Vegetable Paella
Seasonal paella with artichoke, green bean, pepper, zucchini and peas. Vegetarian, colorful and full of flavor.
- Total
- 55 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- bomba rice12 oz
- artichoke4
- green bean7 oz
- red bell pepper1
- zucchini1
- pea5.25 oz
- tomato2
- garlic clove2
- vegetable broth1.25 qt
- sweet paprika1 tsp
- saffron1 pinch
- olive oil5 tbsp
- salt1 tsp
Method
- 1
Heat the vegetable stock with the saffron.
- 2
In the paella pan, sauté the quartered artichoke, green bean and red pepper strips in the olive oil for 10 minutes.
- 3
Add the diced zucchini and minced garlic 3 minutes, and then the grated tomato 5 minutes. Add the sweet paprika.
- 4
Add the bomba rice and peas and stir 1 minute.
- 5
Pour in the hot stock, salt and cook 10 minutes over high heat and 8 over low, without stirring. Rest 5 minutes.
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