An Amazing Vegetarian Paella - 101 Cookbooks

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    "name": "An Amazing Vegetarian Paella",
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      "name": "Heidi Swanson"
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    "description": "A much-loved vegetarian paella recipe. And, for this veg-centric, California-inspired take on the Spanish classic, you don't need a special pan.",
    "datePublished": "2024-06-25T17:07:38+00:00",
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      "10"
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    "cookTime": "PT40M",
    "totalTime": "PT50M",
    "recipeIngredient": [
      "3 tablespoons extra virgin olive oil",
      "2  spring carrots, 1/4-inch dice",
      "1  bunch of scallions or spring onions, cut into 1-inch pieces",
      "3  garlic cloves, chopped",
      "2 cups short-grain paella rice",
      "1 cup sofrito",
      "1 1/2 teaspoons smoked paprika",
      "1/2 teaspoon saffron threads",
      "3 cups of bite-sized mixed vegetables: asparagus, peas, cherry tomatoes, summer squash, baby artichokes (trimmed and quartered), baby radish",
      "5 cups hot vegetable broth",
      "toppings: lemon slices / olives / toasted sliced almonds / chopped herbs"
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            "text": "Preheat oven to 300°F. Heat the olive oil in a large (11 1/2-inch skillet) over medium heat- if you don't have a skillet that large, use a 9 1/2-inch skillet and cut the recipe in half. Sauce the carrots, scallions (or spring onions), until translucent. Stir in the garlic, and let it cook a little longer. Add the rice, stir well, and cook until the grains are also translucent, a few minutes - be mindful to not allow the rice to burn. Stir in the sofrito. Add the paprika. Crush the saffron with your fingers, and add that as well.",
            "name": "Preheat oven to 300°F. Heat the olive oil in a large (11 1/2-inch skillet) over medium heat- if you don't have a skillet that large, use a 9 1/2-inch skillet and cut the recipe in half. Sauce the carrots, scallions (or spring onions), until translucent. Stir in the garlic, and let it cook a little longer. Add the rice, stir well, and cook until the grains are also translucent, a few minutes - be mindful to not allow the rice to burn. Stir in the sofrito. Add the paprika. Crush the saffron with your fingers, and add that as well."
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        "name": "Simmer",
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            "text": "Stir in the vegetables, pour the hot broth over all of it, stir, and bring to a moderate simmer. No more stirring allowed. Simmer for exactly 17 minutes. Set a timer. Taste the broth and re-season if necessary.",
            "name": "Stir in the vegetables, pour the hot broth over all of it, stir, and bring to a moderate simmer. No more stirring allowed. Simmer for exactly 17 minutes. Set a timer. Taste the broth and re-season if necessary."
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        "name": "Bake the Paella",
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            "@type": "HowToStep",
            "text": "Move the paella to the oven and bake for another 12 minutes. Remove, and if you want to try to get a bit more crust on the base of your paella, and you’re confident your paella won’t burn, return the paella to a burner for another minute or so. Remove from heat and allow it to rest for another few minutes. Top with anything else you like - olives, nuts, lemons, herbs, etc. Serve family style in the pan.",
            "name": "Move the paella to the oven and bake for another 12 minutes. Remove, and if you want to try to get a bit more crust on the base of your paella, and you’re confident your paella won’t burn, return the paella to a burner for another minute or so. Remove from heat and allow it to rest for another few minutes. Top with anything else you like - olives, nuts, lemons, herbs, etc. Serve family style in the pan."
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        "reviewBody": "Excellent. I used Arborio rice as I had it. Thank you to those who mentioned cutting the broth by one cup when switching from Bomba to Arborio rice. I also upped the veggies because the garden begged me to! It was great! This is a remarkably easy paella that hits all the benchmarks for a great recipe. The foundation is so spot on that the flexibility is there. I did up the smoked paprika and saffron a bit to accommodate all the extra veggies. It was a huge amount of food and the leftovers were enjoyed. Thanks Heidi!",
        "author": {
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          "name": "gailwellshess@gmail.com"
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        "datePublished": "2022-09-05"
      },
      {
        "@type": "Review",
        "reviewRating": {
          "@type": "Rating",
          "ratingValue": "5"
        },
        "reviewBody": "Absolutely love this recipe. Have made several times.\r\nI really like adding baby corn and sugar snap peas too.\r\nThe leftover Sofrito is excellent cold lathered on Olive bread and I love it all times of the day.",
        "author": {
          "@type": "Person",
          "name": "Lizzy Bassham"
        },
        "datePublished": "2020-10-03"
      },
      {
        "@type": "Review",
        "reviewRating": {
          "@type": "Rating",
          "ratingValue": "5"
        },
        "reviewBody": "Just made this last night and served it family style with a huge arugula and end of summer tomato salad. Finished it with fresh sheep cheese, chopped marcona almonds, herbs and nasturtium leaves. Was a little scared about how much broth was added but it turned out completely ace. The best thing to make for a small gathering!",
        "author": {
          "@type": "Person",
          "name": "Grace L Kerfoot"
        },
        "datePublished": "2019-09-27"
      },
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        "@type": "Review",
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          "ratingValue": "5"
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        "reviewBody": "This was delicious. Making and simmering the Sofrito really makes a difference, but next time I’ll use fresh tomatoes instead of canned, as I think it would really benefit from fresh.\r\n\r\nChanges I made - I used arborio rice because that’s all I had. It was fine, but it needed less liquid than called for. I also upped the veg from three to four cups, and that was the perfect amount. I used a mix of zucchini, yellow squash, asparagus, cherry tomatoes, and bell pepper. I also dotted the top with butter before putting it in the oven and that cave the top a nice bit of crust.\r\n\r\nChanges I’ll make next time - cut the liquid down rib 4 cups, and se fresh tomatoes in the Sofrito, and season with a touch more salt.\r\n\r\nDespite being a little time consuming,  this was actually quite easy to make, and it is definitely going in my regular rotation. It’s a truly delicious way to get in your veg.",
        "author": {
          "@type": "Person",
          "name": "Karen"
        },
        "datePublished": "2019-05-19"
      }
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    "recipeCategory": [
      "Dinner",
      "Main Course"
    ],
    "recipeCuisine": [
      "Healthy",
      "Spanish",
      "Vegan",
      "Vegetarian"
    ],
    "keywords": "rice, tomato, vegetables",
    "nutrition": {
      "@type": "NutritionInformation",
      "calories": "193 kcal",
      "carbohydrateContent": "34 g",
      "proteinContent": "4 g",
      "fatContent": "4 g",
      "sodiumContent": "146 mg",
      "fiberContent": "2 g",
      "sugarContent": "2 g",
      "servingSize": "1 serving"
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