Catalan Vegetable Paella Recipe

Name: Catalan Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 small fresh green chili pepper, finely minced; 1 large Bermuda onion, peeled, quartered and thinly sliced; 1 large red bell pepper, cored, seeded and thinly sliced; 1 large green bell pepper, cored, seeded and thinly sliced; 2 large cloves garlic, peeled and finely minced; 1 1/2 teaspoon imported paprika; 1 tablespoon fresh thyme leaves; 1 medium-sized zucchini, trimmed and cubed; 4 large ripe tomatoes, peeled, seeded and chopped; Salt and freshly ground black pepper to taste; 1 1/4 cups arborio rice; 2 cups chicken stock or bouillon; Finely minced fresh parsley for garnish

Servings: persons

4 tablespoons olive oil
1 small fresh green chili pepper, finely minced
1 large Bermuda onion, peeled, quartered and thinly sliced
1 large red bell pepper, cored, seeded and thinly sliced
1 large green bell pepper, cored, seeded and thinly sliced
2 large cloves garlic, peeled and finely minced
1 1/2 teaspoon imported paprika
1 tablespoon fresh thyme leaves
1 medium-sized zucchini, trimmed and cubed
4 large ripe tomatoes, peeled, seeded and chopped
Salt and freshly ground black pepper to taste
1 1/4 cups arborio rice
2 cups chicken stock or bouillon
Finely minced fresh parsley for garnish

1
In a large deep, 12-inch iron skillet, heat the olive oil over medium-high heat.
2
Add the chili pepper, onion and bell peppers, reduce the heat to medium-low and cook for 20 minutes or until the vegetables are tender and the onion is lightly browned.
3
Add the garlic, paprika, thyme, zucchini and tomatoes.
4
Season with salt and pepper.
5
Cover the skillet and simmer for 15 minutes.
6
Stir in the rice and chicken stock or bouillon and bring to a boil.
7
Reduce the heat to medium-low, cover and simmer for 20 to 25 minutes or until the rice is tender.
8
Taste and correct the seasoning.
9
Garnish with finely minced parsley.
10
Serve the paella hot as an accompaniment to roasted or grilled meats or as a light Sunday supper, directly from the skillet, accompanied by a well-seasoned green salad.
11
The paella can also be served at room temperature, doused with fresh lemon juice and a drizzle of fruity olive oil.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 small fresh green chili pepper, finely minced, 1 large Bermuda onion, peeled, quartered and thinly sliced, 1 large red bell pepper, cored, seeded and thinly sliced, and more.

Yes, Catalan Vegetable Paella falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catalan Vegetable Paella

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