Vegetable Paella -V C+ Recipe

Looking for an easy Vegetable Paella -V C+ recipe? Learn how to make Vegetable Paella -V C+ using healthy ingredients.


Submitted by amydrummond

Makes 8 servings



How to trim baby artichokes: http://www.foodnetwork.com/how-to/how-to-trim-baby-artichokes/pictures/index.html

Recipe Ingredients for Vegetable Paella -V C+

1/4 tsp 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 teaspoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon saffron threads
1 bulb fennel, cut into 8 wedges
8 baby artichokes, trimmed and halved (see below)
1 large eggplant, Japanese, cut into 2-inch pieces
4 ounces shiitake mushrooms, stemmed
2 cups dry white wine
2 servings (2 cups) rice , spanish paella
4 ounces haricots verts or string beans, halved if large
1/4 cup capers, drained
1/4 cup piquillo or roasted red peppers, cut into strips
1 tbsp parsley, for garnish (optional)

Recipe Directions for Vegetable Paella -V C+

  1. 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.

  2. 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.

  3. 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.

  4. 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

Categories

Vegetables, Main Dish, Spanish, Bake, Boil, Saute, Vegetarian

Nutrition Facts
Serving Size 272.7g
Amount Per Serving
Calories
233
Calories from Fat
69
% Daily Value*
Total Fat
7.7g
12%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
340mg
14%
Potassium
401mg
11%
Total Carbohydrates
28.9g
10%
Dietary Fiber
7.8g
31%
Sugars
4.2g
Protein
5.1g
Vitamin A 22% Vitamin C 34%
Calcium 6% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in vitamin C
  •   Bad points
  • Contains alcohol
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