DELICIOUS FRESH VEGETABLE PAELLA

May 19th, 2012 | By Sharon Shaw Elrod MSW EdD | Category: For Senior Women

Recipe for Easy Vegetable Paella

We had a delightful holiday last August with friends near Silver City, NM.  We shared a charming vacation rental in Pinos Altos, Las Casas de Oro. In addition to sharing the cottage, we took turns preparing meals.  One of the meals my Tucson friend offered was a Vegetable Paella.  It was marvelous!

I since discovered Paella can be prepared with almost any vegetable you have in the refrigerator.  Since we get fresh organic fruits and veggies bi-weekly from our Food Coop, I decided to try my own version of a Fresh Vegetable Paella.  My husband loves my cooking, and he was not disappointed with this dish.

Here is my version, and be sure to use your own favorite veggies in this dish!

Paella Ingredients

  • olive oil
  • sweet red pepper; cut in strips or chop
  • finely chopped onion
  • 4-5 cloves garlic; use garlic crusher to mince
  • 2 tomatoes; peel & chop
  • 3 cups vegetable stock
  • salt; red pepper shaker to taste
  • asparagus or green beans or broccoli
  • shredded carrots
  • almonds
  • hard-cooked eggs (as many as you are preparing the dish for)
  • 1 ½ cups Arborio rice
  • any other veggies you want to include

Directions

I used my big cast iron skillet.  Heat about 2T olive oil to medium hot; add red pepper, garlic and onion to tender.  Add tomatoes and simmer until the liquid has evaporated.

Stir in rice, stock and about 1/2 tsp salt.  Bring to a boil, cover, and simmer until rice is tender.

Add veggies: shredded carrots, cut asparagus, green beans snapped in two, bite-size pieces of broccoli.  Cook until veggies are al dente.  Stir in almonds.

Serve with boiled eggs and sprinkle with herbs.  And most important, Enjoy!

 

 



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