Ingredients for Vegetable Paella
- 1 Eggplant
- 1 can artichoke
- 1 can black olives
- 1 jar green olives
- 1 small package of cherry tomatoes
- 1 sweet pepper
- Half an onion
- Half a pound of string beans
- 1 tbls tumeric
- 2 cups vegetable stock or 2 cubes of vegetable bouillon to 2 cups of water
- 1 and 1/4 cup of rice
- Fresh parsley
- 2 small dried bay leaves
- Fresh thyme
- 4 cloves garlic
- 2 packages sazon flavoring
- 1 teaspoon oregano
- Half a lemon
- 2 teaspoons corn oil
Cooking Instructions for making Vegetable Paella
Cut up garlic cloves and save half of the portion for rice and the other half for the vegetables
Dice onion and peppers and set aside
Cut up all other vegetables (in proportion to the size you want them) and combine in a large bowl
Set a Paella pan or wok to a medium flame. Add one teaspoon of oil. Add garlic and onion then cook it for approx. 1-2 minutes
Add all vegetables (including olives) except the pepper. Season vegetables with sazon. Mix well and then cover the pan for 5 minutes.
After 5 minutes remove vegetables from pan and set aside
Add the second teaspoon of oil to the pan. Then add the next two cloves of garlic. Then add the red pepper
Place two vegetable bouillons in the pan (or 2 cups of vegetable stock) and then add 2 cups of water. Season with tumeric, paprika, oregano, thyme and bay leaf. Stir well
Squeeze half a lemon over liquid
Once the water has a low boil, add 1 and 1/4 cup of washed rice, and parsley. Mix ingredients well.
Allow some of the water to boil off and then cover the rice. Let cook for 10 minutes.
Place all vegetables on top of the rice. Cover and cook for 8 minutes.
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