Vegetable Paella with Farm Egg

Vegetable Paella with Farm Egg | pumpkin & peanut butter

 

Hello 2018! A new year, new resolutions, new adventures, and of course, new recipes! Are you ready? I sure am. And we’re starting 2018 off with a REALLY good one…

Who else out there loves paella?? Honestly, it’s not a dish I make too regularly in my kitchen, but when I do, it’s truly special. In fact, this Autumn Vegetable Paella is still one of my very favorite fall recipes on this blog. It’s just so warm and comforting and deeelicious.

But it was time for another take on this Spanish classic, veggie-loaded of course, so here we are today!

 

Vegetable Paella with Farm Egg | pumpkin & peanut butter

Vegetable Paella with Farm Egg | pumpkin & peanut butter

 

The inspiration for this paella actually came from a recent night out in D.C. Nate and I went to this newish Spanish-Moroccan fusion restaurant in the city, Arroz, for a impromptu date night and we fell in LOVE.

One of the dishes we ordered, among other incredible things, was a fall vegetable paella with grilled lemon and a fried egg. Ohhmyygoodnesss was it magical. That bright saffron flavor, the oozy egg, the zesty lemon, the crunchy veggies – true perfection in a pan!

And whenever I stumble upon dishes like these at restaurants, my instant reaction is, “I MUST make this at home!” Anyone else get that same urge??

 

Vegetable Paella with Farm Egg | pumpkin & peanut butter

Vegetable Paella with Farm Egg | pumpkin & peanut butter

 

So, as you guessed, that’s where this dish comes into play. The recipe is honestly pretty simple and doesn’t require many dishes (my kind of meal), but it is a little time consuming. BUT. I promise, most of that time is pretty hands off – just roasting and simmering and easy stuff like that. We can handle that, right??

I just adore all the flavors in this dish. The saffron and cinnamon are so warming, the tomatoes literally burst in your mouth, and the egg adds that perfect hearty element. Like most of my recipes, feel free to tweak the veggies with whatever you have on hand (ex: kale instead of spinach). And PLEASE add another egg. Or two. Or three. I was just making this look pretty, but I promise you, when I make this for dinner, there are at least 3 eggs involved. #foodbloggerissues

Well, that’s it from me today. I hope everyone is getting back into the swing of reality and back on that post-holiday health train. I definitely indulged a little more than normal this Christmas (can I blame it on the baby?!?), so I’m living on healthy, veggie-filled recipes like these to get me back on track! Hope y’all enjoy!

 

Vegetable Paella with Farm Egg | pumpkin & peanut butter

Vegetable Paella with Farm Egg

Serves 5-6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Gluten Free, Vegetarian
Meal type Main Dish

Ingredients

  • 2 tablespoons avocado oil or olive oil
  • 1 Medium onion, thinly sliced
  • 1 1/2 cup brown basmati rice
  • 3 cups vegetable broth
  • 1 teaspoon saffron
  • 1/2 teaspoon cinnamon
  • 1 large handful baby spinach
  • 1 cup grape tomatoes
  • 2 lemons, grilled
  • 1 pasture raised egg, fried
  • salt and pepper, as desired
  • 1 tablespoon extra virgin olive oil or avocado oil
  • 1 orange bell pepper, thinly sliced
  • 1 cup radishes, halved
  • 1 head garlic
  • salt and pepper, as desired
  • garnish: sliced radish and micro greens

Directions

Step 1
Drizzle 2 tbsp of avocado or olive oil in a large skillet. Add in sliced onion and saute for 4-5 minutes. Once onion is golden, pour in 1 1/2 cups brown rice and 3 cups vegetable broth. Stir in saffron and cinnamon and bring to a simmer. Cover and simmer for 30 minutes over medium low heat.
Step 2
While rice is simmering, preheat oven to 400 degrees F. Toss sliced orange pepper and and radishes with olive oil, salt, and pepper. Place on a baking sheet.
Step 3
Prep your roasted garlic! Slice the bottom off one head of garlic, revealing the inside. Wrap the bottom of the garlic head in foil, drizzle the cut side with a little olive oil, the wrap the top with foil as well. Place on the baking sheet with the other veggies and roast for 20-25 minutes.
Step 4
Once the veggies are tender, remove from oven. Add roasted veggies and a large handful of spinach to the paella and stir to combine. Use your hands to squeeze in the roasted garlic cloves and stir. Simmer for an additional 5-8 minutes to let the flavors meld.
Step 5
While the paella is simmering, place 2 halved lemons on a grill pan. Cook over high heat for 4-5 minutes, until grill lines are present.
Step 6
Last, fry up a pasture raised egg and add to the top of your paella. Squeeze grilled lemons on paella and top with extra lemon halves. Garnish with micro greens and radish slices. Dig in!

Vegetable Paella with Farm Egg | pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

8 Comments

  1. Saving this to make ASAP! I looove paella and the flavors of this one sound absolutely heavenly. Happy 2018 to you!! xx

    • Girl you are going to LOVE it. Paella is the BEST! Happy New Year to you too <3

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