Vegetarian Paella

We recommend that you prepare this light, tasty and colorful dish, perfect for lunch with friends – vegetarian paella!

Ingredients

Directions

In a large, deep, non-stick skillet, melt the butter, place a clove of garlic, cut in half, to remove. Add chopped green onions, a glass of broth, and salt. Simmer for a few minutes, until the onions soften.
Now that the green onions have softened, remove the garlic. Add washed, peeled, and diced carrots and bell peppers, and green peas (optionally, use green beans or another vegetable of your choice). Simmer these vegetables until slightly softened. Add broth if necessary.
Then add the artichoke cut into quarters and the peeled and sliced mushrooms. Continue cooking, adding broth as needed
Add cauliflower, peeled and cut into inflorescences, to the rest of the vegetables, and also add peas (you can use fresh or frozen peas) and already boiled beans. At this point, add more vegetable stock and cook for another 10 minutes.
Pour over tomato puree and remaining vegetable broth. (You will need 1.8 liters of broth for 600 g of rice.) Now add the saffron, which has been dissolved in a little broth, and the paprika. Stir well, salt to taste.
Add rice and stir one last time. The important thing is not to stir the rice anymore. The only thing you can do is shake the pan a little. Cook over high heat for about 7-8 minutes.
Once the first 7 minutes have passed, reduce heat to low and cook for another 10 minutes.
After 10 minutes, check the readiness of the dish: move the rice to the middle of the pan. If the bottom is dry, our paella is perfectly cooked. Now sprinkle with fresh chopped parsley.

Enjoy your meal!

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