Vegetarian Vegetable Paella

Name: Vegetarian Vegetable Paella
Total time: 3600 s
Yield: Serves 5 servings
Ingredients: 6 cups water (bomba or calasparra rice) (about 1.4 liters); 2 vegetable bouillon cubes; Saffron; 1 teaspoon salt; Olive oil for sautéing; 5 garlic cloves; 1/2 red bell pepper; 1/2 green bell pepper; 1 tomato; 1 teaspoon sweet paprika; 2 cups (about 500 grams) paella rice (bomba or calasparra); 1 carrot; 5 small pieces of broccoli or romanesco; 1 handful frozen peas; A few frozen fava beans (optional)

Joby @cook_16059657

España

Delicious vegetarian paella for the whole family.

Joby @cook_16059657

España

Delicious vegetarian paella for the whole family.

Saved

Ingredients

1 hour

Serves 5 servings

6 cupswater (bomba or calasparra rice) (about 1.4 liters)
2vegetable bouillon cubes
Saffron
1 teaspoonsalt
Olive oil for sautéing
5garlic cloves
1/2red bell pepper
1/2green bell pepper
1tomato
1 teaspoonsweet paprika
2 cups(about 500 grams) paella rice (bomba or calasparra)
1carrot
5small pieces of broccoli or romanesco
1 handfulfrozen peas
A fewfrozen fava beans (optional)

Saved

Steps

1 hour

1

Heat the water in a separate pot and add the bouillon cubes, salt, and saffron to dissolve while you prepare the sauté. This helps distribute the flavors and gives the saffron more color.
2

In the paella pan, sauté the unpeeled garlic cloves (remove the root end and cut each into 3 pieces).
3

At the same time, add the red and green bell peppers cut into strips, so anyone can remove them later if they wish. Sauté for 8 minutes.
4

Add the peeled tomato, removing the juice and seeds, and dice it into small cubes.
5

Add the sweet paprika to the center and let it toast for 1 minute.
6

Add the rice and mix it with the sautéed vegetables. Sauté for 1 minute.
7

Pour in the reserved hot water.
8

Add the diced carrot, broccoli or romanesco, peas, and fava beans if using.
9

Stir and cook over medium heat (about 7 out of 12) for as long as the rice needs. You can keep stirring while the rice is still firm and there is enough water.
10

At the end, let the bottom get a little crispy.
11

Cover the pan with a cloth or lid at the table to let the top layer of rice finish cooking, then serve immediately.