Autumn Vegetable Paella
Feeding a crowd this week? If you’re looking to keep your meal meatless, this show-stopping paella is sure to be a hit. Spiced with saffron and turmeric, this vegetable-heavy dish boasts both the colors and flavors of Autumn. This recipe comes to us from Alexandra of In My Bowl.
- 1/2 cup olive oil plus 1 tablespoon, divided
- 3 tempeh sausages (or other vegetarian sausage)
- 1 large red onion, diced
- 6 large cloves garlic, crushed
- 1 bulb fennel, fronds and stems removed, bulb cut into thin strips
- 1 medium butternut squash, peeled, seeded, and cut into bite sized cubes
- 1 pound brussels sprouts, halved
- 4 dried bay leaves
- 3/4 teaspoon paprika
- 1 1/2 teaspoons ground turmeric
- 3/4 teaspoon cayenne pepper
- 3 cups short grain brown rice
- 1 cup dry white wine
- 3 pinches saffron threads
- 6 cups vegetable stock, brought to a boil
- 1 can (15 oz.) artichoke hearts, thoroughly rinsed and drained
- 1 cup pitted black olives, sliced into thin rings
- 1/4 cup fresh parsley, roughly chopped
In a medium skillet, heat 1 tablespoon olive oil over medium-high heat until just hot. Add sausages, coat with oil, then gently sear until golden brown – being sure not to over-rotate them so they don’t fall apart (about 8 minutes). Remove sausages from skillet and carefully slice (on the diagonal) into ½ inch rings. Return rings to skillet and sear for an additional 2 minutes, or until all sides are well browned. Transfer to a bowl and set aside.
In a large paella pan or shallow skillet (about 15″ diameter), heat olive oil over medium-high heat until just hot. Add onion and garlic and sauté, stirring frequently, until onion has softened (about 6 minutes). Add the fennel, squash, and brussels, and continue to sauté until all vegetables are soft and browned (about 25 minutes). Stir in bay leaves, paprika, turmeric, and cayenne continue to sauté until spices are just fragrant (about 30 seconds).
Add the brown rice and stir thoroughly for 2 minutes before adding the white wine and saffron. Boil down for a minute, then add the boiling stock. Reduce the heat to low and gently simmer paella for 85 minutes, or until most of the liquid has been absorbed by the rice. Do not stir the rice.
Remove the paella pan from the heat. Scatter the artichoke and seared sausage (see above) over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes.
Take off the foil. Scatter the olives on top of the paella and serve sprinkled with parsley. Enjoy!