Vegetable, Tomato and Saffron Paella
Serves 4
Ingredients:
4 cups of vegetable stock
1 cup of water
1 tablespoon olive oil
1 small eggplant sliced
1 onion died
2 gloves of crushed garlic
400g tin of crushed tomatoes
1 small capsicum sliced
3 large mushrooms sliced
A pinch of saffron
400g tin of broad beans
2 teaspoons of smoked paprika
1 3/4 cups arborio rice
1 cup frozen peas
10-12 green beans sliced length ways
Method:
Place stock and water in a medium saucepan and bring to the boil. Then take off heat and add a pinch of saffron.
Heat oil in large frying pan and cook eggplant until golden. Remove eggplant from pan and set aside.
Add died onion, garlic, mushroom and capsicum to pan and continue to stir until golden. Add paprika and crushed tomatoes.
Add rice and coat with vegetables. Then pour in stock. Reduce heat and simmer for 20 minutes.
Once rice has softened add peas, green beans, beans, and eggplant on top. Cook for another 10 minutes.
Season to taste and let dish stand covered for 5 minutes.
Serve :)
