Rice: Paella Vegetable 1
by Lishka DeVoss

YIELD 4 – 6 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
2 tbsp olive oil
1 medium onion, diced
one 28 ounce can diced tomatoes
1 cup paella rice (white arborio rice, Matiz traditional or bomba rice)

BOWL:
5 garlic cloves, diced
1 large zucchini, diced into 1/2-inch cubes
1/2 cup chopped roasted red pepper

GLASS MEASURING CUP:
2.5 cups vegetable broth (hot)
2 tsp Spanish smoked paprika (pimenton)
1/4 tsp ground turmeric
1/2 tsp saffron threads, loosely packed (then crush them before adding)
1 tsp kosher salt

TOPPING:
1 veggie chipotle sausage, diced
6 to 8 ounces artichoke hearts, slivered

PREPARATION

1. Heat oil in large skillet (or paella pan). Add onion; sauté until translucent.

2. Add BOWL; toss and sauté for 5 minutes.

3. Add rice and toss until thoroughly coated.

4. Add tomatoes and simmer and stir a bit for 5 more minutes.

5. Slowly add GLASS MEASURING CUP until evenly distributed (move the rice gently). After this point, DO NOT STIR THE RICE. Keep at a low simmer for 30 minutes.

6. Arrange TOPPING on top of rice and start heating oven to 400ºF. Low simmer 10 minutes more; then place in oven for 20 minutes.

Updated 2023-05-21

return to top