Late-summer vegetable paella

Gluten Free, Vegetarian, Dairy Free, Soy Free

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.

Ingredients

  • 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

Instructions

1

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.

2

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.

3

Prep artichoke, olives and parsley

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

4

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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