Artichoke Paella

Recipe: Artichoke Paella
Recipe: Artichoke Paella

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Paella is a fantastic party food. Although the dish itself requires preparation, it's a one dish meal that requires just a few side dishes to make a feast fit for any celebration. And it's festive and fun to make paella at the beginning of a party while your guests are snacking and having a glass of wine, and then set it out and let everyone help themselves. At a recent birthday celebration, I made a huge pan of artichoke paella, a pot of vegetable soup with kale, white beans and potatoes, and a big platter of roasted vegetables with Romesco sauce. The rest of the meal was easily purchased at the grocery store: little bowls of olives and Marcona almonds to munch on, crusty hearth baked bread to enjoy with the soup, and a big bowl of tiny tangerines and sweet olive oil tortas, which are a lovely fennel-scented, sugar-dusted, cracker-like cookie, for dessert.

Baby artichokes require a little work, but the nutritional benefits are extraordinary. Artichokes are high in fiber, low in calories, and have tremendous antioxidant content, as well as beneficial enzymes for the liver and digestive system. Studies have shown artichokes to improve liver function, reduce bad cholesterol, reduce the risk of certain cancers, and even cure hangovers!

Calasparra is a Spanish short-grained rice traditionally used for paella. If you can't find it, Arborio rice is a fine substitute. Seek out the finest ingredients you can afford, and take the time to read the entire recipe and gather your ingredients in advance. Having everything ready to go is more than half the battle, and will ensure a perfect dish. Once you have prepared your "mise en place" (all ingredients measured, chopped and ready), you can make the recipe up to the addition of the rice, and then remove it from the heat and impress your guests by finishing it when they arrive.

This paella will serve about 8, with a little left over for lunch the next day.

Ingredients

  • 16 baby artichokes, cleaned and halved*

  • ½ teaspoon saffron threads

  • 6 1/2 cups light vegetable stock

  • ¼ cup extra-virgin olive oil

  • 3 medium yellow onions, finely chopped

  • 5 cloves garlic, minced

  • 2 teaspoons dried oregano

  • 1 tablespoon Pimenton (smoked Spanish paprika)

  • 1 bay leaf

  • 2 tablespoons salt-packed capers, rinsed and drained

  • ½ cup pimiento-stuffed Spanish green olives, sliced

  • 3 cups Calasparra rice (or Arborio)

  • 3/4 cup white wine

  • Juice of 1 lemon

  • 2 cups tiny green peas (fresh or frozen)

  • ½ cup finely chopped flat-leaf parsley

  • 4 piquillo peppers, sliced OR 2 bell peppers, roasted, peeled and sliced

Read the full recipe here...

This article was submitted by One Green Planet: One Green Planet is an online destination for the ecologically ethical generation. We deliver relevant insights and opinions into the world of ecology, the environment & vegan living.

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