Roasted Vegetable Paella

Roasting a lot of the vegetables in a pizza oven, or even in a regular oven, caramelizes their natural sugars while also providing a visual feast on the eyes. It also adds some smokiness!

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Course: Main Course

Cuisine: Spanish

Keyword: Healthy, Seasonal, Vegetarian

Total Time: 1 15

Servings:

Calories: 413kcal

Equipment

12 inch paella pan or any similar style of pan
a wooden spoon
2 qt stockpot

Ingredients

Paella

1 ½ C any short grain rice, Bomba, Arborio, etc.
1 medium onion, small diced
1 yellow & orange pepper, small diced
5 garlic cloves, minced
3 tbsp olive oil
1 tsp saffron
2 sprigs of thyme, or 1 tsp dried
any vegetable, in season, roasted

1 qt vegetable stock*

½ onion
1 carrot, chopped
2 celery stalks, chopped
2 tbsp tomato paste
½ C white wine
5 C water
1 bay leaf
Herb stems, thyme, parsley, etc
½ tsp black peppercorns
½ tsp fennel seeds
Salt and pepper, to taste

Instructions

Chop onion, carrot and celery for vegetable stock. Also prepare diced vegetables for paella.
In a heated, oiled stockpot on medium high, throw in chopped vegetables. Cook until fragrant. Incorporate tomato paste.
Once tomato paste is browned, add whine and reduce until fully evaporated. Add water, bay leaf, herb stems, peppercorns, and fennel seeds. Once it boils, lower heat to low.
Heat 2 tbsp olive oil in a 12-inch paella pan (or similarly sized).
Throw in diced onions and peppers until lightly browned. Add garlic and sauté.
Add rice and 1 tbsp olive oil into the pan, and slightly toast. Incorporate any roasted veggies.
Pour vegetable stock into the paella pan. Add saffron and thyme.
Simmer for 15-20 minutes until rice is al dente. Rotate the pan on the burner 1-2 times during cooking for even heat distribution.
Once the broth is cooked off, remove from heat and let it rest. Garnish and serve!

Nutrition