Recipe by Studentchef
IGA, the supermarket chain in Montreal hands out recipes to its shoppers in order to sell its inline products. I sometimes buy those products, depending on my budget, but I mostly don't, because I like using my favourite brands.
Top Review by vinita
This paella tastes great! The only thing I would do differently next time is put the green beans in a bit earlier because mine were a bit hard and didn't get cooked properly. Couldn't really tell if the saffron made a difference in the taste because all the other tastes were so strong. If I didn't have any in the house I certainly would not buy any just for this recipe. We will be making this one again :)
- 0.25 ml saffron
- 1 medium eggplant, cut into large chunks
- 44.37 ml authentico olive oil (or your favourite kind)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 yellow pepper, finely chopped
- 1 red bell pepper, finely chopped
- 9.85 ml paprika
- 225 g arborio rice
- 591.47 ml vegetable broth
- 538.64 g can diced tomatoes
- salt and pepper
- 236.59 ml mushroom, sliced
- 236.59 ml green beans, cut into segments
- 538.64 g can chickpeas, rinsed and drained
Directions See How It's Made
- Pour 3 tablespoons water over saffron in a small bowl and set aside.
- Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
- Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
- Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
- Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
- Fold in the mushrooms, green beans and chickpeas.
- Cook for another 15 minutes and serve immediately.