Summer vegetable paella
Gluten Free, Vegetarian, Dairy-Free, Soy-Free
Paella makes any meal feel like a party—which is partly why it has a reputation for being far more complicated than it is. You don’t need any special equipment, just a frying pan with a lid. It takes only a half-hour to cook, and the result always feels special. If you are feeling adventurous, cook it over medium-high coals in a covered grill (just be sure to use a pan with a heatproof handle).
- 1 to 2 shallots
- 1 red bell pepper
- ¾ pound Roma tomatoes
- ¾ cup paella rice
- 1 bay leaf
- Paella spice blend (turmeric - garlic powder - cayenne - sweet smoked paprika)
- 5 ounces marinated artichoke hearts
- 2 ounces green and black olives
- Fresh flat-leaf parsley
- 2 ounces roasted almonds
Prep the shallot, pepper and tomatoes
- Peel and thinly slice the shallot.
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-thick strips.
- Core and coarsely chop the tomatoes.
Cook the vegetables and rice
Pour in 3 cups water. Bring to a boil, cover, and reduce the heat to medium low. Simmer until the rice is tender and most of the liquid is absorbed, 20 to 25 minutes. While the rice cooks, prepare the rest of the ingredients.
Prep the artichokes, olives and parsley
- Coarsely chop the artichokes.
- Slice the olives in half.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Coarsely chop the almonds.
Finish the paella
Nutrition per serving: Calories: 720, Protein: 16 g, Total Fat: 41 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Carbohydrates: 80 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 660 mg
Contains: tree nuts