Grilled Vegetable Paella Recipe

Name: Grilled Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 1 green bell pepper; 2 small yellow squash, halved; Cooking spray; 6 cups vegetable broth; 1/2 teaspoon saffron threads, crushed; 3 tablespoons olive oil; 1 small red onion, quartered and sliced; 3 garlic cloves, minced; 1 1/2 cups uncooked Arborio rice or other short-grain rice; 4 plum tomatoes, chopped; 1 1/4 cups frozen green peas, thawed; 1/4 teaspoon salt; 1/4 teaspoon paprika; 1/8 teaspoon freshly ground black pepper; 1 (10-ounce) package frozen artichoke quarters

Servings: persons

1 red bell pepper
1 green bell pepper
2 small yellow squash, halved
Cooking spray
6 cups vegetable broth
1/2 teaspoon saffron threads, crushed
3 tablespoons olive oil
1 small red onion, quartered and sliced
3 garlic cloves, minced
1 1/2 cups uncooked Arborio rice or other short-grain rice
4 plum tomatoes, chopped
1 1/4 cups frozen green peas, thawed
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1 (10-ounce) package frozen artichoke quarters

1
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a baking sheet; flatten with hand.
2
Prepare grill. Place pepper halves and squash halves on grill rack coated with cooking spray; grill 5 minutes. Turn squash halves (do not turn pepper halves), and grill 5 minutes; remove peppers and squash from grill. (Peppers will be blackened.) Place peppers in a zip-top plastic bag; seal bag. Let stand 15 minutes. Peel peppers, and cut into 1-inch pieces. Cut squash into 1-inch pieces.
3
Bring broth and saffron to a simmer in a large saucepan. (Do not boil.) Keep warm over low heat.
4
Heat oil in a large Dutch oven over medium- high heat. Add onion golden, stirring frequently. Add garlic and rice; cook 2 minutes, stirring frequently. Reduce heat to medium. on; cook 3 minutes or until onion is
5
Stir in 2 cups broth mixture; cook 10 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly; cook until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Remove from heat. Add peppers, squash, tomato, and remaining ingredients during last 5 minutes of cooking time. Remove from heat; cover and let stand 5 minutes.

584

kcal

Calories

Fat

102

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 16 ingredients. The key ingredients include: 1 red bell pepper, 1 green bell pepper, 2 small yellow squash, halved, Cooking spray, and more.

Yes, Grilled 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.

Grilled Vegetable Paella

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