Spanish vegetable paella
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THC BBS is currently undergoing some final changes before our scheduled launch. Sharpen your pinball skills, Campers!

Spanish vegetable paella
  Spanish    Vegetables    Vegetarian    Low Fat  
Last updated 10/4/2011 8:24:00 PM. Recipe ID 57408. Report a problem with this recipe.
Site under maintenance | THC BBS

Site under maintenance

THC BBS is currently undergoing some final changes before our scheduled launch. Sharpen your pinball skills, Campers!



 
      Title: Spanish vegetable paella
 Categories: Main dish, Vegetarian, Low-fat
      Yield: 6 Servings
 
      3    Whole artichokes; OR...
      1    -Box frozen baby artichokes
           -- thawed
      1 lb Fresh fava beans
      2    Tomatoes; OR...
  1 1/2 c  -Canned whole peeled
           -Tomatoes
      1 tb Olive oil
      1 md Onion; diced
      2    Garlic cloves; minced
      4 c  Vegetable or chicken broth
  1 1/2 c  Paella or arborio rice
      1 ts Salt
    1/2 ts Saffron
      2    Canned roasted red peppers
    1/4 ts Black pepper
      2 ts Fresh thyme; OR...
      1 ts -Dried thyme
    1/3 c  Parsley, chopped
           Parmesan cheese, grated
           Lemon wedges
 
  Steam fresh artichokes 35 to 40 minutes until tender.  Remove tough
  outer leaves.  Cut artichoke hearts in quarters and scrape out fuzzy
  chokes. If using frozen baby artichokes it's not necessary to precook
  them.
  
  Remove fava beans from pods.  Bring one quart water to a boil.  Add
  beans to boiling water and simmer two minutes.  Remove beans with a
  slotted spoon and transfer to a cold water bath.  This will loosen
  their tough outer skins.  Using a small paring knife, carefully peel
  skins from beans.
  
  Return water to a boil.  Dunk tomatoes in boiling water until skin
  loosens, about 30 seconds.  Transfer tomatoes to a cold water bath.
  Peel tomatoes, remove seeds and chop into small pieces.
  
  Heat olive oil in a large skillet or paella pan over medium-low heat.
  Add onions and slowly saute until golden, about 10 minutes.  Stir in
  garlic and saute 30 seconds.  Transfer tomatoes to a cold water bath.
  Peel tomatoes, remove seeds and chop into small pieces.
  
  Heat olive oil in a large skillet or paella pan over medium-low heat.
  Add onions and slowly saute until golden, about 10 minutes.  Stir in
  garlic and saute 30 seconds.  Add tomatoes and cook until juices
  evaporate, about 2 minutes.
  
  Add broth, rice, salt and saffron to onion and tomato mixture.  Bring
  to a boil. Reduce heat, cover and cook 25 minutes.  Five minutes
  before end of cooking time stir in artichokes, fava beans, roasted
  red pepper, black pepper, thyme and parsley.  Serve immediately with
  fresh Parmesan cheese and lemon wedges.
  
  Calories per serving: 278 Grams of fat: 4 % fat calories: 13
  Cholesterol: 0 mg Grams of fiber: 6.1
  




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Recipe ID 57408 (Apr 03, 2005)

Site under maintenance | THC BBS

Site under maintenance

THC BBS is currently undergoing some final changes before our scheduled launch. Sharpen your pinball skills, Campers!