From Celia's kitchen in Spain.

Originally published on Cookpad Spain as Paella de Verduras, with US measurements.

Vegetable Paella

Name: Vegetable Paella
Total time: 3600 s
Yield: Serves 3 servings
Ingredients: Mixed vegetables to taste: zucchini, onion, red, green, and yellow bell peppers; Green beans and eggplant to taste; 1 and a little more cups rice; 4-5 cloves garlic, minced; 1/2 can crushed tomatoes; Garlic powder, thyme, parsley, salt, and black pepper to taste; 1/2 bouillon cube; Saffron and sweet paprika to taste; 4-5 cups water

Celia @cook_2582690

cartagena

Vegetable Paella

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Ingredients

60 min

Serves 3 servings

Mixed vegetables to taste: zucchini, onion, red, green, and yellow bell peppers
Green beans and eggplant to taste
1and a little more cups rice
4-5 clovesgarlic, minced
1/2 cancrushed tomatoes
Garlic powder, thyme, parsley, salt, and black pepper to taste
1/2bouillon cube
Saffron and sweet paprika to taste
4-5 cupswater

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Steps

60 min

1

Prepare the vegetables and sauté them lightly. Mince the garlic and add it. Once the vegetables are softened, add the crushed tomatoes and cook until done. Mix everything together and add the rice. Let the rice toast slightly. Add saffron and a little sweet paprika.
2

Add some green beans on top, then sprinkle in the spices. Finally, add 5 cups of water mixed with half a bouillon cube.
3

When most of the liquid has been absorbed, the paella is ready to serve.