Today I’m introducing you to Zsu Dever’s newest book, Vegan Bowls. She has a recipe for a Paella Bowl that’s amazing. It’s chock full of veggies and easy to make, plus it’s a tasty way to use up the last of your summer squash.
It looks pretty impressive too and you don’t have to tell your guests how easy it was to make – wink, wink.
My internet has been a little spotty on my trip, but if all goes as planned I’ll catch you up on what I’ve been doing the past week soon. I’m in Astoria Oregon and we are heading to Lincoln soon. Tell me what you’ve been cooking in the comments!
Paella Bowl from Vegan Bowls
- 3 1/2 cups vegetable broth
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 1/4 teaspoon saffron threads
- 3 tablespoons olive oil
- 5 artichoke hearts quartered
- 1 medium yellow squash or zucchini halved lengthwise and cut into 1/4-inch slices
- 1 small red bell pepper coarsely chopped
- 1 small Roma tomato coarsely chopped
- 4 garlic cloves minced
- 4 ounces green beans trimmed and cut into 2-inch pieces
- 2 cups frozen lima beans or edamame thawed
- 1 cup paella or Arborio rice
- 1/2 cup green peas thawed if frozen
- 1 jarred roasted red pepper cut into 1/2-inch strips
- 1/4 cup minced parsley
- Lemon slices
- BROTH: Heat the broth, paprika, salt, and saffron in a medium saucepan over high heat. Bring to boil, reduce to simmer. Cover and keep warm over low heat.
- SAUTÉ: Heat the oil in a 12-inch skillet over medium-high heat. Add the artichoke and squash and cook until golden brown, about 4 minutes. Transfer to a medium bowl. Add the bell pepper, tomato, and garlic. Cook, stirring occasionally, until the tomatoes break down, about 5 minutes. Add the green beans and lima beans. Add the rice, spreading it evenly over the vegetables. Add the broth, taking care not to disturb the rice too much, but ensuring that the rice is submerged in the broth. Reduce the heat to medium and cook until the rice is al dente, about 14 minutes. Arrange the squash and artichoke hearts on the paella and continue to cook until the rice is tender and the broth is absorbed, about 4 minutes longer.
- GARNISH: Scatter the peas over the paella, arrange the strips of pepper on top of the paella and sprinkle with the parsley. Remove from the heat, cover and set aside for 5 minutes before serving. Serve in bowls with lemon slices.