Bomba rice, eggplant, broccoli, peas, grape tomato, piquillo peppers, saffron, salsa verde

Dice the eggplant into small cubes. Trim the broccoli into florets if not already done. Halve the grape tomatoes and slice the piquillo peppers into strips.

Prepare the vegetables

In a small bowl, combine the saffron threads with 2 tablespoons of warm vegetable broth. Let it steep while you prepare the other ingredients.

Infuse the saffron

In a large paella pan or a wide skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté for about 5 minutes until it starts to soften.

Sauté the vegetables

Stir in the broccoli florets and frozen peas, cooking for another 3-4 minutes until the broccoli is bright green and tender.

Add broccoli and peas

Add the Bomba rice to the pan and stir to coat it in the oil and vegetable mixture. Pour in the vegetable broth along with the saffron infusion. Stir well to combine.

Combine rice and broth

Bring the mixture to a gentle simmer. Do not stir once it starts to simmer. Cook for about 20 minutes, or until the rice is tender and has absorbed the liquid. You can cover the pan with a lid or aluminum foil to help it cook evenly.

Simmer the paella

In the last 5 minutes of cooking, add the halved grape tomatoes and strips of piquillo peppers on top of the rice. Do not stir.

Add tomatoes and piquillo peppers

Once the rice is cooked, remove the pan from heat and let it rest for 5-10 minutes, covered with a kitchen towel.

Rest the paella

Gently fluff the rice with a fork. Drizzle with salsa verde before serving. Enjoy your Vegetable Paella!

paella de verduras

Recipe information

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