Vegetarian Paella (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
8 ounces soy sausage, cut into 1-inch pieces |
2 cloves garlic, minced |
1 cup marinated artichoke hearts, quartered |
1 cup sliced yellow squash |
1 cup baby squash or sliced zucchini |
1 cup sliced carrots |
1 bunch asparagus, ends trimmed, cut into 2-inch pieces |
1/2 cup frozen green peas |
14 -ounce can diced tomatoes |
6 to 8 saffron threads |
1/2 teaspoon paprika |
2 bay leaves |
2 cups cooked rice |
1/2 cup reduced-sodium vegetable broth |
1/4 cup chopped fresh parsley leaves |
salt and freshly ground black pepper |
Directions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.
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