Spring Vegetable Paella Recipes

SPRING VEGETABLE PAELLA

Steps:

• Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
• Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

VEGETABLE PAELLA

Steps:

• Heat 3 cups water in a saucepan over high heat until steaming; reduce the heat to low and cover to keep hot. Heat 1 tablespoon olive oil in a paella pan or very large skillet over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a bowl.
• Add 2 more tablespoons olive oil to the skillet. Add the mushrooms in an even layer and season with salt and pepper. Increase the heat to high and cook, stirring, until browned and tender, 4 to 5 minutes.
• Add the remaining 1 tablespoon olive oil, the scallion whites, garlic and paprika; stir until the paprika is toasted, 30 seconds. Stir in the wine and cook until the pan is almost dry, about 1 minute. Add 3 cups hot water, the cauliflower, rice, 1 teaspoon salt and a few grinds of pepper. Stir once to distribute the ingredients but don?t stir again. Bring to a boil, then reduce the heat to medium low; cover with a lid or foil and cook until the liquid is absorbed and the rice is tender, about 14 minutes.
• Uncover and arrange the roasted pepper and olives on top. Increase the heat to medium to crisp the bottom, moving the pan for even browning, about 1 more minute. Top with the parsley and scallion greens.

SPRING VEGETABLE PAELLA

Steps:

• Drain the artichoke hearts, reserving the brine.
• Quarter the artichoke hearts and set aside.
• Add water to the artichoke brine to make 2 1/2 cups of liquid and combine it with the rice, salt,and saffron in a heavy saucepan with a tight-fitting lid.
• Cover and bring to a boil on high heat.
• Reduce the heat and very gently simmer until the rice is tender and the liquid has been absorbed, 45 to 60 minutes.
• When the rice has simmered for about 25 minutes, saute the onions, celery, and garlic in the olive oil on medium-high heat for about 5 minutes, until the onions soften.
• Add the thyme, bell peppers, and asparagus, cover,and saute on medium heat,stirring frequently, for 5 minutes.
• Add the peas, tomatoes, and reserved artichoke hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables are tender.
• Add salt and pepper to taste.
• To serve the paella, spread the rice on a large platter or in a large bowl.
• Top the rice with the vegetables and their juices.
• Sprinkle with chopped chives or scallions and steamed snow peas,if you like.
• Enjoy!