Over the Top Vegetarian Paella
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 253.2
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 738.4 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 5.7 g
- Protein: 5.7 g
View full nutritional breakdown of Over the Top Vegetarian Paella calories by ingredient
Number of Servings: 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)
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
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