Recipe: Vegetable Paella (using fennel, artichoke hearts and sun-dried tomatoes)

VEGETABLE PAELLA

"With the colors of a Spanish landscape, this richly flavored one pan meal is elegant enough for the finest dinner party. To ensure time with your guests, make this ahead and reheat, covered in a 350 degree F oven for 25 to 30 minutes."



3 tbsp olive oil
1 medium onion, diced
1 large fennel bulb, peeled and cut into bite-sized pieces
4 cloves garlic, peeled and chopped
2 cups short or medium uncooked grain rice
1 1⁄2 cups dry white wine
2 cups warm filtered water
1⁄2 tsp paprika
3⁄4 tsp saffron threads or turmeric
1 tsp sea salt
1 can (141⁄2 oz/440 g) artichoke hearts in water, drained
3⁄4 cup jarred sliced sun-dried tomatoes in olive oil
8 oz thin asparagus or green string beans, depending on season, trimmed and halved
1⁄3 cup jarred green olives
3 tbsp chopped flat leaf parsley

Preheat oven to 350 degrees F.

Place a large oven proof skillet or paella pan over medium heat and let pan get hot. Add oil and tip pan to coat. Add the onion and fennel saute for 4 to 5 minutes. Add garlic* and continue sauteing until onion and fennel are lightly browned, about 3 to 5 minutes.

Mix in the rice, lightly coating all the grains with oil. Stir in the wine, water, paprika, saffron, salt, artichoke hearts and sun-dried tomatoes. Gently shake the pan to distribute the rice evenly. Reduce heat to a simmer and cook, uncovered, for 10 minutes.

Remove the pan from the heat and scatter the asparagus and green olives over the rice.

Cover the pan and transfer the paella to the preheated 350 degree F oven and bake for 30 minutes. Rice should be tender with and slightly crusted on the bottom.

Scatter chopped parsley over top and serve hot.

*Tip: When garlic is browned too quickly it will become bitter. If sauteing with other vegetables it is sometimes wise to add the garlic toward the end of the browning process.

Makes 6-8 servings
Adapted from source: 350 Best Vegan Recipes by Deb Roussou