Kary Osmond: Veggie paella perfect for plant-based eaters
1 lemon, cut into wedges, for garnish
1. Preheat the oven to 400 F.
2. Heat a 12-inch oven-safe paella or cast-iron pan over medium heat. Add oil and onions; cook stirring often until the onions begin to soften. Add garlic, cook for 1 minute.
3. Add in sausage slices, peppers, mushrooms and salt. Cook, stirring often until the mixture begins to reduce, about 5 minutes.
4. Add in the rice, both paprikas, turmeric and red chili flakes. Cook and stir for 1 minute. Add wine and deglaze, scraping up any cooked bits stuck to the bottom of the pan.
5. Add in the vegetable stock, tomatoes and bay leaves. Bring to a boil, then carefully place in the oven and cook for 20 to 30 minutes, checking at the 20-minute mark, until the rice is tender and no liquid remains.
6. Stir in parsley. Let stand for 5 minutes. Serve with lemon wedges.
Tasty tips
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)
©2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.
