Vegetable Paella
Paella is a dish that originated in Spain. Traditionally, it is a seafood extravaganza and features shrimp, squid, and mussels. When you go 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, which allows the flavors to mingle as the ingredients cook. Paella is served communal style where everyone dishes their meal up from the big, beautiful pan.
This recipe has all the wonderful flavors of paella without the meat and makes a terrific, hearty vegetarian meal. Butternut squash, leeks and artichokes are the stars in this dish! When you make this dish, choose a dry white wine and artichokes packed in a simple brine. Sweet wines and marinated artichokes can negatively impact the overall flavor of the dish.
Serve with a simple salad or some crusty bread for an unforgettable homage to Spanish cooking!
- 1 large leek, green and white parts only, sliced
- 1 pound butternut squash, peeled and cut into 1-inch pieces
- 1 large red bell pepper, sliced
- 4 Tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 teaspoons Paella Seasoning
- 1 teaspoon California Roasted Minced Garlic
- 2 cups basmati rice
- 2 1/2 cups vegetable stock
- 1 cup dry white wine
- 1 cup frozen peas, thawed
- 4 large plum tomatoes, diced
- 1 jar brined artichoke hearts, sliced into 1/2 inch slices
- 1/2 pound Swiss chard, stems removed, leaves sliced
- Preheat oven to 425°F.
- Clean leek by trimming off the woody, dark green ends. Slice in half and place leeks, cut side down, in a large bowl of cold water. Gently swish them in the water to dislodge any sand trapped in the layers of the leek. Let sit for a few minutes in the water to allow residue to fall to the bottom of the bowl. Remove from water and rinse under cold running water. Pat dry with paper towels and slice into 1/2 inch thick half-moons.
- Place leek, squash, and red bell pepper on a baking sheet and brush with 1 Tablespoon of the olive oil. Roast for 15-20 minutes.
- Remove and reduce oven temperature to 350°F.
- In a large, flat, oven-proof pan, heat the remaining 3 Tablespoons of olive oil and sauté onion until softened.
- Stir in Paella Seasoning and California Roasted Minced Garlic.
- Add rice and toast, stirring, for 2-3 minutes.
- Add stock, wine, leek-squash mixture, peas, 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.
