home

Liquid Measurement Converter


is equal to
Weight Measurement Converter


is equal to
fraction 1/8 1/4 1/3 1/2 2/3 3/4
decimal 0.125 0.25 0.333 0.5 0.666 0.75


home
Stovetop Vegetable Paella





Did you try this recipe?
If so, did you like it?

   



home
Log in or Register




forgot password?


REGISTER for FREE to...
  • Collect recipes you want to try in
    your own PERSONAL RECIPE BOX.
  • YEP the recipes you like and save them in your own YEP RECIPES COLLECTION.
  • Submit your own recipes
    to share with others.




Home > Index > Main Dishes > 

Stovetop Vegetable Paella

A stovetop version of the Spanish rice dish made with brussels sprouts and asparagus.

Stovetop Vegetable Paella recipe


yepped  21 people Yepped this recipe

Did you try this recipe?
If so, did you like it?

   





Save & Share This Recipe





servings: 6

total time: 1 hour

added on 04/10/2020

recipe by: 


INGREDIENTS

  • 4 TBSP olive oil, divided
  • 1 pound brussels sprouts, trimmed and halved
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 yellow onion, diced
  • 1 yellow bell pepper, chopped
  • 2 roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • salt & pepper
  • 1/4 cup cooking sherry
  • 1 cup uncooked arborio rice
  • 3 cups vegetable broth
  • 1 bay leaf
  • 1/2 cup garden peas



DIRECTIONS

  1. Heat 2 TBSP of the oil in a wok over medium-high heat, tilt the pan to cover the bottom and sides with oil. When the oil is hot add the brussels sprouts and cook without stirring for 3 minutes. Add the asparagus and stir to combine. Cook, stirring occasionally, for 3 more minutes. Transfer the brussels sprouts and asparagus to a plate and set aside.
  2. Keep the wok over medium-high heat and heat up the remaining 2 TBSP of oil. Add the onion, bell pepper, tomatoes, garlic, paprika, thyme, cayenne, 1 tsp salt, and 1/4 tsp pepper. Stir to combine and cook, stirring occasionally, until vegetables have softened, about 4 minutes.
  3. Pour in the sherry and cook until most of the liquid has evaporated, about 2 minutes. Add the rice, vegetable broth, and bay leaf and bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until most of the liquid has evaporated, about 20 minutes.
  4. Take the wok off the heat and stir in the brussels sprouts, asparagus, and peas. Cover the wok and let sit 10 more minutes to allow the rice to absorb any leftover liquid. Season with salt & pepper to taste.



Similar Recipes by Keyword:

stovetopvegetablepaelladairyfreeglutenfreericeveganvegetarianspanishmain_dishesspicymeatless

TRENDING RECIPES



MORE Main Dishes



RECIPE ROUNDUPS



Cookbooks & Kitchenware

affiliate links to products we use and recommend.


RECIPE COMMENTS

Got some tips or comments
for this recipe?
Be the first to post a comment




Stovetop Vegetable Paella

Name:

Comments:



Type the security word shown in the picture above or click the picture to refresh it.



Email this recipe:
Stovetop Vegetable Paella

Name:
Re-type email:
Send me updates on the latest recipes too.

Verification Code*
captcha
Type the security word shown in the picture above or click the picture to refresh it.