Vegetable Paella
By Randy Siles
2 h
4 raciones
Difficulty:
Media
Ingredients
- 400 g medium grain rice for paellas
- 1 red bell pepper
- 1 large blended tomato
- 2 cloves of garlic
- 6 tablespoons of olive oil
- 2 tablespoons chopped parsley
- 2 mini zucchinis
- 1 eggplant
- 60 g peas
- 1 sprig of rosemary
- 1.5 vegetable stock
- Salt
- Saffron threads
- Heat the vegetable stock together with the saffron in a saucepan.
- In a paella pan add olive oil and garlic, fry the eggplant, add the tomato and then the rice, sauté for a few minutes in the sauté.
- Add the broth, salt and let it reduce, when the broth is reduced add the vegetables, zucchini, peas, place the rosemary branch lit in the center of the cooking.
- When the broth is completely dry, add the parsley and the sweet bell pepper.
