Vegetarian Paella

Still searching for what to cook ?

Name: Vegetarian Paella:
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 cups strong vegetable broth preferably homemade but bullion will do; 1/4 teaspoon saffron; 1/4 pound green beans (or 2 cups); 1/4 pound asparagus (or 2 cups); 2 carrots cut in thin slices; 3/4 cup lima beans (I use 1 jar of Trader Joe's Giant Whit; 6 tablespoons olive oil (enough to coat pan); 1 large onion chopped; 1 pimiento homemade or canned (homemade best); 3 tomatoes, chopped (skinned optional); 2 cloves garlic peeled and coarsely chopped (or garlic oil); 4 tablespoons minced parsley; 2 cups short-grain rice (Spanish Bomba best but any short; slivered blanched almonds; 1 jar artichoke hearts (8); jarred Spanish olives; 1 lemon, cut in half; Salt and fresh ground pepper to taste

Find the most delicious recipes here

INGREDIENTS

4 cups strong vegetable broth ; preferably homemade but bullion will do
1/4 teaspoon saffron
1/4 pound green beans (or 2 cups)
1/4 pound asparagus (or 2 cups)
2 carrots cut in thin slices
3/4 cup lima beans (I use 1 jar of Trader Joe's Giant Whit
6 tablespoons olive oil (enough to coat pan)
1 large onion ; chopped
1 pimiento homemade or canned (homemade best)
3 tomatoes, chopped (skinned optional)
2 cloves garlic peeled and coarsely chopped (or garlic oil)
4 tablespoons minced parsley
2 cups short-grain rice (Spanish Bomba best but any short
slivered blanched almonds
1 jar artichoke hearts (8)
jarred Spanish olives
1 lemon, cut in half
Salt and fresh ground pepper ; to taste

Recipe

INSTRUCTIONS

In a metal paella pan with about a 15-inch base, heat the oil. Sauté the onion and pimiento until the onion is wilted. Add the tomato and cook 10 minutes, stirring frequently. Optional: In a processor or blender, mix the almonds, garlic, and 2 tablespoons of the parsley until they are finely chopped (if you like coarser texture chop by hand).

Add the rice to the tomato mixture and stir to coat. Stir in the garlic mixture (if used) or garlic (oil) and 2 tbls of parsley, then the beans (with juice if using TJ brand). Pour in most of the broth (boiling hot) until mixture is soupy, then add vegetables and stir. Add artichoke and olives to desired balance and stir.

Bring to a boil, then lower the heat to simmer, and cook 10-15 minutes, covered (with foil if necessary), until the rice is no longer soupy but some liquid remains. Stir in slivered almonds and cook 5 more minutes (add more broth if needed). Let sit 10 minutes before serving. Squeeze lemon on top, stir, and sprinkle with the remaining parsley.

Optional: After cooking uncovered on stove at medium heat for 7 minutes, transfer to a 325° F oven and bake, uncovered, 10 minutes, until the liquid is absorbed but the rice is not quite done. Decorate with the egg wedges and artichokes, then back to the oven another 5 minutes.

Luis' way:

Prepare broth with onions and saffron in a separate pot

Sauté onions until golden, add garlic

Add carrots until a little tender

Add rice and olive oil to toast until coated

Add 1/2 broth mixture, bring to boil

Cover cook over low for 5-8 minutes

Add green beans

Stir, cook for 8-10 minutes

Add tomatoes and asparagus and remaining broth

Stir, stir and cook 8-10 minutes

Add beans

Stir and cook 5-8 minutes

Add water as needed

Add peas and slivered almonds

Rotate pan to cook edges

Cook about 15 minutes

Add red peppers, artichoke hearts, olives

Cook 5 minutes, gently stir

Turn burner off, squeeze a whole lemon on top, sit for 10 minutes

Add tomato paste and more garlic, bay leaves, touch of curry and cumin

Para llada -

NOTES

Alert editor

Vegetarian Paella:

4 cups strong vegetable broth preferably homemade but bullion will do
1/4 teaspoon saffron
1/4 pound green beans (or 2 cups)
1/4 pound asparagus (or 2 cups)
2 carrots cut in thin slices
3/4 cup lima beans (I use 1 jar of Trader Joe's Giant Whit
6 tablespoons olive oil (enough to coat pan)
1 large onion chopped
1 pimiento homemade or canned (homemade best)
3 tomatoes, chopped (skinned optional)
2 cloves garlic peeled and coarsely chopped (or garlic oil)
4 tablespoons minced parsley
2 cups short-grain rice (Spanish Bomba best but any short
 slivered blanched almonds
1 jar artichoke hearts (8)
 jarred Spanish olives
1 lemon, cut in half
 Salt and fresh ground pepper to taste

Cook the green beans, asparagus and carrots in vegetable broth until just tender. Depending on how fresh they are the vegetables may need different cooking times, tougher one first (but remember they will cook more once with the rice so make sure not to overcook, very al dente).  Add saffron and keep hot on stove.
 
In a metal paella pan with about a 15-inch base, heat the oil. Sauté the onion and pimiento until the onion is wilted. Add the tomato and cook 10 minutes, stirring frequently.  Optional: In a processor or blender, mix the almonds, garlic, and 2 tablespoons of the parsley until they are finely chopped (if you like coarser texture chop by hand).
 
Add the rice to the tomato mixture and stir to coat.  Stir in the garlic mixture (if used) or garlic (oil) and 2 tbls of parsley, then the beans (with juice if using TJ brand).  Pour in most of the broth (boiling hot) until mixture is soupy, then add vegetables and stir.  Add artichoke and olives to desired balance and stir. 
 
Bring to a boil, then lower the heat to simmer, and cook 10-15 minutes, covered (with foil if necessary), until the rice is no longer soupy but some liquid remains.  Stir in slivered almonds and cook 5 more minutes (add more broth if needed).  Let sit 10 minutes before serving.  Squeeze lemon on top, stir, and sprinkle with the remaining parsley.
 
Optional: After cooking uncovered on stove at medium heat for 7 minutes, transfer to a 325° F oven and bake, uncovered, 10 minutes, until the liquid is absorbed but the rice is not quite done. Decorate with the egg wedges and artichokes, then back to the oven another 5 minutes.

Luis' way:
Prepare broth with onions and saffron in a separate pot
Sauté onions until golden, add garlic
Add carrots until a little tender
Add rice and olive oil to toast until coated
Add 1/2 broth mixture, bring to boil
Cover cook over low for 5-8 minutes
Add green beans
Stir, cook for 8-10 minutes
Add tomatoes and asparagus and remaining broth
Stir, stir and cook 8-10 minutes
Add beans
Stir and cook 5-8 minutes
Add water as needed
Add peas and slivered almonds
Rotate pan to cook edges
Cook about 15 minutes
Add red peppers, artichoke hearts, olives
Cook 5 minutes, gently stir 
Turn burner off, squeeze a whole lemon on top, sit for 10 minutes

Add tomato paste and more garlic, bay leaves, touch of curry and cumin

Para llada -

Add Photo

Vegetarian Paella
TonyLindo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (422g)
Recipe Makes: 1 Recipe

Calories: 243
Calories from Fat: 133 (55%)

Amt Per Serving		% DV

	Total Fat 14.8g	20 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 3.5g
Cholesterol 0mg		0 %
Sodium 198.2mg		7 %
Potassium 660.3mg		17 %
Total Carbohydrate 23.1g		7 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 15.6g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 243

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe