Mediterranean Vegetable Paella Recipe

ingredients

1 teaspoon saffron threads, crumbled
3 tablespoons olive oil, plus some for grilling the vegetables
1 cup finely chopped onion
1 cup finely chopped green bell pepper
3 cloves garlic, finely chopped
2 cups chopped fresh ripe tomato
1/2 teaspoon paprika
1/2 teaspoon oregano
4 cups homemade or low-sodium vegetable stock (more as needed)
1 1/2 cup medium-grain Spanish rice, such as bomba, or italian-style risotto rice, such as arborio
salt and freshly ground black pepper, to taste
1 can (14 ounce size) artichoke hearts, quartered
1 medium zucchini, sliced and grilled (see Note)
8 medium mushrooms, halved and grilled (see Note)
1 large red bell pepper, cut into large cubes and grilled (see Note)
1/4 cup black olives
2 tablespoons chopped fresh parsley

directions

Place the saffron in a small bowl; add 2 tablespoons of boiling water and steep 5 minutes.

Place the oil in a paella pan or large skillet and set over medium heat. Add the onion, bell pepper and garlic, and cook 3-4 minutes. Add the tomato, paprika and oregano, and cook 3-4 minutes more, or until the mixture is very tender and almost sticky.

Add the stock, rice, steeped saffron, salt and pepper, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and gently simmer for 20 minutes, or until the rice is firm/tender and still slightly wet (add a little more stock if it is not).

Nestle the artichokes, zucchini, mushrooms, red bell pepper and olives into the rice. Cover and cook 4-5 minutes, or until the vegetables are heated through. Let the paella rest a few minutes before serving. Sprinkle with parsley and serve.

cook's notes

To grill the vegetables, place the cut zucchini, mushrooms and red bell pepper in a bowl and toss with 2 tablespoons of olive oil and salt and pepper to taste. Grill one minute per side over medium heat, or until firm tender and nicely colored.

nutrition data

Nutritional data has not been calculated yet.

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