vegetarian paella

Serves 4-6

1/2 tsp saffron threads

2 tbsp hot water

6 tbsp olive oil

1 Spanish onion, sliced

3 garlic cloves, minced

1 rede bell pepper, seeded and sliced

1 orange red bell pepper, seeded and sliced

1 large eggplant, cubbed

7 oz/200 g/1 cup medium-grain paella rice

20 fl oz/ 625 ml/ 2 1/2 cups vegetable stock

1 lg/450 g tomatoes, peeled and chopped

salt em pepper

4 oz/115 g green beans, halved

14 oz/400 g canned pinto beans

How To Make The Paella

1- Put the saffron threads and water in a small bowl or cup and let infuse for a few minutes.

2- Meanwhile, heat the oil in a paella pan or wide, shallow skillet and cook the onion over medium heat, stirring, for 2-3 minutes, or until softened. Add the garlic, bell peppers, and eggplant and cook, stirring frequently, for 5 minutes.

3- Add the rice and cook, stirring constantly, for 1 minute, or until glossy and coated. Pour in the stock and add the tomatoes. saffron and its soaking water, salt, and pepper. Bring to a boil, then reduce the heat and let simmer, shaking the skillet frequently and stirring occasionaly, for 15 minutes.

4- Stir in the mushrooms, green beans, and pinto beans with their can juices. Cook for an additional 10 minutes, then serve immediately.


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