Vegetable Paella

This recipe has been featured in a post on The Recipe Girl blog: Cuban Dinner Party Menu. This dish is gluten free adaptable- please see notes below the recipe.

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Vegetable Paella

Yield: 8 servings

Prep Time: 30 min

Cook Time: 45 min

There are a lot of great flavors going on in this paella recipe...

Ingredients:

8 ounces mushrooms, quartered
1/2 cup + 2 Tablespoons olive oil, divided
3 cloves garlic, chopped
1 cup diced onion
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 pound uncooked Valencia or Arborio rice
1 teaspoon saffron, crushed
1 1/4 teaspoons salt
3 cups vegetable broth
1 (9 ounce) package frozen artichoke hearts, thawed
1/2 cup diced carrot
1/2 cup frozen petite peas
1 medium tomato, seeded & diced
1/3 cup sliced pimiento-stuffed olives
1/4 cup sliced green onions
1/4 cup roasted red bell pepper, cut into strips
3 medium lemons, cut into wedges

Directions:

1. Preheat oven to 400°F.

2. Sauté mushrooms in 2 Tablespoons olive oil over medium-high heat 2 to 3 minutes or until soft and light brown; set aside.

3. Heat remaining oil in a paella pan or 12-inch ovenproof skillet, and sauté garlic, onion, and peppers 8 minutes or until soft. Add rice, saffron and salt, and stir until rice is coated with oil. Add broth, and bring mixture to a boil.

4. Cover pan with aluminum foil, place in the oven and bake for 8 minutes. Stir in reserved mushrooms, artichoke hearts, carrot, peas and tomato; cover and bake 8 minutes more. Remove foil, and bake 8 to 12 minutes more or until heated through. Remove from oven, and top with olives, green onions, roasted pepper and lemon wedges.

Tips:

*If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of vegetable broth that is designated as GF. Most pimiento-stuffed olives are GF, but best to check those too.

Source: RecipeGirl.com (via Coastal Living)

Leave a Comment




5 Responses to “Vegetable Paella”

  1. 1

    Gail Ost — July 7, 2009 @ 10:54 AM

    Made this for our 4th of July party along with a speedy seafood paella from Cooking Light. Delicious, easy and makes plenty for a large crowd. Everyone loved it and had many recipe requests.

  2. 2

    Victoria — July 27, 2011 @ 10:29 AM

    This was amazing! My whole family liked it. The only thing I changed was that I didn’t add the carrots (Can’t stand them). I substituted them with twice the peas.

    Amazing, amazing, AMAZING. I will definately be making this again (And again, and again). It really was great. Thank you!

  3. 3

    Lori Lange — July 27, 2011 @ 6:21 PM

    Glad you enjoyed!!

  4. 4

    Kendra — November 1, 2013 @ 12:56 PM

    I’m looking forward to trying this shortly! I am making for a smaller group. Can I half all of the ingredients?

  5. 5

    Lori Lange — November 3, 2013 @ 7:16 AM

    You can certainly try!