| Ingredients: |  |
| |
 |
1
large leek, white and tender green parts only, halved lengthwise |
|
1/4
cup olive oil, divided |
|
1
lb. butternut or acorn squash, peeled and cut into 1-inch dice |
|
1
medium-sized onion, chopped |
|
1/4 teaspoon
saffron threads |
|
1/4
teaspoon cayenne pepper |
|
2
cups Valencia or Basmati rice (or regular long-grain rice) |
|
2
cups low-sodium chicken stock |
|
1
1/4 cups dry white wine |
|
One
14 ounce can whole tomatoes, drained and chopped |
|
One
14 ounce can quartered artichoke hearts (in water), drained |
|
1/2 lb.
Swiss chard, stems discarded, coarsely chopped
|
| Directions: |
| |
| 1. |
Preheat
oven to 425°. Brush the leek with 1 teaspoon of the olive oil and place cut
side down on one side of a non-stick baking sheet. On the other side of the baking
sheet, add squash and drizzle with 2 tablespoons of the olive oil and gently toss
to coat. Roast for 15-20 minutes or until golden. Slice the leek halves into 1-inch
lengths. |
| 2. |
Heat
3 tablespoons of the olive oil in a 16" paella pan or skillet and sauté
onion over medium heat until softened. Add saffron and cayenne pepper and stir
for 1 minute. Add the rice and season with salt and pepper to taste and cook,
stirring for about 2-3 minutes. Add chicken stock, wine, squash, tomatoes, artichoke
hearts and Swiss chard, stir and simmer for 5 minutes. |
| 3. |
Lower
oven temperature to 350° then transfer paella pan to oven and bake for 30
minutes or until rice is tender and stock is absorbed. Remove from oven and let
stand for 10 minutes before serving. |
