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Spanish Rice Stew
with summer squash / baguette

Active: 30 min Total: 30 min
Inspired by the flavors of the popular Spanish rice dish - paella - this vegetarian stew is unique and hearty enough that even meat-eaters will enjoy it. A swirl of yogurt and crusty bread for dipping add a little something extra.
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Ingredients

Metric
Servings:
4
Spanish Rice Stew:
  • Salt - 1 tsp
  • Paprika, smoked - 1 tsp
  • Oregano, dried - 1 tsp
  • Dried saffron (opt) - 1/4 tsp
  • Red pepper flakes - 1/4 tsp
  • Garlic - 3 cloves, chopped
  • Bell peppers, red - 1, chopped
  • Onions, medium - 1, chopped
  • Carrots - 8 oz, chopped
  • Summer squash, yellow - 12 oz, diced
  • Peas, frozen or canned - 1 cup
  • Oil, olive - 2 Tbsp
  • Stock, any type - 3 cups
  • Wine, white - 1 cup (any dry variety; sub stock)
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Bay leaves - 2
  • Cilantro - 2 Tbsp, chopped
  • Lemon juice - 3 tsp
  • Cooked rice (leftover from Monday) - 1 1/2 cups
  • Yogurt, plain or Greek - 1/2 cup
  • Baguette, small (opt) - 1

Nutrition Facts

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Prep

  1. Make spice mix - Combine salt, paprika, oregano, saffron and red pepper flakes. (Can be done up to 5 days ahead)
  2. Garlic / Bell peppers / Onions / Carrots / Squash - Prep as directed. Store garlic in one container. Combine bell peppers, onions and carrots in another container. Store squash in a third container. (Can be done up to 5 days ahead)
  3. Peas - Defrost if using frozen. Drain and rinse if using canned.

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Make

  1. Heat a Dutch oven or stockpot over medium heat. Add oil and then bell peppers, onions and carrots. Saute until tender, 4 to 5 minutes.
  2. Add squash, garlic and spice mix and saute for 1 minute more.
  3. Pour stock, wine and tomatoes (including liquid) over vegetables. Add bay leaves and bring to a simmer. Simmer for 5 minutes to let the flavors come together.
  4. Add peas to the soup. Simmer until peas are heated through, ~2 minutes more.
  5. While soup finishes, chop cilantro.
  6. Turn off the heat under the soup and stir in lemon juice. Taste and season with some salt and pepper and some more lemon juice if you’d like.
  7. Divide rice between bowls. Ladle soup over top. Serve with cilantro, yogurt and bread on the side.

Nutrition Facts

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Reviews

Ratings

Original (67)
Gluten-free (2)
Paleo (6)
Vegetarian (17)

28 reviews

Used big shrimp and scallops. Wonderful and easy.

By: Mark
Posted: Sep 17, 2020
Diet: Original
0 Helpful

Delicious! But definitely a soup, not a stew. Made with smoked sausage not muscles.

By: Michael
Posted: Jul 11, 2018
Diet: Original
0 Helpful

Easy, nice different flavor.

By: Shawn
Posted: Oct 17, 2017
Diet: Vegetarian
0 Helpful

Made with chorizo instead of mussels. Super yummy and easy to make. Toddlers loved it.

By: Susan
Posted: Oct 17, 2017
Diet: Original
0 Helpful

next time, i would throw in some veggie sausage at the end.

By: Monica
Posted: Oct 14, 2017
Diet: Vegetarian
0 Helpful

Substituted firm white fish for mussels, loved the spices and flavor

By: Mike
Posted: Oct 14, 2017
Diet: Original
0 Helpful