Name: Vegetarian Paella
Yield: 4 servings
Ingredients: 1 pinch saffron; 1 medium eggplant, cut into large chunks; 3 tablespoons authentico olive oil (or your favourite kind); 1 onion, chopped; 2 garlic cloves, crushed; 1 yellow pepper, finely chopped; 1 red bell pepper, finely chopped; 2 teaspoons paprika; 225 g arborio rice; 2 1/2 cups vegetable broth; 1 (19 ounce) can diced tomatoes; salt and pepper; 1 cup mushroom, sliced; 1 cup green beans, cut into segments; 1 (19 ounce) can chickpeas, rinsed and drained

Servings: 4 persons

1 pinch saffron
1 medium eggplant, cut into large chunks
3 tablespoons authentico olive oil (or your favourite kind)
1 onion, chopped
2 garlic cloves, crushed
1 yellow pepper, finely chopped
1 red bell pepper, finely chopped
2 teaspoons paprika
225 g arborio rice
2 1/2 cups vegetable broth
1 (19 ounce) can diced tomatoes
salt and pepper
1 cup mushroom, sliced
1 cup green beans, cut into segments
1 (19 ounce) can chickpeas, rinsed and drained

1
Pour 3 tablespoons water over saffron in a small bowl and set aside.
2
Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
3
Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
4
Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
5
Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
6
Fold in the mushrooms, green beans and chickpeas.
7
Cook for another 15 minutes and serve immediately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Vegetarian Paella

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