Kyopoolu
2020-08-13 / test@t
Vegetable paella
The main secret of delicious vegetable paella is good aromatic vegetables. This paella is a seasonal dish, so vegetables may vary depending on the season.
Ingredients
- 250 g paella rice
- 250 g cauliflower
- 200 g green peas
- 200 g champignons
- 2 large tomatoes
- 2 large sweet red peppers
- 1 medium juicy carrot or 3-4 young carrots
- 2-3 cloves of garlic
- 3 tbsp. l. olive oil
- a pinch of saffron
- 1 tsp ground sweet paprika
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Pour 100 ml of warm water over the saffron and let it brew, 1 tsp.
Step 2
Preheat oven to 200 ° C and bake bell peppers until soft, 20 minutes. Place the peppers in a bowl, cover and let sit for 10 minutes. Then peel the peppers and seeds and cut into large slices.
Step 3
Divide the cauliflower into small florets. Coarsely chop the champignons. Peel the carrots and cut into thin slices. Grate the tomatoes. Chop the garlic thinly.
Step 4
Heat the olive oil in a paella skillet over high heat, add the cauliflower and carrots and fry until golden brown. Transfer the cabbage to a plate, add the garlic to the carrots and fry for 1 minute, until the aroma appears. Then add the mushrooms and fry to evaporate all the liquid.
Step 5
Add the grated tomatoes to the skillet and cook, stirring occasionally, for 5 minutes. Add paprika and cook for another 20 sec. Pour in 800 ml of cold water and saffron infusion, bring to a boil and cook for 7-8 minutes. Salt.
Step 6
Return the cauliflower to the skillet and add the green peas. Scatter the rice over the surface and reduce heat to medium. Cook the rice for 15-18 minutes, until tender. Remove from heat and leave for 5 minutes. Garnish the paella with baked pepper wedges and serve.
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