Paella De Vegetables Recipe

Inspired by The Canal Club

Time1h

Serves4

Saffron Rice, Tomato Broth, Leek Sofrito, Roasted Vegetables, Peas *Gluten-free

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Ingredients

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Grains

2 cups saffron rice

Broth

4 cups Vegetable broth

1 cup Diced Tomatoes

1 pinch saffron threads

Sofrito

1 large leek

2 tablespoons olive oil

3 cloves Garlic

1 medium bell pepper

Vegetables

1 medium zucchini

1 medium eggplant

2 medium Carrots

1 cup peas

Spices

1 to taste Celtic sea salt

1 to taste black pepper

Method

Preparation

Preheat Oven

Preheat your oven to 400°F (200°C).

Prepare Vegetables

Chop the zucchini, eggplant, and carrots into bite-sized pieces. Set aside.

Cooking

Sofrito Base

In a large pan, heat olive oil over medium heat. Add chopped leek, garlic, and bell pepper, and sauté until softened, about 5 minutes.

Add Broth and Rice

Stir in the vegetable broth, diced tomatoes, saffron threads, salt, and black pepper. Bring to a boil. Add the saffron rice and stir.

Roast Vegetables

Spread the chopped zucchini, eggplant, and carrots on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes.

Combine and Simmer

Once the vegetables are roasted, add them to the rice mixture. Stir in the peas, cover, and reduce the heat to low. Let it simmer for 20 minutes or until the rice is tender.

Serve

Fluff the paella with a fork and serve warm, garnished with fresh herbs if desired.