In The Marley Kitchen: Veggie Paella

By Cedella Marley, A Nice Time

-2 teaspoons olive oil
-8 ounces vegetarian sausage, cut into 1-inch pieces
-3 cloves garlic, minced

-1 scotch bonnet pepper, seeded ans minced
-1 cup marinated artichoke hearts, quartered
-1 cup sliced yellow squash
-1 cup sliced zucchini
-1 cup sliced carrots
-1 bunch asparagus, ends trimmed, cut into 2-inch pieces
-1/2 cup frozen green peas
-14 -ounce can diced tomatoes

-3/4 cup sliced black olives
-6 to 8 saffron threads
-1/2 teaspoon smoked paprika
-2 bay leaves
-2 cups cooked rice
-1/2 cup reduced-sodium vegetable broth
-1/4 cup chopped fresh parsley leaves
-Salt and freshly ground black pepper

-lemon wedged to garnish


-Heat oil in a large paella pan or skillet over medium-high heat.
-Add soy sausage, scotch bonnet pepper and garlic and cook 2 minutes.

-Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes,saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes.

-Add rice, black olives and broth and cook for 5 minutes, until liquid is absorbed.

-Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.


Share your thoughts

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.