August 05, 2020
"Here's an all-vegetable version of Spain's traditional rice dish, paella. Italian Arborio rice is similar to the starchy medium-grain rice customarily used in Spain. Substitute a Spanish variety if you can find it. If you like, dress up this dish with more vegetables: green beans, peas, summer squash, or eggplant."
- Serving Size: 1 (387.7 g)
- Calories 382.5
- Total Fat - 4.1 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 1566.3 mg
- Total Carbohydrate - 80.7 g
- Dietary Fiber - 3.1 g
- Sugars - 4.6 g
- Protein - 4.2 g
- Calcium - 39.2 mg
- Iron - 1.1 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.1 mg
Set a wok over medium-high heat.
Pour the oil around the rim and swirl it to coat the inside of the pan.
Add the onion and stir-fry for 2 to 3 minutes, until translucent.
Add the garlic and bell pepper and continue stir-frying for about 3 minutes.
Add the thyme, rosemary, cayenne, and paprika; stir-fry briefly.
Stir in the tomatoes and simmer, stirring often, until most of the liquid cooks away.
Stir in the rice until it is coated with the tomato mixture.
Add 3 1/2 cups stock, 1 teaspoon salt, and the saffron.
Bring to a simmer over medium-high heat and cook, uncovered, without stirring, for about 25 minutes, gradually reducing the heat to low.
If the rice isn't done, add more stock and continue cooking for another 10 to 15 minutes.
Remove the pan from the heat and cover it with a kitchen towel for about 10 minutes.
Season with black pepper and add more salt if needed.
Serve garnished with the parsley and olives to taste if desired.
Tips & Variations
No special items needed.