Baked Artichoke Paella
VegetarianPreparation Time: 20 min
Cooking Time: 35 min
Serves 4-6
INGREDIENTS
- 2 tbsp olive oil
- 1/2 of a medium yellow onion, diced
- 2 cloves of garlic, diced
- 2 cups seasonal vegetables, diced (such as broccoli, brussels sprouts, and zucchini)
- 1 cup arborio rice
- Pinch of saffron
- 1 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 (14 oz) can Reese Quartered Artichokes, drained
- 1/2 cup olives, halved
- 2 cups vegetable stock
- 2 tbsp fresh parsley, chopped
DESCRIPTION
A delicious Paella with Artichoke Hearts is loaded with layers of flavors, easy to make, and done within 45 minutes! Bring home the flavors (and warmth) of the Mediterranean this winter with an Oven Baked Paella with Artichoke Hearts!
DIRECTIONS
1. Preheat the oven to 450° F.
2. Place olive oil in a large skillet set over medium heat. When the oil is hot, add the onion and garlic and cook for 1-2 minutes, until onion is slightly softened and garlic is fragrant.
3. Add the vegetables, season with 1/2 tsp of kosher salt, and cook for another 3-5 minutes, just until the vegetables begin to soften. Stir in the arborio rice and cook for 1-2 minutes more, until rice has been coated with the oil and is beginning to turn a light golden color.
4. Add the saffron, smoked paprika, drained artichoke hearts, olives, vegetable stock and remaining 1 tsp of kosher salt and 1/2 tsp of black pepper. Stir well and cover the pan with a lid.
5. Transfer the pan to the oven and bake for 25-30 minutes, until all of the liquid has been absorbed. Garnish with fresh parsley just before serving.
Recipe Creator: @gatheredatmytable
2. Place olive oil in a large skillet set over medium heat. When the oil is hot, add the onion and garlic and cook for 1-2 minutes, until onion is slightly softened and garlic is fragrant.
3. Add the vegetables, season with 1/2 tsp of kosher salt, and cook for another 3-5 minutes, just until the vegetables begin to soften. Stir in the arborio rice and cook for 1-2 minutes more, until rice has been coated with the oil and is beginning to turn a light golden color.
4. Add the saffron, smoked paprika, drained artichoke hearts, olives, vegetable stock and remaining 1 tsp of kosher salt and 1/2 tsp of black pepper. Stir well and cover the pan with a lid.
5. Transfer the pan to the oven and bake for 25-30 minutes, until all of the liquid has been absorbed. Garnish with fresh parsley just before serving.
Recipe Creator: @gatheredatmytable