Vegetarian Paella Recipe

Name: Vegetarian Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small winter squash (delicata or acorn) peeled, de-seeded & cut into chunky portions; 1 small head of cauliflower, cut into large florets; 1 small red onion, julienned; 6 cloves of garlic, sliced; 8 ounces canned tomato; Saffron -- a nice three finger pinch; 1/4 cup white wine; 3/4 cup Spanish paella rice or similar short gain white rice.; 11/2 quarts vegetable stock; 1/2 cup pequillo or other roasted peppers, sliced.; 1 Fresno chili, minced; Flat leaf parsley to taste, chopped; Lemon wedges for garnish

Servings: persons

1 small winter squash (delicata or acorn) peeled, de-seeded & cut into chunky portions
1 small head of cauliflower, cut into large florets
1 small red onion, julienned
6 cloves of garlic, sliced
8 ounces canned tomato
Saffron -- a nice three finger pinch
1/4 cup white wine
3/4 cup Spanish paella rice or similar short gain white rice.
11/2 quarts vegetable stock
1/2 cup pequillo or other roasted peppers, sliced.
1 Fresno chili, minced
Flat leaf parsley to taste, chopped
Lemon wedges for garnish

1
Over a medium high flame, heat in enough olive oil to coat the bottom of the pan. Once the oil has reached its smoking point, add in the squash and cauliflower, turning every now and then to achieve a nice sear on each side.
2
Add in the onions and garlic, keeping an eye on the heat since you don't want them to burn. But too low a heat will make it go limp and sad. Once the onions have caramelized nicely, add in the rice. Continue to stir, allowing the rice to toast to a nice golden brown. In go the tomatoes (squeeze them through your fingers into the pan to aid in the breaking up) and the saffron.
3
Turn up the heat a bit and let it all reduce to a thick consistency. This is when you hit the rice with a liberal splash of wine, being careful of any possible flare-up. Give the pan a little shake to even out the distribution of rice. This will be the last real movement of the rice, let it be still to develop the coveted socarrat for the duration of the cooking.
4
Ladle stock around the outer edge of the pan until the liquid level is just that of the rice's. Reduce the heat to achieve a slow bubbling on the pan and let the magic unfold. You may have to add a bit more stock from time to time. If you do, use that moment to taste for seasoning as if it is needed the salt will be better distributed if it is introduced with a flush of liquid.
5
When the rice is cooked through, pull the paella off the heat, top with the peppers, chopped parsley, fresno chili, and a generous drizzle of great olive oil.

169

kcal

Calories

Carbs

Protein

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 13 ingredients. The key ingredients include: 1 small winter squash (delicata or acorn) peeled, de-seeded & cut into chunky portions, 1 small head of cauliflower, cut into large florets, 1 small red onion, julienned, 6 cloves of garlic, sliced, and more.

Yes, Vegetarian 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.

Vegetarian Paella

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