VEGETABLE PAELLA WITH SPICY GARLIC SAUCE

By Joelene

Ingredients

• 1 medium zucchini, cut into 1/2 inch crosswise slices & then each slice quartered
• 2 cups coarsely chopped spinach leaves
• 2 medium red bell peppers, finely chopped
• 4 tsps finely chopped fresh hot red or green peppers
• 6 frozen artichoke hearts, quartered
• 8 medium scallions, trimmed & coarsely chopped
• 6 cups vegetable broth
• 1/4 tsp crumbled thread saffron
• 8 Tbsp olive oil
• 1 medium tomato, peeled, seeded & finely chopped
• 4 cloves garlic, minced
• 1 tsp smoked Spanish sweet paprika
• 1 tsp ground cumin
• 2 Tbsp minced parsley
• 3 cups imported Valencia/Spanish or Arborio short-grain rice
• salt
• Add other veges if wanted

Preparation

Step 1

Make the spicy garlic sauce according to instructions & transfer to a serving bowl. Combine in a large bowl all the veges. Combine the broth & saffron in a pot & keep hot at the lowest heat. Preheat the oven to 450 F (electric oven). Heat the oil in a Paella Pan measuring 17-18 inches at its widest point (or in a shallow casserole of similar size), over 2 burners if necessary. Add the vegetables from the bowl & sauté about 3 minutes over high heat, until the vegetables are slightly softened. Stir in the tomato, garlic, paprika, cumin & parsley, & cook 2 more minutes. Add the rice & coat it well with the pan mixture.Pour in all the hot broth & bring to a boil. Taste for salt & continue to boil about 5 minutes, stirring & rotating the pan occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice. Stir in the peas & transfer to the oven. Cook, uncovered, 15 to 20 minutes, until the rice is almost al dente. Remove to a warm spot, cover with foil, & let sit for 10 minutes, until the rice is cooked to taste. Pass the Garlic Sauce separately.