Rainbow Paella Recipes

RAINBOW PAELLA

Steps:

• Heat oil in a large skillet over medium-high. Add leeks and cook, stirring often, until softened, about 5 minutes. Add squash, bell peppers, and garlic; cook, stirring often, for 2 minutes. Stir in rice, paprika, and salt; cook, stirring often, for 1 minute. Stir in broth and bring mixture to a boil.
• Reduce heat to medium-low and simmer, uncovered, without stirring, until liquid is absorbed and rice is tender, about 20 minutes, adding up to ½ cup water if needed. (Move skillet around burner occasionally to reduce risk of hot spots and ensure even cooking.)
• Top with artichoke halves. Remove skillet from heat, cover, and let mixture steam for 10 minutes. Gently fluff with a fork and top with parsley. Serve with lemon wedges.

VEGETARIAN PAELLA (READY IN 30 MINUTES!)

Steps:

• Heath the vegetable broth.
• If using saffron threads, soak the saffron in a small bowl with 4 tablespoons of broth and let it sit for 10 minutes to steep.
• Add some olive oil to a large skillet on medium heat. Add the onion and garlic and sauté until the onion is translucent.
• At this point, add bell peppers, carrots, and sauté for 3 to 5 minutes-season with a bit of salt. Then add the frozen peas, olives, spinach, and finally rice. Mix and stir well, cook the rice for a couple of minutes, then add the saffron.
• Pour 3 1/2 cups of hot broth slowly in the pan, making sure it's evenly distributed. Bring to the boil and then reduce the heat to medium and let it cook uncovered. Top with the artichokes. Never stir the rice.
• Let the vegetable paella cook for 15-18 minutes. After 10 minutes, check the rice. If needed, add more broth, 1/3 cup at a time. Increase the heat during the last couple of minutes to create a crispy bottom.
• Remove the pan from the heat, top with some cherry tomatoes, and cover it with a lid or tin foil and let the paella rest for 5-10 minutes (note 7).
• Garnish with the fresh chopped parsley and lemon wedges before serving.