Vegetable Paella from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain goverment resource
- Cook Time:
- Serves: 8
- 1 large leek, white and tender green parts only, halved lengthwise
- ¼ cup olive oil, divided
- 1 lb butternut or acorn squash, peeled and cut into 1-inch dice
- 1 medium-sized onion, chopped
- ¼ teaspoon saffron threads
- ¼ teaspoon cayenne pepper
- 2 cups Valencia or basmati rice (or regular long-grain rice)
- 2 cups low-sodium chicken stock
- 1¼ cups dry white wine
- 1 x 14 ounce can whole tomatoes, drained and chopped
- 1 x 14 ounce can quartered artichoke hearts (in water), drained
- ½ lb swiss chard, stems discarded, coarsely chopped
- Preheat oven to 425 °F.
- Brush the leek with 1 teaspoon of the olive oil and place cut side down on one side of a non-stick baking sheet.
- On the other side of the baking sheet, add squash and drizzle with 2 tablespoons of the olive oil and gently toss to coat.
- Roast for 15–20 minutes or until golden.
- Slice the leek halves into 1-inch lengths.
- Heat 3 tablespoons of the olive oil in a 16" paella pan or skillet and sauté onion over medium heat until softened.
- Add saffron and cayenne pepper and stir for 1 minute.
- Add the rice and season with salt and pepper to taste and cook, stirring for about 2–3 minutes.
- Add chicken stock, wine, squash, tomatoes, artichoke hearts and swiss chard, stir and simmer for 5 minutes.
- Lower oven temperature to 350 °F then transfer paella pan to oven and bake for 30 minutes or until rice is tender and stock is absorbed.
- Remove from oven and let stand for 10 minutes before serving.