Ingredients: |
![Nutrition Facts Vegetable Paella (text version below directions)](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/nutrition/nfacts/nf_paella.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 large leek, white and tender green parts only, halved lengthwise
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1/4 cup olive oil, divided
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 lb. butternut or acorn squash, peeled and cut into 1-inch dice
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 medium-sized onion, chopped
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1/4 teaspoon saffron threads
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1/4 teaspoon cayenne pepper
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
2 cups Valencia or Basmati rice (or regular long-grain rice)
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
2 cups low-sodium chicken stock
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 1/4 cups dry white wine
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
One 14 ounce can whole tomatoes, drained and chopped
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
One 14 ounce can quartered artichoke hearts (in water), drained
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922164915im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1/2 lb. Swiss chard, stems discarded, coarsely chopped
|
Directions: |
|
1. |
Preheat oven to 425°. Brush the leek with 1 teaspoon of the olive oil and place cut side down on one side of a non-stick baking sheet. On the other side of the baking sheet, add squash and drizzle with 2 tablespoons of the olive oil and gently toss to coat. Roast for 15-20 minutes or until golden. Slice the leek halves into 1-inch lengths.
|
2. |
Heat 3 tablespoons of the olive oil in a 16" paella pan or skillet and sauté onion over medium heat until softened. Add saffron and cayenne pepper and stir for 1 minute. Add the rice and season with salt and pepper to taste and cook, stirring for about 2-3 minutes. Add chicken stock, wine, squash, tomatoes, artichoke hearts and Swiss chard, stir and simmer for 5 minutes.
|
3. |
Lower oven temperature to 350° then transfer paella pan to oven and bake for 30 minutes or until rice is tender and stock is absorbed. Remove from oven and let stand for 10 minutes before serving.
|