1. Ingredients
- 400 g rice
- 900 ml broth
- Seasonal vegetables (chopped very small)
- 125 g fresh peas
- 125 g bachoqueta
- 250 g zucchini
- 150 gr carrots
- 400 g of Artichokes
- 150 g garrofones
- 125 grams of red pepper
- 125 g green pepper
- 750 gr of grated tomatoes
- 100 g mushrooms
- 170 cc of olive oil
- 3 garlic
- Parsley
- 18 grams of salt
- Saffron
- A pinch of paprika
- Rosmery
Preparation
Vegetable Paella
1. In a paella pan, sauté the tomatoes and garlic.
2. Add red and green peppers and fry very small.
3. Add peas, bachoqeta, zucchini, carrots, artichokes, and mushrooms and fry garrofón.
4. Place garlic, salt and puimentón.
5. Add the broth, boil and add saffron to the rice.
6. When almost (18 minutes) put the rosemary and a little grated garlic.
7. Turn off heat and let rest.
