Grilled Vegetable Paella
Healthy Vegetable Paella featuring green peas, tomatoes, peppers, asparagus, shallots, and Calabrian chilies.
Equipment
- Paella Pan
Ingredients
- 1 pinch saffron threads
- 2 2/3 cup vegetable broth
- 1 tbsp olive oil, white wine, or additional broth
- 3/4 cup Bomba rice
- 6 cloves garlic minced
- 2 shallots minced
- 6 baby sweet bell peppers diced (or 1 large pepper)
- 1-2 tsp crushed Calabrian chili peppers These are very spicy. Start with a small amount and increase according to taste.
- 1 15 oz. can of cherry tomatoes
- 1 tsp hot smoked paprika
- 2 bay leaves
- pinch salt more to taste if desired
- 2/3 cup petite peas use either fresh or if using frozen thaw first
- 12 spears asparagus chopped
Instructions
- In a small saucepan combine the saffron threads and 2 and 2/3 cup of vegetable stock. Heat gently on the stove over low heat and keep warm.
- Place 1 tbsp of oil, white wine, or additional broth in a paella pan.
- Add the garlic, shallots, baby peppers, and calabrian chilies to the paella pan.
- Cook on the grill or your stovetop for 3 minutes.
- Add the tomatoes, bay leaves, salt, and paprika. Cook additional 3 three minutes.
- Add the rice and broth. Stir once or shake pan to evenly distribute. After this do not stir the paella.
- Cook 25 minutes.
- I like to rotate the pan clockwise every 5-8 minutes to ensure even heat distribution.
- Add the asparagus and peas and cook additional 3-5 minutes.
- Test the socarrat on the bottom of the paella pan with a small spoon. It should be crispy but not scorched.
- Once your paella is cooked, remove from grill and cover in foil. Allow to rest on the counter for 7-10 minutes and then serve.