Vegetable Paella
Ingredients
Sofrito
-
¼
cup
extra virgin olive oil
-
1
medium
onion, diced
-
1
cup
leek, diced and rinsed
-
2
cloves
garlic, rough chopped
Paella
-
2
small
carrots, diced
-
2
cups
mushrooms, sliced or chopped
-
¼
teaspoon
salt
-
¼
cup
tomato sauce
-
½
sheet
nori seaweed, chopped
-
¼
teaspoon
saffron, crushed
-
1
cup
round short-grain rice
-
2¾ – 3½
cups
hot vegetable broth
-
1
cup
artichoke hearts
-
1
cup
frozen green peas
-
to taste
salt
-
to taste
lemon juice
-
1–2
sprigs
fresh rosemary
Garnish
-
to taste
fresh parsley
-
to taste
lemon slices
Instructions
- Prepare the sofrito by heating olive oil in a cast-iron pan and adding diced onion and leek until softened.
- Add chopped garlic and cook for a few minutes, then add diced carrots and sauté until golden.
- Stir in sliced mushrooms and cook for a few minutes.
- Add tomato sauce, chopped nori, and crushed saffron, mixing well.
- Add the rice and sauté for a minute before pouring in the broth and adding artichoke hearts.
- Bring to a simmer, then reduce heat and cook uncovered until rice is al dente, adding peas towards the end.
- Turn off the heat, cover, and let it rest for 5-10 minutes before serving.
- Garnish with fresh parsley and lemon slices.
Nutrition Facts (estimated)
Servings
3-4
Calories
376
Total fat
14.7g
Total carbohydrates
56.7g
Total protein
8.1g
Sodium
368.8mg
Cholesterol
0mg
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