Vegetable Paella

By Maverick19

This recipe comes from Gil Martinez Soto, Chef at Restaurante Virrey de Palafax, in El Brugo de Osma, Spain.

Ingredients

• 1/2 cup water
• 1/4 tsp saffron threads
• 2 Tbsp olive oil
• 1 red bell pepper, diced
• 1 med onion, diced
• 4-5 oz baby artichokes, quartered
• 2 large garlic cloves, minced
• 1 1/2 cups Paella rice
• 3 cups vegetable stock OR low salt broth
• 2 cups escarole, chopped
• 1 cup canned ready-cut tomatoes, drained
• 1 15oz can cannelini beans, rinsed and drained
• 1/2 cup shelled peas
• 3/4 tsp paprika
• 1/2 tsp salt

Preparation

Step 1

1. Bring water to a boil in small saucepan. Add Saffron, cover and remove from heat. Let stand for 10 minutes.
2. Heat olive oil in paella pan over med-hi heat. Add bell pepper and onion. Sautee until onion is golden, 8 minutes. Add artichokes and garlic. Sautee 5 minutes. Reduce heat to LOW. Add rice and stir to coat with oil. Add vegetable stock, escarole and tomatoes and bring to a boil, stirring frequently. Add saffron water, paprika and salt. Reduce heat to medium-low. Cover and cook 15 minutes.
3. Mix beans and peas into rice, cover and continue cooking until liquid is absorbed and rice is tender, about 5 minutes. Remove from heat. Let stand 5 minutes and serve.