Vegetarian Paella

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 teaspoons olive oil
  • 8 ounces soy sausage, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 cup marinated artichoke hearts, quartered
  • 1 cup sliced yellow squash
  • 1 cup baby squash or sliced zucchini
  • 1 cup sliced carrots
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 1/2 cup frozen green peas
  • 14 -ounce can diced tomatoes
  • 6 to 8 saffron threads
  • 1/2 teaspoon paprika
  • 2 bay leaves
  • 2 cups cooked rice
  • 1/2 cup reduced-sodium vegetable broth
  • 1/4 cup chopped fresh parsley leaves
  • Salt and freshly ground black pepper
Directions

Heat oil in a large paella pan or skillet over medium-high heat.

Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

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