Heat oil in a large paella pan or skillet over medium-high heat. Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes.
Set aside. Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
An easy, healthy and filling paella-style dish of vegetables and rice. This recipe has been submitted by the Good Food community.. . finally added that to the top when serving, giving the option of either a vegetarian plate or one with prawns.
Ingredients. 1/2 heaping teaspoon saffron or turmeric. 2 tablespoons olive oil or 1/4 cup water/veggie broth (for water saute) 1 large yellow onion, thinly sliced. 1 red bell pepper, thinly sliced. 1 orange or yellow bell pepper, thinly sliced. 2 cloves garlic, minced.
Vegetarian Paella.. Two ingredients are especially critical for making an authentic Spanish paella.. It is the secret ingredient that makes a paella authentic.. I used this for a school project and it was delicious as well as easy to make.
This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice .
The classic Spanish rice dish is a crowd-pleaser that may seem fancy but it is truly a humble dish, made from ingredients that are fresh and healthy.