Vegetable Paella

We swap the traditional sausage and seafood for bell peppers, fennel, artichoke hearts, and peas in our vegetable paella.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

You will need at least a 6-quart Dutch oven for this recipe. Soccarat, a layer of crusty browned rice that forms on the bottom of the pan, is a traditional part of paella. In our version, soccarat does not develop because most of the cooking is done in the oven; if desired, there are directions on how to make a soccarat before serving in step 5.

Step 2

Adjust oven rack to lower-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Toss artichokes, peppers, olives, whole garlic cloves, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Spread vegetables onto hot baking sheet and roast until artichokes are browned around edges and peppers are browned, 20 to 25 minutes; let cool slightly.

Step 3

Mince roasted garlic. In large bowl, whisk 2 tablespoons oil, 2 tablespoons parsley, lemon juice, and minced roasted garlic together. Add roasted vegetables and toss to combine. Season with salt and pepper to taste.

Step 4

Reduce oven temperature to 350 degrees. Heat remaining 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and fennel and cook until softened, 10 to 15 minutes.

Step 5

Stir in remaining minced garlic and paprika and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until mixture begins to darken and thicken slightly, about 2 minutes. Stir in rice and cook until grains are well coated with tomato mixture, about 1 minute. Stir in broth, wine, saffron, and 1 teaspoon salt. Increase heat to medium-high and bring to boil, stirring occasionally. Cover pot, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 to 35 minutes.

Step 6

For optional soccarat, uncover, transfer to stovetop, and cook over medium-high heat for about 5 minutes, rotating pot as needed, until bottom layer of rice is well browned and crisp.

Step 7

Sprinkle roasted vegetables and peas over top, cover, and let paella sit for 5 minutes. Sprinkle with remaining 1 tablespoon parsley and serve.

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