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!
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
Calories: 413kcalCarbohydrates: 70gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 97mgPotassium: 357mgFiber: 5gSugar: 5gVitamin A: 3640IUVitamin C: 46mgCalcium: 48mgIron: 4mg
Tried this recipe?Let us know how it was!