.
home
Search in
The following text field is used to search for items. Type your search term to find items.
home
Search in
The following text field is used to search for items. Type your search term to find items.
0
Spring Vegetable PaellaSpring Vegetable Paella

Spring Vegetable Paella

A vegetarian version of the Spanish classic rice dish featuring peas, artichokes, carrots, bell peppers, tomatoes and butter beans.
Logo
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Spring Vegetable Paella
Spring Vegetable Paella
0
Servings8
Cook Time55 Minutes
Ingredients
2 cups petite-cut baby carrots
1 medium red bell pepper, cut into 1-inch pieces
1 - 14-ounce can small artichoke hearts, cut in half
5 tablespoons olive oil, divided
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons minced garlic
3/4 teaspoon smoked paprika
1 - 0.5- gram package Spanish saffron threads, crushed
1 teaspoon dried rosemary, crumbled
1 1/2 cups coarsely chopped sweet onion
1 1/2 cups paella or Arborio rice
1 - 14.5- ounce can diced tomatoes, undrained
2 cups vegetable broth
1 cup dry white wine
1 cup frozen baby peas
1 - 15.5-ounce can butter beans, drained and rinsed
Directions
  1. In a large bowl, toss carrots, red pepper, artichoke hearts, 3 tablespoons of oil, salt, and pepper together.
  2. Transfer the mixture to a foil-lined 15x10-inch jelly-roll pan.
  3. Roast in a preheated 425°F oven until the carrots are tender and lightly browned (about 15 minutes).
  4. In a small bowl, combine garlic, paprika, saffron, and rosemary; set aside.
  5. Heat the remaining 2 tablespoons of oil in a large skillet or paella pan over medium-high heat; sauté the onion until tender (about 5 minutes).
  6. Stir in the rice; sauté for 2 minutes.
  7. Add the tomatoes and the garlic mixture; sauté for 1-2 minutes.
  8. Pour in the broth and wine; bring to a boil.
  9. Reduce heat to low, cover, and simmer for 10-12 minutes.
  10. Stir in peas, beans, and roasted vegetables.
  11. Simmer until all the liquid is absorbed (about 5 minutes), stirring occasionally.
  12. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork. Transfer to a serving dish.
0 minutes
Prep Time
55 minutes
Cook Time
8
Servings

Directions

  1. In a large bowl, toss carrots, red pepper, artichoke hearts, 3 tablespoons of oil, salt, and pepper together.
  2. Transfer the mixture to a foil-lined 15x10-inch jelly-roll pan.
  3. Roast in a preheated 425°F oven until the carrots are tender and lightly browned (about 15 minutes).
  4. In a small bowl, combine garlic, paprika, saffron, and rosemary; set aside.
  5. Heat the remaining 2 tablespoons of oil in a large skillet or paella pan over medium-high heat; sauté the onion until tender (about 5 minutes).
  6. Stir in the rice; sauté for 2 minutes.
  7. Add the tomatoes and the garlic mixture; sauté for 1-2 minutes.
  8. Pour in the broth and wine; bring to a boil.
  9. Reduce heat to low, cover, and simmer for 10-12 minutes.
  10. Stir in peas, beans, and roasted vegetables.
  11. Simmer until all the liquid is absorbed (about 5 minutes), stirring occasionally.
  12. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork. Transfer to a serving dish.