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Vegetable Paella with Spicy Garlic Sauce
1 medium zucchini, cut in 1/4 inch dice
2 cups washed and dried chopped spinach
2 medium red bell peppers, finely chopped
4 teaspoons minced hot fresh pepper
6 frozen artichoke hearts, quartered
8 medium scallions, trimmed and chopped
6 cups vegetable broth
1/4 teaspoon crumbled thread saffron
8 tablespoons olive oil
1 medium tomato, peeled, seeded, minced
4 garlic cloves, minced
1 teaspoon smoked Spanish sweet paprika
1 teaspoon ground cumin
2 tablespoons minced parsley
3 cups short grained valencia or arborio rice
osher or sea salt
Spicy Garlic Sauce, recipe follows
In a large bowl combine the zucchini, spinach, peppers, artichoke hearts and scallions. In a pot, combine the broth and the saffron and keep very hot over low heat.
Preheat oven to 400 degrees for gas, 450 for electric. Heat oil in a paella pan measuring 17 to 18 inches at its widest point, or a shallow casserole of similar size, over two burners if necessary. Add the vegetables and saute about 3 minutes, until slightly softened. Stir in tomato, garlic, paprika, cumin and parsley and cook for 2 minutes more. Add the rice and mix to coat evenly.
Pour the broth into the rice and bring to a boil. Taste for salt. Continue to boil 5 minutes, stirring and rotating the pan until the rice is no longer soupy but enough liquid remains to cook the rice. Transfer to the oven and cook uncovered for 10 to 12 minutes in a gas oven and 15 to 20 minutes in an electric oven, until the rice is cooked but remains al dente.
Remove to a warm spot, cover with foil and allow to sit for 5 to 10 minutes or until the rice is cooked to your taste. Pass the garlic sauce separately.
Serves 6 to 8.
Spicy Garlic Sauce, combine 1/4 cup chopped red bell pepper, 1 teaspoon minced hot pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher or sea salt, 4 peeled garlic cloves, 1 1/2 teaspoons minced fresh thyme, 1/2 teaspoon minced fresh oregano, 4 tablespoons minced parsley and 1/2 cup extra-virgin olive oil. Process to a paste with a mortar and pestle or food processor. Will keep refrigerated one day.
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Vegetable Paella with Spicy Garlic Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Vegetable Paella with Spicy Garlic Sauce
1 medium zucchini, cut in 1/4 inch dice
2 cups washed and dried chopped spinach
2 medium red bell peppers, finely chopped
4 teaspoons minced hot fresh pepper
6 frozen artichoke hearts, quartered
8 medium scallions, trimmed and chopped
6 cups vegetable broth
1/4 teaspoon crumbled thread saffron
8 tablespoons olive oil
1 medium tomato, peeled, seeded, minced
4 garlic cloves, minced
1 teaspoon smoked Spanish sweet paprika
1 teaspoon ground cumin
2 tablespoons minced parsley
3 cups short grained valencia or arborio rice
osher or sea salt
Spicy Garlic Sauce, recipe follows
In a large bowl combine the zucchini, spinach, peppers, artichoke hearts and scallions. In a pot, combine the broth and the saffron and keep very hot over low heat.
Preheat oven to 400 degrees for gas, 450 for electric. Heat oil in a paella pan measuring 17 to 18 inches at its widest point, or a shallow casserole of similar size, over two burners if necessary. Add the vegetables and saute about 3 minutes, until slightly softened. Stir in tomato, garlic, paprika, cumin and parsley and cook for 2 minutes more. Add the rice and mix to coat evenly.
Pour the broth into the rice and bring to a boil. Taste for salt. Continue to boil 5 minutes, stirring and rotating the pan until the rice is no longer soupy but enough liquid remains to cook the rice. Transfer to the oven and cook uncovered for 10 to 12 minutes in a gas oven and 15 to 20 minutes in an electric oven, until the rice is cooked but remains al dente.
Remove to a warm spot, cover with foil and allow to sit for 5 to 10 minutes or until the rice is cooked to your taste. Pass the garlic sauce separately.
Serves 6 to 8.
Spicy Garlic Sauce, combine 1/4 cup chopped red bell pepper, 1 teaspoon minced hot pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher or sea salt, 4 peeled garlic cloves, 1 1/2 teaspoons minced fresh thyme, 1/2 teaspoon minced fresh oregano, 4 tablespoons minced parsley and 1/2 cup extra-virgin olive oil. Process to a paste with a mortar and pestle or food processor. Will keep refrigerated one day.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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