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Vegetable Paella (Food Network Kitchens) Recipe

Vegetable Paella (Food Network Kitchens) Recipe

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Vegetable Paella (Food Network Kitchens)

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Ingredients:

Serving

8 vine-ripened plum tomatoes
kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp saffron threads
1 large bulb fennel, cut into 8 wedges
8 baby artichokes, trimmed and halved (see below )
1 large japanese eggplant , cut into 2-inch pieces
4 oz shiitake mushrooms, stemmed
2 cups dry white wine
2 1/2 cups short-grain paella rice
4 oz haricots verts or string beans, halved if large
1/4 cup capers, drained
1/4 cup piquillo or roasted red peppers , cut into strips
chopped fresh parsley, for garnish (optional)

Directions:

See how to trim baby artichokes
Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired
Photograph by Yunhee Kim
/content/dam/images/food/fullset/2009/6/17/0/FNM080109WE003_s4x3.jpg How To: Trim Baby Artichokes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	294.28 Kcal (1232 kJ)
Calories from fat	96.22 Kcal
		% Daily Value*
Total Fat	10.69g	16%
Sodium	468.44mg	20%
Potassium	1190.82mg	25%
Total Carbs	33.54g	11%
Sugars	7.32g	29%
Dietary Fiber	14.08g	56%
Protein	7.07g	14%
Vitamin C	38.3mg	64%
Iron	2.4mg	13%
Calcium	125.5mg	13%

Amount Per 100 g
Calories	65.16 Kcal (273 kJ)
Calories from fat	21.3 Kcal
		% Daily Value*
Total Fat	2.37g	16%
Sodium	103.72mg	20%
Potassium	263.67mg	25%
Total Carbs	7.43g	11%
Sugars	1.62g	29%
Dietary Fiber	3.12g	56%
Protein	1.57g	14%
Vitamin C	8.5mg	64%
Iron	0.5mg	13%
Calcium	27.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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