Vegetarian Paella
Recipe for the Week of April 4-8, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield4 servings 15minutes
Cook Time
20minutes
Servings Prep Time
Yield4 servings 15minutes
Cook Time
20minutes
Ingredients
  • 1 yellow onionthinly sliced
  • 1 yellow bell pepperdiced
  • 1 green bell pepperdiced
  • 2 garlic clovesminced
  • Pinch saffron
  • 1/2teaspoon smoked paprika
  • ½teaspoon oregano
  • Dash Salt
  • Pinch black pepper
  • 2tablespoons lemon juice
  • Zest of lemon
  • 1cup medium-grain rice
  • 1 bag frozen peas
  • 2cups cherry tomatoes
  • 1cup vegetable stockheated
  • 1 can quartered artichokes
  • flat-leaf parsleyroughly chopped for garnish
Instructions
STARTING THE PAELLA
  1. Heat oil in a large skillet over medium heat. Add onion, bell pepper, garlic, dried oregano and saffron then season with salt and pepper and cook, stirring, for 3-4 minutes until fragrant. Add the paprika and continue to cook. Add the rice and cook for 1-2 minutes, stirring to coat all the rice with the spices. Add the cherry tomatoes, and hot stock, stirring to combine.
  2. Bring to a simmer, stirring, then cover the surface closely with foil. Reduce heat to medium-low. Cook for 12-15 minutes until rice is just cooked.
FINSHING THE PAELLA
  1. Add artichoke and frozen peas , then cook, uncovered, for 2 minutes to warm through.
TO SERVE
  1. Squeeze over lemon juice and stir in lemon zest. Garnish with parsley and serve.