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Vegetable and Artichoke Paella
Created by: Howcan Team
Ingredients
- 1 cup of Arborio rice
- 2 cups of vegetable broth
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup of cherry tomatoes, halved
- 1 cup of artichoke hearts, quartered
- 1/2 cup of frozen peas
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1 lemon, cut into wedges
- Fresh parsley for garnish
Instructions
- In a small bowl, combine the saffron threads with 1 tablespoon of warm water and let it steep for 10 minutes.
- In a large paella pan or skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened.
- Add the sliced bell peppers to the pan and cook for another 3-4 minutes until they start to soften.
- Stir in the Arborio rice, smoked paprika, salt, and black pepper, and cook for 1-2 minutes to toast the rice and spices.
- Pour in the vegetable broth and the saffron mixture, and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes until the rice is almost tender and most of the liquid is absorbed.
- Arrange the cherry tomatoes, artichoke hearts, and frozen peas on top of the rice. Cover the pan again and cook for an additional 5-7 minutes until the vegetables are heated through and the rice is fully cooked.
- Remove the paella from the heat and let it rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges on the side.
- Enjoy your delicious Vegetable and Artichoke Paella!
Vegetable paella is a traditional Spanish dish that originated in the Valencia region. This flavorful and colorful dish is typically made with rice, saffron, and a variety of vegetables, such as bell peppers, tomatoes, and peas. The addition of artichokes brings a unique and earthy flavor to the dish, making it a popular variation. The history of vegetable paella dates back to the mid-19th century when it was created by farm laborers who cooked rice with readily available ingredients. Over time, it evolved into a beloved vegetarian option, often enjoyed during festive gatherings and family meals. Today, renowned chefs and restaurants across Spain, particularly in Valencia, have perfected the art of making vegetable paella with added artichokes. The key to a delicious vegetable paella lies in using high-quality saffron, fresh vegetables, and the perfect balance of flavors. While some chefs prefer to cook the dish over an open flame for a smoky essence, others opt for a more modern approach using specialized paella pans. For those seeking the best version of this dish, visiting Valencia or authentic Spanish restaurants known for their traditional paella is a must. The artichokes in vegetable paella add a delightful texture and a slightly nutty taste, elevating the overall dining experience. Whether enjoyed as a main course or as part of a tapas spread, vegetable paella with added artichokes is a delightful representation of Spanish culinary heritage.
60 min
6
320 calories
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