Vegetable Paella

Description
Vegetable Paella from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain goverment resource
 * Cook Time:
 * Serves: 8

Ingredients

 * 1 large leek, white and tender green parts only, halved lengthwise
 * ¼ cup olive oil, divided
 * 1 lb butternut or acorn squash, peeled and cut into 1-inch dice
 * 1 medium-sized onion, chopped
 * ¼ teaspoon saffron threads
 * ¼ teaspoon cayenne pepper
 * 2 cups Valencia or basmati rice (or regular long-grain rice)
 * 2 cups low-sodium chicken stock
 * 1¼ cups dry white wine
 * 1 x 14 ounce can whole tomatoes, drained and chopped
 * 1 x 14 ounce can quartered artichoke hearts (in water), drained
 * ½ lb swiss chard, stems discarded, coarsely chopped

Directions

 * 1) Preheat oven to 425 °F.
 * 2) Brush the leek with 1 teaspoon of the olive oil and place cut side down on one side of a non-stick baking sheet.
 * 3) On the other side of the baking sheet, add squash and drizzle with 2 tablespoons of the olive oil and gently toss to coat.
 * 4) Roast for 15–20 minutes or until golden.
 * 5) Slice the leek halves into 1-inch lengths.
 * 6) Heat 3 tablespoons of the olive oil in a 16" paella pan or skillet and sauté onion over medium heat until softened.
 * 7) Add saffron and cayenne pepper and stir for 1 minute.
 * 8) Add the rice and season with salt and pepper to taste and cook, stirring for about 2–3 minutes.
 * 9) Add chicken stock, wine, squash, tomatoes, artichoke hearts and swiss chard, stir and simmer for 5 minutes.
 * 10) Lower oven temperature to 350 °F then transfer paella pan to oven and bake for 30 minutes or until rice is tender and stock is absorbed.
 * 11) Remove from oven and let stand for 10 minutes before serving.