Spanish Vegetable Paella
|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|
|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)|
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.