Summary

Ingredients

• 0.5 teaspoon ½ salt
• 3 g seaweed (nori seaweed)
• 1 medium aubergine (s)
• 1 medium zucchini
• 1 tablespoon olive oil
• 1 large clove garlic
• 1 onion (s)
• 1 tablespoon tomato paste
• 70 g rice (paella rice) or rice puddin
• some threads saffron
• 0.5 teaspoon ½ paprika powder
• 0.5 teaspoon ½ salt
• 0.75 teaspoon ¾ pepper
• 1 medium carrot (s)
• 2 tomato (s)
• 100 g peas
• 2 tablespoon olives
• 1 tablespoon capers
• 1 tablespoon yeast flakes

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Instructions

1. Peel the aubergine, cut into strips approx. 5 mm wide, halve and cut into pieces approx. 4 cm long. Heat some water with the salt and nori seaweed in a saucepan until it boils, then add the aubergine pieces and simmer on a low heat.
2. In the meantime, wash and clean the remaining vegetables and cut into small cubes. Press the garlic and cut the onion into thin strips.
3. Heat the olive oil in a pan, add the garlic and onion and fry until translucent. Add the tomato paste and rice and roast briefly. Deglaze with a little water and add the spices. Let the rice simmer on a low flame for about 10 minutes, stirring occasionally.
4. Drain the aubergine in a colander, catching the liquid and removing the algae. Add the carrots and tomatoes to the rice and keep adding water or seaweed stock. After another 20 minutes, the rice is done, then stir in the peas, eggplant and olives with the capers. Turn the stove on to the highest setting and heat the paella for 3 minutes while stirring until the liquid has completely evaporated.
5. Sprinkle the paella with yeast flakes to taste before serving.