In order to bring you the best organic produce, some ingredients may differ from those depicted.

Late-summer vegetable paella

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian

2 Servings, 740 Calories/Serving

35 Minutes

Paella makes any meal feel like a party, which is one reason the dish has a reputation for being far more complicated than it is. You don’t need any special equipment, a frying pan will do. It it doesn’t take long to cook and the result always feels special.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1-2 shallots
Red bell pepper
3-4 Roma tomatoes
¾ cup paella rice
Bay leaf
Paella spice blend (smoked paprika-turmeric- cayenne- garlic powder)
3 marinated artichokes
Green and black olives
Fresh parsley
Toasted almonds

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the shallot, pepper and tomatoes

Peel and thinly slice the shallots.
Slice the pepper into thin strips. Discard the seeds.
Core and coarsely chop the tomatoes.

Cook the vegetables and rice

In a 12-inch frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the shallots, bell pepper and rice. Season with salt. Cook, stirring, to coat the rice with oil, until the shallots soften, about 3 minutes. Stir in the bay leaf, spice blend, tomatoes, red wine or sherry, if using, and 3 cups water. Bring to a boil, cover, and reduce the heat to medium low. Simmer until the tomatoes have released most of their juices and the rice has absorbed most of the water, about 25 minutes.
Meanwhile, prep the rest of the vegetables.

Prep artichoke, olives and parsley

Coarsely chop the artichokes.
Slice the olives in half.
Chop the parsley.
Chop the almonds.

Toss ingredients together, serve

Once most of the water has been absorbed, stir in the artichokes, olives, parsley and almonds. Season with salt to taste. Divide evenly between two bowls.

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