Veggie paella 🥘
Moist, tasty and just incredible paella!
#mycookbook
The ULTIMATE Spanish VEGETABLE PAELLA using Basic Pantry Staples by Spain on a Fork
Ingredients
6 servings
- 100 g olives
- 350 g cherry tomatoes
- 2 cloves garlic
- 2 green onions
- 1 onion red
- 2 bell peppers red
- 1 zucchini
- 1 eggplant
- 250 g rice
- 2 lemons
- 1/2 tsp saffron
- 100 ml white wine
- 300 ml vegetable stock
- 300 g peas
- Salt
- Pepper
Steps/How to Make
Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini and eggplant into walnut sized pieces.
Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini and eggplant over medium high heat for 6 min.
Add rice to a pan, stir to combine and continue to sauté for 2 min.
Fillet lemons.
Add saffron to pan, stir throughly to combine and continue to sauté for 2 min.
Deglaze with white wine. Add vegetable stock until all ingredients just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for 15-20 min. Until rice is al dente. Stir occasionally.
Gently fold in lemon fillets,tomatoes,olives,green onions and peas. Continue to sauté for 6 min. Enjoy!
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