Meatless Monday: Spring vegetable paella - FOX 32 News Chicago

Meatless Monday: Spring vegetable paella

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(WJBK) -

Get this recipe courtesy of Chef Lorraine from Sweet Lorraine's Cafe & Bar. Learn more at

1 quart vegetable stock
1/2 teaspoon saffron threads
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, minced
1 red pepper, deseeded & julienned
2 cups short grain rice
1 tablespoon tomato paste
1 teaspoon smoked paprika (if you can't find you can use sweet paprika)
1 pound rip tomatoes, seeded and grated on the large holes of a box grater
1/4 pound fresh green beans, trimmed and cut in 1-inch lengths-lightly blanched
1 and 1/2 cups cubes 1/2" cooked acorn, butternut or other winter squash
1 can quartered artichoke hearts, drained & rinsed
2 cups frozen shelled edamame, thawed or fresh or frozen English peas
Kosher salt, freshly ground pepper to taste

Heat stock in a sauce pan over medium heat and crush saffron threads into warmed stock. Let simmer while continuing with recipe.

Heat large saute pan or paella dish over medium heat add olive oil and heat until hot.

Add onions and saute until softened about 2 minutes, add garlic & red bell pepper and continue to saute until bell pepper is very soft about 5 minutes. Add rice and stir to coat with onion mixture and until rice begins to crackle. Slowly add warmed stock, stirring as you add liquid. Add tomato paste, paprika and grated tomatoes. Throw in a good pinch (1/2 tsp) of kosher salt and stir to combine and continue cooking until nearly all the liquid has been absorbed by the rice, about 15-20 minutes. Add beans, squash, artichoke hearts and edamame and stir to combine. Cover with a lid and remove from the heat.

Let sit approximately 10 minutes. You can adjust the spices to your taste buds and your Spring Vegetable Paella is ready to serve.

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