Main Dishes

Black Eyed Pea Paella

Heather King
January 21, 2013
168

A vegetarian twist on the classic paella.

8
4 cups vegetable stock (I used my own homemade vegetable stock)
5 tablespoons olive oil
1 cup diced onion (more than 1?2 medium-size onion)
1 cup seeded and diced bell pepper of your favorite color (about 1 medium-size pepper)
1 (16-ounce) bag frozen black-eyed peas, or 1 cup dried black-eyed peas, cooked
1 1?2 teaspoons smoked paprika
2 cloves garlic, chopped finely
1 1?4 cups tomato puree
1?2 teaspoon crumbled saffron (optional)
1?2 cup white wine you enjoy drinking
1?2 teaspoon salt, plus more to taste
2 cups uncooked short-grain white rice (1 pound)
Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest (I used the pickled peppers and fresh parsley)
In a medium-size saucepan, warm the vegetable stock until heated through and keep covered, on low, until ready to use. Over medium-high heat, heat the paella pan until it’s too hot to place your hand about...
See the full directions on my site
Nutritions

Calories
179

Sodium
614mg
25% DV

Fat
11g
18% DV

Protein
3g
6% DV

Carbs
23g
7% DV

Fiber
3g
12% DV
BoiledVegetarianLow-FatDinnerVegan

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