In The Marley Kitchen: Veggie Paella

February 2, 2017


-2 teaspoons olive oil
-8 ounces vegetarian sausage, cut into 1-inch pieces
-3 cloves garlic, minced

-1 scotch bonnet pepper, seeded ans minced
-1 cup marinated artichoke hearts, quartered
-1 cup sliced yellow squash
-1 cup sliced zucchini
-1 cup sliced carrots
-1 bunch asparagus, ends trimmed, cut into 2-inch pieces
-1/2 cup frozen green peas
-14 -ounce can diced tomatoes

-3/4 cup sliced black olives
-6 to 8 saffron threads
-1/2 teaspoon smoked paprika
-2 bay leaves
-2 cups cooked rice
-1/2 cup reduced-sodium vegetable broth
-1/4 cup chopped fresh parsley leaves
-Salt and freshly ground black pepper

-lemon wedged to garnish



-Heat oil in a large paella pan or skillet over medium-high heat.
-Add soy sausage, scotch bonnet pepper and garlic and cook 2 minutes.

-Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes,saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes.

-Add rice, black olives and broth and cook for 5 minutes, until liquid is absorbed.

-Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

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