Vegetable Paella

Name: Vegetable Paella
Ingredients: 1/4 cup extra-virgin olive oil; 1/2 cup chopped yellow onion (from 1 small onion); 3 garlic cloves, minced; 1/2 cup diced peeled carrots (from 3 medium carrots); 1/2 cup diced red bell pepper (from 1 medium pepper); 1/2 cup cauliflower florets; 1/2 cup half-moon zucchini slices (from 1 zucchini); 1/2 cup sliced seasonal or cremini mushrooms; Pinch of saffron threads (optional); 6 cups unsalted vegetable or mushroom stock; 1/2 teaspoon kosher salt; 1 cup uncooked Spanish Bomba rice; 1/2 cup halved green beans; Fresh thyme or parsley leaves (optional)

14 ingredients

2 steps

Ingredients

1/4 cup extra-virgin olive oil
1/2 cup chopped yellow onion (from 1 small onion)
3 garlic cloves, minced
1/2 cup diced peeled carrots (from 3 medium carrots)
1/2 cup diced red bell pepper (from 1 medium pepper)
1/2 cup cauliflower florets
1/2 cup half-moon zucchini slices (from 1 zucchini)
1/2 cup sliced seasonal or cremini mushrooms
Pinch of saffron threads (optional)
6 cups unsalted vegetable or mushroom stock
1/2 teaspoon kosher salt
1 cup uncooked Spanish Bomba rice
1/2 cup halved green beans
Fresh thyme or parsley leaves (optional)

Directions

1

Heat oil in a 13-inch paella pan or large skillet over medium-high. Add onion and garlic; cook, stirring constantly, until tender and lightly browned, about 30 seconds. Add carrots, bell pepper, cauliflower, zucchini, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes.
2

Crumble saffron over vegetables in pan (if using). Stir in stock and salt. Increase heat to high. Bring to a boil; cook 3 minutes. Stir in rice and green beans. Reduce heat to medium-high; cook 6 minutes. Reduce heat to medium; cook until rice is tender but still has a bite, about 12 minutes. (During the last few minutes of cooking, you should hear rice crackling at the bottom of the pan.) Remove paella from heat; cover with a clean kitchen towel, and let stand 5 minutes. Garnish with thyme or parsley leaves, if desired.