ALive and Cooking

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Vegetable Paella

Ingredients

Serves 4 – 6
• Variety of colourful fresh vegetables of your choice; broccoli, cauliflower, carrot, red capsicum, mushrooms, sweet potato, corn…cut into flowerets & decorative size pieces.
• ¼ cup olive oil
• 1 large onion, chopped
• 1 capsicum, cut into strips
• 3 cloves garlic, crushed
• 1 can tomatoes, diced
• 2 teaspoons paprika (preferably smoked)
• 1½ cups short grain rice
• 3 – 4 cups vegetable stock
• 1 tsp saffron threads, (soak for 10 minutes in 1 tbs hot water)
• 1 teaspoon salt
• 2 teaspoons pepper
• 2 tablespoons parsley, chopped
• 1 tablespoon tomato paste
• 2 – 3 chillies (optional)

Method

• Heat oil
• Sauté onion, capsicum & garlic until tender
• Add tomatoes & paprika, cook until tomato is pulpy.
• Add rice; stir until well combined with tomato mixture.
• Add stock a little at a time and allow to absorb
• Stir in saffron, pepper, tomato paste & chillies (if using)
• Arrange vegetables decoratively on top
• Put on lid and heat in moderate oven until rice is light and fluffy & vegetables are cooked through. (around 20 mins)
• Serve with green or tossed salad.

 


 

Vegetable Paella