Vegetable Paella

Vegetables rich in flavor (and vitamins!) replace seafood in a meatless spin on this Spanish classic.

INGREDIENTS

1 large leek, white and light-green parts only, sliced

1 lb. butternut squash, cut into 1-inch pieces

4 tbsp. olive oil, divided

1 medium onion, diced

1?3 tsp. cayenne pepper

2 cloves garlic, minced

2 cups basmati rice

2 1/2 cups chicken stock

1 cup white wine

1 cup frozen peas, thawed

1 large red bell pepper, diced

4 large plum tomatoes, chopped

1 jar (6 oz.) artichoke hearts

1/2 lb. Swiss chard, chopped

PREPARATION

Preheat oven to 425°F. On baking sheet, place leek and squash, brush with 1 tbsp. olive oil and put in oven. Roast for 15 to 20 minutes, then remove and reduce oven to 350°F. In large paella pan, heat 3 tbsp. oil, then add onion and sauté over medium heat until softened. Stir in cayenne pepper and garlic. Add rice and cook while stirring for 2 to 3 minutes. Add stock, wine, leek-squash mixture, peas, bell pepper, tomatoes, artichoke hearts and Swiss chard, then stir and simmer 5 minutes. Place paella pan in oven and bake at 350°F for 30 minutes, until rice is tender and stock is absorbed.