Vegetable Paella
- Level: Easy
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 416 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Sodium
- 435 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 5 grams
- Protein
- 8 grams
- Sugar
- 5 grams
- Total: 50 min
- Active: 50 min
Ingredients
1/4 cup extra-virgin olive oil
1 small onion, diced
1 stalk celery, diced
3 cloves garlic, sliced
16 yellow cherry tomatoes, halved (1 cup)
3/4 teaspoon salt
6 red radishes, quartered
1/2 cup dry vermouth
2 cups low-sodium chicken broth
1/4 teaspoon saffron threads
1 cup bomba rice, or other short-grain rice
1/4 pound green beans, trimmed, cut into 1-inch pieces
1 red pepper, cut into 1/4-inch strips
1/2 cup frozen peas, thawed
1/2 teaspoon smoked paprika
2 tablespoons chopped fresh parsley
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.