Roasted vegetable paella
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Whole head garlic | |
| 3 | Cloves garlic; chopped | |
| 1 | Onion; diced | |
| 4 | Potatoes; peeled and cut into | |
| ; 1/4-in slices | ||
| 4 | larges | Ripe tomatoes; peeled, seeded, and |
| ; diced | ||
| 6 | cups | Vegetable stock |
| 3 | cups | Uncooked long-grain white rice |
| 1 | teaspoon | Saffron threads |
| 2 | Bay leaves | |
| 1 | teaspoon | Good-quality paprika |
| Salt | ||
| Freshly ground black pepper | ||
Directions
Preheat the oven to 350ø. Heat the olive oil in a Dutch oven or large paella pan over high heat until hot. With a sharp knife, cut the top off the head of garlic, exposing just the tips of the tops of the cloves. Add the head of garlic to the pan and saute lightly for 2 to 3 minutes. Add the chopped garlic, onion, and potatoes and saute well, about 4 minutes. Add the tomatoes and stock and bring to a boil. Add the rice, saffron, bay leaves, paprika, and salt and pepper. Cover with a lid and bake in the oven until the rice is tender, about 20 minutes. Remove the pan from the oven.
Remove the head of garlic from the paella and squeeze the roasted garlic from the cloves into the paella. Stir to mix.
To serve, spoon the paella onto a large platter or individual plates and serve hot.
Converted by MC_Buster.
Per serving: 440 Calories (kcal); 13g Total Fat; (26% calories from fat); 13g Protein; 70g Carbohydrate; 4mg Cholesterol; 2459mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.