Try serving your paella with a large dollop of very garlicky aioli and some finely chopped parsley. Vary your vegetables to suit the seasons, but remember to add quick-cooking vegetables later.
Ingredients
¼ cup | Olive oil |
1 pinch | Saffron threads |
1 | Onion |
3 cloves | Garlic |
1 | Yellow capsicum |
1 | Red capsicum |
1 | Eggplant |
2 tsp | Paprika |
½ tsp | Salt |
2 cups | Arborio rice (Main) |
400 g | Chopped tomatoes (Main) |
1 ½ Ltr | Vegetable stock |
125 g | Mushrooms |
125 g | Green beans |
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- Place the saffron in 3 tablespoons of warm water and set aside.
- In a large frying pan, heat the oil and fry the sliced onion, crushed garlic, chopped capsicums and eggplant for about 5 minutes, stirring occasionally. Sprinkle in the paprika and salt and stir again.
- Mix in the rice, then pour in the heated stock, tomatoes, saffron, mushrooms and beans.
- Bring to the boil then simmer for 20 minutes on a low heat until the rice is just tender to the bite, stirring occasionally.