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Vegetable Paella Recipe

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This recipe for Vegetable Paella is from Freeman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2cup water
¼ tsp. saffron threads
2 tbs. olive oil
1 red pepper, diced
1 medium onion, diced
½ 9oz pkg frozen baby artichokes, thawed, quartered
2 large garlic cloves, minced
1 ½ cups paella rice, Arborio rice or any medium-grain white rice
3 cups chicken stock or any low-sodium broth
2 cups chopped escarole or chard
1 cup cut tomatoes
¾ tsp paprika
½ tsp salt
1-15oz can of white kidney beans, rinsed, drained
½ cup frozen peas
Directions:
Directions:
Bring water to a boil in a small saucepan. Add the saffron, cover, and remove from heat.
Let it stand for 10 minutes.
 
Heat olive oil in a heavy large saucepan over medium-high heat. Add the bell pepper and onion, sauté until the onion is golden. Add artichokes and garlic, sauté for 5 minutes. Reduce heat to low and add rice and stir to coat with the oil in the pan. Add the chicken stock, greens and tomatoes, bringing them to a boil, stirring frequently. Add the saffron water, paprika and salt. Reduce heat and simmer. Cover and cook for 15 minutes adding the beans and peas. Cook until the rice is tender and the liquid is absorbed. Let it stand for a few minutes before serving.
Personal Notes:
Personal Notes:
Serves 4 to 6 people.

 

 

 

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