Grilled Vegetable Paella

Oxmoor House
6 servings (serving size: 2 cups)


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1 red bell pepper
1 green bell pepper
2 small yellow squash, halved
Cooking spray
6 cups vegetable broth
1/2 teaspoon saffron threads, crushed
3 tablespoons olive oil
1 small red onion, quartered and sliced
3 garlic cloves, minced
1 1/2 cups uncooked Arborio rice or other short-grain rice
4 plum tomatoes, chopped
1 1/4 cups frozen green peas, thawed
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1 (10-ounce) package frozen artichoke quarters


Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a baking sheet; flatten with hand.

Prepare grill. Place pepper halves and squash halves on grill rack coated with cooking spray; grill 5 minutes. Turn squash halves (do not turn pepper halves), and grill 5 minutes; remove peppers and squash from grill. (Peppers will be blackened.) Place peppers in a zip-top plastic bag; seal bag. Let stand 15 minutes. Peel peppers, and cut into 1-inch pieces. Cut squash into 1-inch pieces.

Bring broth and saffron to a simmer in a large saucepan. (Do not boil.) Keep warm over low heat.

Heat oil in a large Dutch oven over medium- high heat. Add onion golden, stirring frequently. Add garlic and rice; cook 2 minutes, stirring frequently. Reduce heat to medium. on; cook 3 minutes or until onion is

Stir in 2 cups broth mixture; cook 10 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly; cook until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Remove from heat. Add peppers, squash, tomato, and remaining ingredients during last 5 minutes of cooking time. Remove from heat; cover and let stand 5 minutes.

Created date

March 2010

Nutritional Information

Calories 370
Fat 9.2 g
Satfat 1.2 g
Protein 8.5 g
Carbohydrate 64.1 g
Cholesterol 0 mg
Iron 4.7 mg
Sodium 1132 mg
Caloriesfromfat 22 %
Fiber 5.5 g
Calcium 42 mg