drained and quartered

1/2 cup dry white wine

2 cups "chicken-flavored" vegetable broth, made from granules or canned

pinch saffron threads or 1/4 tsp turmeric

salt and freshly ground black pepper to taste

Method :
  1. Heat oil in a large heavy paella pan or 2-quart Dutch oven. Add onion; cook, stirring, over moderate heat 1 minute. Add garlic; cook stirring, 2 minutes. Add fennel and bay leaf; cook 3 minutes, stirring occasionally, until fennel is crisp-tender.
  2. Add rice, bell peppers, artichokes, wine, broth, and saffron or turmeric. Add salt and pepper, Raise heat, stir well and bring to a boil. Cover, and simmer over the lowest possible heat 10 minutes or until liquid has been absorbed. Adjust seasonings if needed.
  3. Mince the reserved fennel fronds and sprinkle over paella. Serve at once.

Serves 4

Paella originated in Valencia and originally included chicken, sausage, and shellfish. We have added an assortment of aromatic and sweet vegetables, including fennel, sweet onion, artichoke hearts, and a bright tangle of red and yellow bell pepper ribbons. Saffron is used for both its color and perfume but, if unavailable, turmeric may be substituted. Lightly steamed sugar snap peas complement this dish perfectly, along with a Spanish-style salad or ripe tomatoes and oranges.

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