Vegetable Paella
Ingredients
The base
-
3
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, chopped fine
-
1 ½
teaspoons
fine sea salt
-
6
cloves
garlic, pressed or minced
-
2
teaspoons
smoked paprika
-
1
can (15 ounces)
diced tomatoes, drained
-
2
cups
short-grain brown rice
-
1
can (15 ounces)
chickpeas, rinsed and drained
-
3
cups
vegetable broth
-
⅓
cup
dry white wine or vegetable broth
-
½
teaspoon
saffron threads, crumbled (optional)
The vegetables
-
1
can (14 ounces)
quartered artichokes or marinated artichoke, drained
-
2
red
bell peppers, sliced
-
½
cup
Kalamata olives, pitted and halved
-
½
cup
frozen peas
The garnish
-
¼
cup
chopped fresh parsley
-
2
tablespoons
lemon juice
-
1
tablespoon
freshly ground black pepper
-
lemon wedges
for garnish
Instructions
- Preheat the oven to 350°F and arrange the oven racks.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat and sauté the onion with a pinch of salt until tender.
- Add garlic and smoked paprika, cooking until fragrant.
- Stir in the drained tomatoes and cook until slightly thickened.
- Add rice, chickpeas, broth, wine, saffron, and remaining salt, bringing to a boil.
- Cover and transfer to the oven, baking until rice is tender and liquid is absorbed, about 50-55 minutes.
- Meanwhile, prepare a baking sheet with parchment and toss artichokes, peppers, olives, olive oil, salt, and pepper.
- Roast the vegetables in the oven until tender and browned, about 40-45 minutes.
- Once the rice is done, uncover and optionally crisp the bottom over medium-high heat.
- Top the baked rice with peas and roasted vegetables, cover, and let sit for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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