RCI-RC.001.0230.001

Vegetable Paella

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

vegetarianvegangluten-freedairy-freenut-freehalalkosher
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate

Ingredients

  • leek
    white and tender green parts only, halved lengthwise
    1 large
  • olive oil
    divided
    ¼ cup
  • butternut or acorn squash
    peeled and cut into 1-inch dice
    1 lb
  • 1 unit
  • ¼ teaspoon
  • ¼ teaspoon
  • Valencia or basmati rice (or regular long-grain rice)
    2 cups
  • low-sodium chicken stock
    2 cups
  • 1¼ cups
  • x 14 ounce can whole tomatoes
    drained and chopped
    1 unit
  • x 14 ounce can quartered artichoke hearts (in water)
    drained
    1 unit
  • swiss chard
    stems discarded, coarsely chopped
    ½ lb

Method

1
Steep the saffron threads in ¼ cup of warm water and let infuse for 10 minutes to release their color and flavor.
2
Heat 2 tablespoons of olive oil in a large paella pan or shallow skillet over medium-high heat. Add the diced squash and cook for 8–10 minutes until it begins to soften and develop light golden edges, stirring occasionally.
9 minutes
3
Add the remaining 2 tablespoons of olive oil to the pan. Stir in the chopped onion and leek, cooking for 3–4 minutes until softened and fragrant.
4
Add the Valencia rice, cayenne pepper, and saffron with its soaking water to the pan. Stir constantly for 2 minutes to toast the rice lightly.
2 minutes
5
Pour in the dry white wine and allow it to simmer for 2–3 minutes until mostly absorbed, stirring frequently.
2 minutes
6
Add the low-sodium chicken stock in two additions: pour half the stock into the pan and simmer without stirring for 10 minutes. Pour in the remaining stock and continue cooking for another 10 minutes.
20 minutes
7
Gently stir in the chopped tomatoes and drained artichoke hearts, distributing them evenly throughout the rice.
1 minutes
8
Add the coarsely chopped Swiss chard and cook for 5–7 minutes until the chard is wilted and the rice is tender with a slight resistance to the bite (al dente).
6 minutes
9
Remove the paella from heat and let it rest undisturbed for 3–4 minutes before serving. This allows the rice to absorb any remaining liquid.
3 minutes

What Makes This Variant Distinct

  • Original variant

Cuisines