Recipe courtesy of Giada De Laurentiis
Episode: Spice of Life
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Vegetable Paella
Total:
50 min
Active:
50 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
50 min
Active:
50 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Heat the olive oil over medium-high heat in a 10-inch saute pan with a lid. Add the onion and celery and saute until beginning to soften, about 4 minutes. Add the garlic, cherry tomatoes and salt and cook an additional 6 minutes, until the tomatoes begin to break down. Add the radishes and saute another 2 minutes. Add the vermouth and allow it to reduce by half. Add the chicken broth and then the saffron, rubbing it between your fingers to crumble a bit. Bring to a simmer and stir in the rice and the green beans. Simmer over medium-high heat, uncovered, for 5 minutes without disturbing. Scatter the red peppers and peas over the top and gently press them into the rice mixture; do not stir. Reduce the heat to medium, cover and simmer for 7 minutes. Uncover, raise the heat to high and cook for 3 minutes more, to make sure all the liquid is evaporated and to help develop a crust on the bottom. Remove the pan from the heat, cover and let rest for 5 minutes. Uncover, sprinkle with the smoked paprika and the parsley and serve.

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Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

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