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Spanish Vegetable Paella

fast.cook's picture
Ingredients
  Assorted prepared vegetables 4 Cup (64 tbs)
  Chicken stock/Vegetable stock 3 1⁄2 Cup (56 tbs)
  Saffron threads 1⁄4 Teaspoon, crushed
  Red pepper flakes 1 Pinch
  Salt 1 Pinch
  Olive oil 2 Tablespoon
  Green onions 4 Small, chopped
  Garlic clove 3 Large, finely chopped
  Short grain white rice 1 1⁄2 Cup (24 tbs) (Such As Arborio)
Directions

1. Cook vegetables (except peppers and zucchini) in a saucepan of boiling, lightly salted water, for 1 minute. Rinse under cold water to chill; drain well.
2. In the same saucepan, bring stock to a boil. Add saffron and red pepper flakes; season with salt to taste. Keep warm.
3. In a large nonstick skillet, heat oil over medium-high heat. Add green onions and garlic; cook, stirring, for 1 minute. Add vegetables to skillet; cook, stirring often, for 4 minutes or until lightly colored. Stir in rice and hot stock mixture. Reduce heat so rice cooks at a gentle boil: cook, uncovered, without stirring, for 10 minutes or until most of the liquid is absorbed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Ingredient: 
Rice
Interest: 
Quick

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