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Vegetable Paella
Paella is a dish that has it's origins in Spain. On the east coast of Spain, the paella is prepared with seafood, including shrimp, squid and mussels. Inland you will find a similar dish prepared with chicken, rabbit or duck. Both preparations include common ingredients of rice, saffron and olive oil and both are cooked in a large pan, a paellera, on an open fire and then sometimes finished in the oven. Cooking over an open fire or high heat is important because it creates a crisp, toasted rice bottom which can be scraped off the bottom of the pan and served.
Paella eventually made it's way to the US and is a popular dish that is served in many restaurants around Miami and Southern Florida. The first time I had paella was on a beach in Miami, being cooked over a fire pit and it was full of amazing coastal seafood and quite delicious. Paella is served communal style where everyone dishes up from the paellera.
Our Paella Seasoning is hand blended from granulated garlic, salt, dried oregano, smoked sweet paprika, freshly ground black peppercorns and the most important ingredient pure Mancha Superior crushed saffron threads.
This recipe has all the wonderful flavors of paella without the meat. Butternut squash, leeks and artichokes are the star in this dish!
Ingredients:
- 1 lb butternut squash, cut into 1 inch pieces
- 1 large leek, green and white parts only, sliced
- 1 medium onion, chopped
- 4 tablespoons olive oil, divided
- 2 teaspoons Paella Seasoning
- 2 cloves garlic, minced
- 2 cups basmati rice
- 2 1/2 cups chicken stock (or vegetable stock for a vegetarian dish)
- 1 cup white wine
- 1 cup frozen peas, thawed
- 1 large red bell pepper, chopped
- 4 large plum tomatoes, chopped
- 1 jar artichoke hearts
- 1/2 lb Swiss chard
Instructions:
- Preheat oven to 425°.
- Place leek and squash on a baking sheet and brush with 1 tablespoon of the olive oil and roast for 15-20 minutes.
- Remove and reduce oven temperature to 350°.
- In a large, flat pan or paellera, heat the 3 tablespoons of olive oil and sauté onion until softened.
- Stir in Paella Seasoning and garlic.
- Add rice and cook while stirring for 2-3 minutes.
- Add stock, wine, leek-squash mixture, peas, bell pepper, tomatoes, artichoke hearts and Swiss chard.
- Stir to combine and simmer for 5 minutes.
- Place paella pan in oven and bake for 30 minutes or until rice is tender and stock is absorbed.
Makes 6 servings.
Nutrition Facts
Amount Per Serving
Calories 438.00
Total Fat 16.00g
Saturated Fat2.00g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol g
Sodium 403.00mg
Potassium mg
Total Carbohydrate 60.00g
Dietary Fiber8.00g
Total Sugars11.00g
Protein 12.00g
Paella is a dish that has it's origins in Spain. On the east coast of Spain, the paella is prepared with seafood, including shrimp, squid and mussels. Inland you will find a similar dish prepared with chicken, rabbit or duck. Both preparations include common ingredients of rice, saffron and olive oil and both are cooked in a large pan, a paellera, on an open fire and then sometimes finished in the oven. Cooking over an open fire or high heat is important because it creates a crisp, toasted rice bottom which can be scraped off the bottom of the pan and served.
Paella eventually made it's way to the US and is a popular dish that is served in many restaurants around Miami and Southern Florida. The first time I had paella was on a beach in Miami, being cooked over a fire pit and it was full of amazing coastal seafood and quite delicious. Paella is served communal style where everyone dishes up from the paellera.
Our Paella Seasoning is hand blended from granulated garlic, salt, dried oregano, smoked sweet paprika, freshly ground black peppercorns and the most important ingredient pure Mancha Superior crushed saffron threads.
This recipe has all the wonderful flavors of paella without the meat. Butternut squash, leeks and artichokes are the star in this dish!
Ingredients:
- 1 lb butternut squash, cut into 1 inch pieces
- 1 large leek, green and white parts only, sliced
- 1 medium onion, chopped
- 4 tablespoons olive oil, divided
- 2 teaspoons Paella Seasoning
- 2 cloves garlic, minced
- 2 cups basmati rice
- 2 1/2 cups chicken stock (or vegetable stock for a vegetarian dish)
- 1 cup white wine
- 1 cup frozen peas, thawed
- 1 large red bell pepper, chopped
- 4 large plum tomatoes, chopped
- 1 jar artichoke hearts
- 1/2 lb Swiss chard
Instructions:
- Preheat oven to 425°.
- Place leek and squash on a baking sheet and brush with 1 tablespoon of the olive oil and roast for 15-20 minutes.
- Remove and reduce oven temperature to 350°.
- In a large, flat pan or paellera, heat the 3 tablespoons of olive oil and sauté onion until softened.
- Stir in Paella Seasoning and garlic.
- Add rice and cook while stirring for 2-3 minutes.
- Add stock, wine, leek-squash mixture, peas, bell pepper, tomatoes, artichoke hearts and Swiss chard.
- Stir to combine and simmer for 5 minutes.
- Place paella pan in oven and bake for 30 minutes or until rice is tender and stock is absorbed.
Makes 6 servings.
Nutrition Facts
Amount Per Serving
Calories 438.00
Total Fat 16.00g
Saturated Fat2.00g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol g
Sodium 403.00mg
Potassium mg
Total Carbohydrate 60.00g
Dietary Fiber8.00g
Total Sugars11.00g
Protein 12.00g