Over the Top Vegetarian Paella

Name: Over the Top Vegetarian Paella Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: Paella Pan (cover with foil) or Large Skillet with Lid; 25 Castelvetrano or Manzanilla Olives with Pit & 1/2 cup olive juice; 1 small jar marinated artichokes with juice (about 4 ounces); 3 small bell peppers chopped and seeded (one each of red yellow and green); 1 can diced tomatoes with juice; 6 oz sliced mushrooms; 1 small yellow onion chopped; 5 cloves garlic finely chopped; 1/2 bag frozen artichoke hearts (about 6 oz); 1 bag frozen peas (10 oz thawed); 2 tsp. Worchestershire sauce; 2 tbsp olive oil; 1/4 tsp saffron; 2 lemons 1 juiced & 1 sliced thinly; 2 cups long grain rice; 4 tbsp smart balance; 4 cups vegetable stock; 1/2 tsp red pepper flakes; 1 tbsp oregano dried; 1 tbsp basil dried; 1 tbsp onion powder; 1 tbsp garlic powder; 1 tsp salt kosher; 1 tbsp black pepper fresh ground; 1 large avocado sliced (place on top before serving); **(add 1 pound fresh peeled deveined shell/tail off shrimp if you would like to make this non-vegetarian)

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 8

Ingredients

Paella Pan (cover with foil) or Large Skillet with Lid25 Castelvetrano or Manzanilla Olives with Pit & 1/2 cup olive juice1 small jar marinated artichokes with juice (about 4 ounces)3 small bell peppers, chopped and seeded (one each of red, yellow, and green)1 can diced tomatoes with juice6 oz sliced mushrooms1 small yellow onion, chopped5 cloves garlic, finely chopped1/2 bag frozen artichoke hearts (about 6 oz)1 bag frozen peas (10 oz, thawed)2 tsp. Worchestershire sauce 2 tbsp olive oil1/4 tsp saffron2 lemons, 1 juiced & 1 sliced thinly 2 cups long grain rice4 tbsp smart balance4 cups vegetable stock1/2 tsp red pepper flakes1 tbsp oregano, dried1 tbsp basil, dried1 tbsp onion powder1 tbsp garlic powder1 tsp salt, kosher1 tbsp black pepper, fresh ground1 large avocado, sliced (place on top before serving)**(add 1 pound fresh peeled, deveined, shell/tail off shrimp if you would like to make this non-vegetarian)

Directions

Saute together olive oil, red pepper flakes, onion, garlic, and bell peppers for about 5 mins.

Then add Earth Balance Buttery Spread (adds creaminess),olives with juice, saffron, worchestershire sauce, basil, oregano, mushrooms, tomatoes with juice, artichokes with juice, and frozen artichokes hearts.

Cook down until most of liquid is evaporated.

Add rice and stir until well coated.

Add vegetable stock and bring to a boil. Cover and simmer 20 minutes or until most of liquid has evaporated.

Add peas and lemon juice, quickly stir.

Now put the whole pan in oven at 350 degrees and cover with foil or a lid for 10-15 minutes or until rice is al dente and all liquid has evaporated.

Depending on your stove/oven. This dish could take a bit longer to cook.

*Sodium/fat content will be more than listed as I could not find "olive or artichoke juice" anywhere! :-)

**If you want to add shrimp to the dish... When the paella is done add the shrimp on top of the rice, cover, then turn the oven off and let steam inside the oven for 10 minutes. They come out tender and perfect every time using this method.

Top with fresh sliced avocado and lemon wedges before serving.

ENJOY!!

Submitted by:

E. Bourne
Fort Worth, TX

Serving Size:�Serves 8

Servings Per Recipe: 8

Nutritional Info Amount Per Serving