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Directions
Combine in a large bowl the zucchini, spinach, sweet and hot peppers,
artichoke, lima beans, mushroom, peas, and scallions. Combine the broth
and saffron in a pot and keep warm over lowest heat. Preheat oven to 400 F.
Heat oil in the paella pan. Add vegetables from the bowl and sauté
approximately 3 minutes over high heat, or until they are slightly softened.
Stir in the tomato, garlic, paprika, cumin, and parsley, and cook 2 minutes
more. Add rice and coat well with pan mixture. Pour hot broth into paella
pan and bring to a boil. Continue boiling for 5 minutes. Stir in snap peas and
transfer to oven. Cook for an additional 10-15 minutes. Remove from oven,
cover with foil and let stand for and additional 10 minutes.
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MIXED VEGETABLE PAELLA
Ingredients
1 medium zucchini; cut in 1/2 inch crosswise slices and quartered
2 cups well washed (and dried) spinach leaves
2 medium red bell peppers, finely chopped
4 tsp finely chopped hot red or green pepper
6 frozen artichoke hearts, quartered
2/3 cup frozen lima beans
6 large shitake mushrooms (about 1/2 lb) stems trimmed and coarsely
chopped
1/2 cup frozen or fresh peas
8 medium scallions, trimmed and coarsely chopped
6 cups vegetable OR chicken broth
1/4 teaspoon saffron
8 tablespoons olive oil
1 medium tomato, skinned seeded and finely chopped
4 cloves garlic, minced
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 tablespoons minced parsley
3 cups imported Spanish or Arborio short-grain rice
Kosher or sea salt to taste
1/2 lb snow peas
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