Vegetarian Paella

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Servings: 6
READY IN
1hr 30mins
Ingredients
  • 1 pinch saffron
  • 1 medium eggplant, cut into large chunks
  • 3 tablespoons authentico olive oil (or your favourite kind)
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 yellow pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 teaspoons paprika
  • 225 g arborio rice
  • 2 1⁄2 cups vegetable broth
  • 1 (19 ounce) can diced tomatoes
  • salt and pepper
  • 1 cup mushroom, sliced
  • 1 cup green beans, cut into segments
  • 1 (19 ounce) can chickpeas, rinsed and drained
Directions
  • Pour 3 tablespoons water over saffron in a small bowl and set aside.
  • Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
  • Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
  • Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
  • Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
  • Fold in the mushrooms, green beans and chickpeas.
  • Cook for another 15 minutes and serve immediately.
 

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