Vegetarian Paella
Try this hearty and delicious vegetarian paella. There are a lot of layers of flavors in paella, so keep it simple with the side dishes. A tapas-style selection of olives, chew bread, and Spanish cheeses along with a crisp green salad dressed in a vinegar or lemon vinaigrette work well. This recipe also features 5 Co+op Basics products and is only $3.41 per serving!
The following products are part of our Co+op Basics line:
- Field Day olive oil
- Field Day diced tomatoes
- Field Day white rice
- Field Day vegetable broth
- Wild Harvest chickpeas
Ingredients
Field Day olive oil
1 tablespoon
Yellow onion, diced
1
Red bell pepper, seeded and diced
1
Garlic cloves, minced
3
Zucchini, diced
1
Field Day diced tomatoes in juice
2 cups
Smoked paprika
2 teaspoons
Crushed red pepper flakes
1/2 teaspoon
Field Day white rice
1 1/2 cups
Field Day vegetable broth
3 cups
Canned artichoke hearts, drained and quartered
1/2 cup
Wild Harvest chickpeas, rinsed and drained
2 cups
Salt
1/2 teaspoon
Black pepper
1/4 teaspoon
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 4-6
Calories per serving: 361
Cost per serving: $3.41
- In a large oven-proof stock pot or Dutch oven, heat the oil over medium-high heat.
- Add the onion and bell pepper and saute for 10 minutes or until softened.
- Add the garlic, zucchini, diced tomatoes with juice, paprika, and chili flakes, and saute for 5 to 10 minutes.
- Add the rice and broth, stir, and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Preheat the broiler while the rice is cooking. Add the artichokes, chickpeas, salt, and pepper. Cover the pot and simmer for 10 to 15 more minutes.
- When the liquid is mostly absorbed and the rice is tender, transfer the pot to the broiler for 5 to 10 minutes, until the edges of the rice begin to brown and get a bit crispy. Remove from the broiler and serve.