Roasted Vegetable Paella is good if you’ve got some time to spare (eg. kids are asleep or at their grandparent’s house, also known a few hours of peace and quiet).
It’s quite a yummy dish and good if you want to try something a little different.
Roasted Vegetable Paella
A vibrant roasted vegetable paella with saffron-infused rice and a medley of seasonal vegetables. Flavorful, colorful, and perfect as a wholesome, satisfying meal.
4
servings20
minutes40
minutes320
kcal1
hourKeep the screen of your device on
Ingredients
2 number Tomatoes
200 gram Snowpeas
1 tbsp Tomato paste
250 gram Pumpkin-Jap Pumpkin, peeled and cut into 1.5cm cubes
1 number Brown Onion
1 number Corn kernel-small tin can
1 number Zucchini
8 tsp Garlic-crushed
5 tbsp Olive oil
3 tsp Paprika
1500 millilitre Vegetable Stock-hot
2.5 cups Arborio Rice-or medium grain rice
2 tbsp Parsley-optional
1 number Bell peper-red or green, cut into thin slices
Directions
- Preheat the oven to a hot 210 degrees.
- Place a sheet of baking paper on a flat baking tray.
- Cut the zucchini in halves, lengthways and slice into 1.5cm chunks.
- Place in a bowl with the pumpkin pieces, onion — cut into 8 wedges –,corn, and garlic. Add 3 tablespoons of the olive oil and mix through.
- Spread the mixture on the baking paper and bake for 20 minutes or until nice and roasted and fragrant — hmmmmm!
- Heat the stock in the microwave or stove and keep it hot.
- Heat the remaining two tablespoons of olive oil in a large frying pan until hot.
- Add the chopped tomato and cook for two to three minutes.
- Then add the tomato paste, rice and the stock.
- Bring to the boil and then reduce to a low simmer for approximately 25 minutes. Do not stir but ‘move’ the pan around to cook evenly.
- Add the roasted vegetables and snow peas and cook covered for a further 20 minutes or until the rice is tender.
- Remove from the heat and serve immediately with the parsley.
- Recipe Hints and Tips:
- Roasted Vegetable Paella keeps well in the fridge for up to three days.
- This recipe isn’t suited to freezing or for the Once a Month Cooking method.
Response to “Roasted Vegetable Paella”
The recipe doesn’t say when to add the paprika