TLC Cooking "Vegetarian Paella"

Vegetarian Paella

Vegetarian Paella

YIELD Makes 6 servings
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This colorful Spanish dish is named for the special shallow two-handled pan in which it is traditionally prepared and served.

INGREDIENTS

1	tablespoon olive oil
1	medium onion, chopped
1	serrano pepper,* finely chopped
1	red bell pepper, diced
1	green bell pepper, diced
3	cloves garlic, minced
1/2	teaspoon saffron threads, crushed
1/2	teaspoon paprika
1	cup uncooked long-grain white rice
3	cups water
1	can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1	can (14 ounces) artichoke hearts in water, drained and cut into halves
1	cup frozen green peas
1‑1/2	teaspoons grated lemon peel
Fresh bay leaves (optional)
Lemon slices (optional)

*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Preheat oven to 375°F. Heat oil in heavy ovenproof skillet over medium-high heat. Add onion, serrano pepper and bell peppers; cook and stir about 7 minutes.
Add garlic, saffron and paprika; cook 3 minutes. Add rice; cook and stir 1 minute. Add water, chickpeas, artichoke hearts, green peas and lemon peel; mix well.
Cover; bake 25 minutes or until rice is tender. Garnish with fresh bay leaves and lemon slices.

This recipe appears in: European

NUTRITIONAL INFORMATION:

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