Vegetable Paella
photo by Tinkerbell
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 4 garlic cloves, chopped
- 1 green sweet pepper, cored and diced
- 1 sweet red pepper, cored and diced
- 1 cup peas, frozen are fine
- 2 tomatoes, chopped
- 1 teaspoon paprika
- 1 pinch saffron thread (not absolutely necessary but nice)
- 28 fluid ounces vegetable stock
- ground black pepper
- 10 ounces long grain rice
- 1⁄2 cup fresh parsley, chopped (optional)
directions
- Dissolve the saffron in the vegetable stock.
- Prepare all the ingredients and have them lined up in front of you in the order listed above.
- Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft.
- Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
- Make a well in the center, put the tomatoes in the well and the paprika on top.
- Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: If it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice.
- Season with pepper and stir.
- Scatter as much of the rice as you think will fit over the stock, stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This should take about 20 minutes, stirring occasionally.
- Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
- Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot.
- Also nice cold eaten as leftovers.
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Reviews
-
Very good; I served this alone for a vegetarian meal. It does make a lot, but served alone I think it wouldn't feed more than 5. It does take a long time to prep. Then when I added the rice, it took more like 35 minutes instead of 20. However, 28 oz of broth was just the right amount for 10 oz rice. I didn't use saffron and needed more flavor so I added Italian seasoning, and salt. This is an okay vegetarian side-dish, but served alone it's pretty boring.
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I took a few liberties with your recipe, hope you don't mind. Wanted one that I could scale down to serve two and not have to use the oven. Made according to your directions, with the exception I added shrimp and diced sausage (Emeril's spicy sausage) to the pot the last 5 minutes. Had bit of a kick to it, but very very very good! Thanks Sarah for sharing! Made for ZWT 5.
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RECIPE SUBMITTED BY
I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008.
I have a double major honors degree in sociology and politics and am slowly working my way through a Masters.
I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment.
I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily.
These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="http://weekendcarnivore.com/">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it.
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