Vegetable Paella

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

The vegetables for this paella should be cut into really large pieces — they will lose a significant amount of volume during cooking.

Ingredients

Bomb rice - 5.6 oz
Cauliflower - 3.5 oz
Champignons - 1.8 oz
Orange Bell Peppers - 3.5 oz
Scallions - 1.1 oz
Tomatoes - 1 piece
Garlic - 1 clove
Chicken Broth - 23 fl oz
Olive Oil - 0 fl oz
Saffron - a pinch
Salt - to taste

Step by Step guide

Step 1

Steep the saffron in 500 ml of hot water. Cut the cauliflower, bell pepper, and tomato into large pieces, slice the mushrooms into not too thin pieces, and finely chop the green onions.

Step 2

Sauté the crushed garlic in olive oil, then add the cauliflower, and after five to seven minutes, add the slices of sweet bell pepper. Continue to sauté everything together for another three to four minutes.

Step 3

Season the vegetables to taste, if necessary, and add the tomato wedges, mushrooms, and green onions to the skillet.

Step 4

Pour 100 ml of saffron-infused water over the vegetables, then add vegetable broth, bring everything to a boil, and simmer the vegetables for an additional ten minutes.

Step 5

Then add the rice. Bring to a boil, reduce the heat slightly, and let the paella cook until the rice has absorbed all the broth, without stirring. Season with salt to taste and serve immediately.