Vegetable Paella

Vegetable Paella Recipe - Swiss Cuisine

Region / culture: Switzerland | Servings: 4 |

Vegetarian diet

Introduction

Vegetable Paella is a delicious and colorful dish that originated in Spain. This vegetarian version of the traditional paella is packed with flavor and nutrients, making it a perfect meal for vegetarians and meat-lovers alike.

History

Paella is a traditional Spanish dish that originated in the Valencia region. Originally, paella was made with a combination of meats, such as chicken, rabbit, and snails, along with vegetables. Over time, different variations of paella have been created, including seafood paella and vegetarian paella. The Vegetable Paella recipe we are sharing today is a modern twist on the classic dish, using butternut squash, Swiss chard, and artichoke hearts.

Ingredients

1 large leek, white and tender green parts only, halved lengthwise
0.25 cup olive oil, divided
1 lb (454 g) butternut or acorn squash, peeled and cut into 1 inch dice
1 medium-sized onion, chopped
0.25 tsp saffron threads
0.25 tsp cayenne pepper
2 cups Valencia or basmati rice (or regular long-grain rice)
2 cups low-sodium chicken stock
1.25 cups dry white wine
1 x 14 oz (397 g) can whole tomatoes, drained and chopped
1 x 14 oz (397 g) can quartered artichoke hearts (in water), drained
0.5 lb (227 g) swiss chard, stems discarded, coarsely chopped

How to prepare

Preheat the oven to 425°F (218°C).
Brush the leek with 1 tsp of olive oil and place it cut side down on one side of a non-stick baking sheet.
On the other side of the baking sheet, add the squash and drizzle with 2 tbsp of olive oil. Gently toss to coat.
Roast for 15–20 minutes or until golden.
Slice the leek halves into 1 inch lengths.
Heat 3 tbsp of olive oil in a 16" paella pan or skillet. Sauté the onion over medium heat until softened.
Add saffron and cayenne pepper. Stir for 1 minute.
Add the rice and season with salt and pepper to taste. Cook, stirring for about 2–3 minutes.
Add chicken stock, wine, squash, tomatoes, artichoke hearts, and Swiss chard. Stir and simmer for 5 minutes.
Lower the oven temperature to 350°F (177°C), then transfer the paella pan to the oven. Bake for 30 minutes or until the rice is tender and the stock is absorbed.
Remove from the oven and let it stand for 10 minutes before serving.

Variations

Add chickpeas or tofu for extra protein.
Use different vegetables such as bell peppers, zucchini, or peas.
Add smoked paprika for a smoky flavor.

Cooking Tips & Tricks

Make sure to use a good quality paella pan or skillet to ensure even cooking.

- Toasting the rice before adding the liquid helps to enhance the flavor of the dish.

- Be sure to let the paella stand for 10 minutes after baking to allow the flavors to meld together.

Serving Suggestions

Serve Vegetable Paella with a side of crusty bread and a green salad for a complete meal.

Cooking Techniques

Roasting the vegetables before adding them to the paella adds depth of flavor.

- Baking the paella in the oven ensures that the rice cooks evenly.

Ingredient Substitutions

Use arborio rice or jasmine rice instead of Valencia or long-grain rice.

- Substitute spinach or kale for Swiss chard.

Make Ahead Tips

Vegetable Paella can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Vegetable Paella with fresh parsley or lemon wedges for a pop of color.

Pairing Recommendations

Pair Vegetable Paella with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir.

Storage and Reheating Instructions

Store leftover Vegetable Paella in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 1.5g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

Vitamin A: 50% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains: None

Summary

Vegetable Paella is a nutritious dish that is high in carbohydrates and vitamins, making it a healthy and satisfying meal option.

Summary

Vegetable Paella is a flavorful and nutritious dish that is perfect for a weeknight dinner or a special occasion. Packed with vegetables and seasoned with saffron and cayenne pepper, this vegetarian paella is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was during my travels through Spain, a country known for its rich culinary traditions and vibrant flavors. I was wandering through the bustling streets of Valencia when the aroma of saffron and vegetables wafted through the air, drawing me towards a small café tucked away in a corner.

As I entered the café, I was greeted by the sight of a bustling kitchen where a chef was busy preparing a colorful and fragrant dish that caught my eye immediately. I couldn't help but ask him what he was making, and he replied with a smile, "Vegetable Paella, a traditional Spanish dish that has been passed down through generations."

Intrigued by the dish, I asked if he would be willing to share the recipe with me. To my delight, he agreed and invited me to watch as he cooked. As I stood by his side, he explained the process of making Vegetable Paella, from sautéing the vegetables to adding the saffron-infused broth and simmering it all together until the rice was perfectly cooked.

I watched in awe as he skillfully combined the ingredients, each one adding its own unique flavor and texture to the dish. The vibrant colors of the bell peppers, tomatoes, and green beans danced together in the pan, creating a feast for the eyes as well as the palate.

After the Paella was finished cooking, the chef generously served me a steaming plateful, urging me to taste the fruits of his labor. With the first bite, I was transported to a place of pure bliss. The flavors exploded in my mouth, a perfect harmony of savory and sweet, with each ingredient lending its own distinct note to the symphony of tastes.

I savored every mouthful, marveling at how something so simple could be so incredibly delicious. It was then that I knew I had to learn how to make Vegetable Paella for myself, to bring a taste of Spain back home with me.

Before I left the café, the chef handed me a handwritten recipe for Vegetable Paella, complete with detailed instructions and tips for achieving the perfect balance of flavors. I thanked him profusely, promising to cherish the recipe and pass it on to future generations.

Back home, I wasted no time in gathering the ingredients needed to recreate the dish that had captured my heart in Valencia. I carefully followed the instructions, remembering the chef's expert guidance as I sautéed the vegetables, toasted the rice, and added the saffron-infused broth.

As the Paella simmered on the stove, filling my kitchen with its intoxicating aroma, I couldn't help but feel a sense of accomplishment. I had successfully recreated a taste of Spain in my own home, thanks to the generosity of a kind chef and the power of a simple recipe.

When I finally sat down to enjoy the fruits of my labor, I closed my eyes and took a bite, savoring the flavors that transported me back to that cozy café in Valencia. The Vegetable Paella was a triumph, a symphony of flavors that danced on my taste buds and warmed my soul.

From that moment on, Vegetable Paella became a staple in my culinary repertoire, a dish that I would lovingly prepare for family and friends, sharing not just a meal but a piece of my heart with each bite. And as I passed the recipe down to my children and grandchildren, I knew that the legacy of this special dish would live on for generations to come, a testament to the power of food to connect us to each other and to the world around us.