| Grilled Vegetable Paella October, 2000  Serves 8 / Paellas were first cooked many centuries ago in the farmlands of Spain, over an open fire. They are still prepared this way, but also cook well on a charcoal or gas grill. Prep Time: 30 Minutes Cooking Time: 30-40 Minutes6 cups vegetable broth 1/2 teaspoon saffron threads 3-4 Roma tomatoes 1 10-ounce package frozen artichoke hearts 1/2 cup green beans 2 summer squash, sliced lengthwise 1 green or yellow pepper, halved 3 tablespoons extra-virgin olive oil 1 small red onion, quartered and sliced 3-4 cloves garlic, minced 1 1/2 cups arborio rice or other medium-grain rice 1/4 teaspoon salt (optional) 1/8 teaspoon fresh ground black pepper 1/4 teaspoon paprika 1. Prepare a fire in a kettle grill or preheat a gas grill to high. 2. Combine broth and saffron in a saucepan. Bring to a boil. Cover; set aside. 3. Dice tomatoes. Slice artichoke hearts in half and cut green beans into 1-inch slices. Set vegetables aside in individual bowls. 4. Place summer squashes and pepper on grill. Cook for 4-5 minutes on each side. Leave pepper on grill until its skin is evenly charred. Remove and set aside until cool. Remove the charred pepper skin and cut pepper into 1-inch pieces. 5. Add olive oil to a paellera or large cast- iron skillet. Add onion and garlic; sauté 3-5 minutes or until slightly caramelized. Add rice to pan and sauté 1-2 minutes more. 6. Stir in a third of boiling broth mixture. Add cut-up peppers and squashes, tomatoes, salt, pepper and paprika. As broth is absorbed, add more until rice is tender. Add green beans and artichokes the last 5 minutes of cooking. Cover paella with a clean dish towel and let sit for 5 minutes. Calories 232,Fat 6,Perfat 22,Cholesterol 0,Carbo 41,Protein 5,Fiber N/A,Sodium N/A |
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Grilled Vegetable Paella
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