Paelha Vegetariana Recipe
Vegetable Combination w/ Saffron Rice
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Ingredients
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Grains
Vegetables
Herbs and Spices
Method
Preparation
- 1
Prepare the Ingredients
Wash and chop the bell pepper into small pieces. Slice the zucchini into half-moons. Trim the green beans. Halve the cherry tomatoes. Dice the onion and mince the garlic.
- 2
Dissolve Saffron
In a small bowl, combine the saffron threads with 3 tablespoons of warm vegetable broth and set aside to infuse.
Cooking
- 3
Sauté Vegetables
In a large skillet or paella pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 2-3 minutes until the onion is translucent.
- 4
Add Remaining Vegetables
Add the chopped bell pepper, zucchini, green beans, and cherry tomatoes to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.
- 5
Add Rice and Broth
Stir in the basmati rice and cook for 1-2 minutes. Then add the vegetable broth and the saffron infusion. Season with paprika, salt, and black pepper.
- 6
Simmer
Bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 15-20 minutes until the rice is cooked and has absorbed the liquid. Avoid stirring while it cooks to allow a crust to form at the bottom.
- 7
Add Peas
In the last 5 minutes of cooking, add the green peas to the skillet, gently folding them in.
- 8
Serve
Once the rice is ready, remove from heat and let it sit covered for 5 minutes. Fluff with a fork and serve warm.
