Vegetable Paella recipe courtesy of 100montaditos
This recipe makes 4 servings. Prep time is about 25 minutes and cooking time is about 45 minutes.
Ingredients:
- 3 cups Valencia Rice
- 1 red pepper
- 1 green pepper
- 4 oz string beans
- 6 oz peas
- 2 carrots peeled and finely chopped
- 1/4 teaspoon hot paprika
- Parsley
- 9 cups vegetable stock
- 5 tablespoons Olive Oil
- 1 zucchini
- 1 tomato
- 1 small onion finely chopped
- 1/2 teaspoon sweet paprika
- 2 garlic cloves perfectly chopped
- Salt
- Pepper
- Saffron
Directions:
- Add enough olive oil to cover the bottom of the pan. Add onion and sauté until translucent
- Add all the remainder of the vegetables (except for the garlic). Sautee them for 15 minutes
- Add the hot and sweet paprika and mixed it up with all the vegetables
- Sprinkle in the rice and stir all together, cook it for about 2 minutes till the rice start getting translucent
- In a motor add the garlic, parsley and saffron. Dilute it with some water and add it to the pan.
- Add the vegetable broth. For the 3 cups of rice we will need 9 cups of broth (Rule of thumb – always triple the volume of water to three times the amount of rice). Add salt and pepper as needed
- Let the rice simmer for about 20 minutes
- When rice is cooked set it aside and cover with aluminum foil or large tea towel, allowing paella to cool for 5 – 10 minutes before serving
