A Vegetarian Tour de France: Vegetarian Paella

July 09, 2009 By: Megabeth Category: Culinary Tour de France, Main Dishes Print This Post Print This Post

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It may be the Tour de France but some stages do dip into other countries…as shall I. I’ve been focusing on French dishes but today’s stage ended in beautiful Barcelona, Spain. That means, it’s time to whip up a Paella!

There are literally thousands of ways to make paella. I used a lot of the vegetables that I received in my weekly vegetable delivery (including a lot of the green onions!) Feel free to throw in whatever vegetables you may have on hand beyond what I have listed below – carrots, asparagus, peppers, capers, whatever. The key is throwing it in at the right times so you don’t end up with a squishy vegetable mess. The more delicate the vegetable, the later you throw it in. Be sure to let the cover sit on the pan to let everything steam and cook, but check to make sure the liquid isn’t burning off too quickly or the rice won’t be able to cook very well.

Paella is actually very easy to make and it becomes a really hearty dish with not a lot of added extra fat.  It’s a great dish to serve to a crowd and doesn’t require a lot of babysitting while it cooks. (And, if you ask nicely, perhaps someone will get up and check on the paella when it’s cooking so you don’t have to…)

Megabeth’s Paella

  • 4 green onions, white parts minced
  • ½ red onion, minced
  • 2 large garlic cloves, minced
  • 2 Tablespoons olive oil
  • 2 – 3 cups vegetable stock (Go here to learn how to make your own…)
  • 1 cup uncooked white rice (if you use brown, increase the cooking time
  • 3 corn cobs, cut into thirds
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • ½ cup frozen peas
  • 1 14.5 ounce can diced tomatoes
  • 1 14 ounce can artichoke hearts, quartered
  • 1 teaspoon saffron, crushed
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • salt and pepper

In a small bowl, put crushed saffron in 1 Tablespoon of water and set aside.

In a large cast iron skillet, heat olive oil on medium. Add onions and garlic and cook until translucent and softened.

A Vegetarian Tour de France: Vegetarian Pallela

Add white rice, stir to coat with the oil, and cook until beginning to brown.

A Vegetarian Tour de France: Vegetarian Pallela

Add one cup of vegetable stock and tomatoes.

A Vegetarian Tour de France: Vegetarian Pallela

Add saffron and the water it was soaked in, paprika, oregano, salt and pepper to taste. Stir to combine.

A Vegetarian Tour de France: Vegetarian Pallela

Turn heat to high and bring mixture to a boil. Once boiling reduce heat to low. Add zuchinni, yellow squash and corn. Cover with a tight fitting lid and let simmer for 20 minutes on low.

A Vegetarian Tour de France: Vegetarian Pallela

A Vegetarian Tour de France: Vegetarian Pallela

Life cover, stir, and add artichoke hearts, and more of the vegetable broth. Replace cover and continue simmering until rice is cooked through – another 20 – 30 minutes. Stir occasionally and add additional broth or water if rice begins to dry out in the cooking process.

A Vegetarian Tour de France: Vegetarian Pallela

3 Trackbacks/Pingbacks

  1. A Vegetarian Tour de France: Paella - Barcelona, Spain, That, Paella, French, France - Recipe6 09 04 11
  2. A Vegetarian Tour de France: Paella | The Recipe 29 05 11
  3. Vegetarian Vuelta a España: Paella! | Veggin' 01 09 11


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