Recipe Archives->Vegetarian->Paella 09

Mediterranean Vegetable Paella
Serves 4
                                                                                
1 teaspoons 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 clove garlic, finely chopped
2 cup chopped fresh ripe tomato
1/2 teaspoons paprika
1/2 teaspoons oregano
4-5  cups homemade or low-sodium vegetable stock
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
14-oz. can artichokes hearts, quartered
1 medium zucchini, sliced and grilled 
8 medium mushrooms, halved and grilled 
1 large red bell pepper, cut into large cubes and grilled 
1/4 cup black olives
2 tablespoons chopped freshly parsley

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.

Note: 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 coloured.

Printable version: paella09.txt.