Mediterranean Vegetable Paella
Serves 4
Published in: Victoria Times Colonist
1 teaspoons saffron threads -- crumbled
3 tablespoons olive oil -- plus some for grilling the vegetables
1 cup finely chopped onion
1 cup finely chopped green bell pepper
3 clove garlic -- finely chopped
2 cup chopped fresh ripe tomato
1/2 teaspoons paprika
1/2 teaspoons oregano
4-5 cups homemade or low-sodium vegetable stock
1 1/2 cup medium-grain Spanish rice -- such as Bomba, or Italian-style
risotto rice -- such as Arborio
* salt and freshly ground black pepper to taste
14-oz. can artichokes hearts -- quartered
1 medium zucchini -- sliced and grilled (see Note)
8 medium mushrooms -- halved and grilled (see Note)
1 large red bell pepper -- cut into large cubes and grilled (see Note)
1/4 cup black olives
2 tablespoons chopped freshly parsley
Place the saffron in a small bowl; add 2 tablespoons of boiling water
and steep 5 minutes. Place the oil in a paella pan or large skillet and
set over medium heat. Add the onion, bell pepper and garlic, and cook
3-4 minutes. Add the tomato, paprika and oregano, and cook 3-4 minutes
more, or until the mixture is very tender and almost sticky. Add the
stock, rice, steeped saffron, salt and pepper, increase the heat to
medium-high and bring to a boil. Reduce the heat to medium-low and gently
simmer for 20 minutes, or until the rice is firm/tender and still
slightly wet (add a little more stock if it is not). Nestle the
artichokes, zucchini, mushrooms, red bell pepper and olives into the
rice. Cover and cook 4-5 minutes, or until the vegetables are heated
through. Let the paella rest a few minutes before serving. Sprinkle with
parsley and serve.
Note: To grill the vegetables, place the cut zucchini, mushrooms and red
bell pepper in a bowl and toss with 2 tablespoons of olive oil and
salt and pepper to taste. Grill one minute per side over medium heat, or
until firm tender and nicely coloured.
Preparation time: 30 minutes
Cooking time: About 30 minutes
Makes: 4 servings
Recipe Notes
A vegetarian version of this classic Spanish dish.
Exported from A Cook's Books -- Recipe management for Macintosh
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