Saffron's complex flavor really shines in this vegetarian version of the classic Spanish rice dish, paella. Feel free to change up the vegetables based on seasonal availability -- peppers and asparagus are nice additions. Non-vegetarians can add seafood and chicken for a more traditional take on the dish.
Serves 4 to 6 as a main course.
- 1/2 cup water
- 1/2 teaspoon saffron
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 large carrot, peeled, halved lengthwise, and sliced (about 1/2 cup)
- 3/4 cup frozen baby artichoke hearts
- 2 large garlic cloves, finely chopped (about 1 1/2 tablespoons)
- 1 1/2 cups Arborio rice
- 3 cups vegetable stock
- 1 medium bunch purple or green kale, tough center stems removed, leaves finely chopped (about 2 cups)
- 1 cup chopped tomatoes
- 3/4 teaspoon paprika
- 3/4 teaspoon sea salt
- 1 cup frozen peas
- 1 lemon, cut into wedges
In a small saucepan, bring the 1/2 cup of water to a boil. Add the saffron, remove from the heat, and set aside.
Warm the olive oil in a large, deep-sided skillet, paella pan or wok over medium-high heat.
Add onion and carrot and saute for 5 to 7 minutes, until the onions begin to soften and turn translucent.
Add the baby artichokes. Saute for about 3 minutes, until artichokes are warmed through and begin to soften.
Add the garlic and saute for one minute.
Add the rice and saute for one minute, until rice is coated with oil and the outside of the rice grains appear translucent.
Add the vegetable stock, kale, and tomatoes, stir, and bring to a boil. Reduce the heat to medium-low, add the saffron water, paprika, and sea salt, and stir. Cover and simmer for 15 minutes, until most of the liquid is absorbed.
Stir in the peas, cover, and continue to simmer for about 5 minutes, until the rice is tender. Remove from the heat, and let stand for about 5 minutes.
Serve the paella with lemon wedges. Buen provecho!