Vegetarian Paella

Vegetarian Paella

, 2006, Robin Miller, All rights reserved

Ingredients

* 2 teaspoons olive oil
* 8 ounces soy sausage, cut into 1-inch pieces
* 2 cloves garlic, minced
* 1 cup marinated artichoke hearts, quartered
* 1 cup sliced yellow squash
* 1 cup baby squash or sliced zucchini
* 1 cup sliced carrots
* 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
* 1/2 cup frozen green peas
* 14-ounce can diced tomatoes
* 6 to 8 saffron threads
* 1/2 teaspoon paprika
* 2 bay leaves
* 2 cups cooked rice
* 1/2 cup reduced-sodium vegetable broth
* 1/4 cup chopped fresh parsley leaves
* Salt and freshly ground black pepper

Directions

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. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

Printed from FoodNetwork.com on Wed Mar 04 2009

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