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Paella with Vegetables
Posted by Lori Ross - Viewed 867 times

recipe by Lori Ross

6 cups of very strong vegetable broth (or chicken broth)
1/2 tsp of saffron
1/4 tsp of smoked Spanish paprika (smokier than regular paprika), or regular paprika with a pinch of chili powder
1 small onion, peeled
1/2 cup olive oil
1 medium onion, chopped
4 scallions, chopped
4 tbsp chopped garlic
2 roasted piquillo peppers or jarred pimentos with a pinch of sugar (piquillo peppers are a bit sweeter than pimentos)
3 cups Bomba or Calasparra rice or other short grain rice such as Italian Arborio rice (not converted or long-grain rice)
5 tbsp chopped parsley
2 bay leaves
1/2 cup dry white wine
2-3 large fresh tomatoes chopped
4 artichoke hearts (canned or frozen), halved
2 cups chickpeas
1/4 lb fresh or frozen peas (optional)
Lemon wedges for garnish
Parsley for garnish

Heat the broth with the saffron, paprika and the whole onion. Cover and simmer 15 minutes. Keep broth warm and remove the onion saving it for another use. In a large oven proof skillet (I use a 12” cast iron skillet), heat the oil. Add the chopped onion, scallions, garlic, and pimentos and sauté until the onion is wilted. Add the rice to the pan and stir to coat it well with the oil. Add chopped parsley and bay leaves. Stir in the hot broth, wine, tomatoes, and rice and salt to taste. Bring

to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Take off heat; add chickpeas and green peas to rice mixture then place the pan into preheated oven at 325 F, uncovered, for 20 minutes. Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes. To serve, decorate with lemon wedges and chopped parsley.

Serve with fresh bread, and for non-vegetarians, you may wish to offer any or all the following: sautéed shrimp, chicken, clams and chorizo or other sausages on a separate platter.

 

 






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