Vegetarian Paella

Recipe by Studentchef
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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