Paëlla végétarienne
🇪🇸 Spain · Valencia
Ingredients
- 800 ml water
- 400 g crushed tomatoes
- 350 g round rice
- 250 g mushrooms
- 150 g peas
- 150 g mixed nuts
- 50 g green beans
- 1 red bell pepper
- 1 yellow bell pepper
- 2 yellow onions
- 2 cloves garlic
- 2 tbsp olive oil
- 2 pinches saffron
- Salt, pepper
Steps
- Peel and chop the onions. Wash the red and yellow bell peppers, remove stems and seeds, then dice them. Peel and chop the garlic. Trim mushroom stems and slice them.
- Heat olive oil in a large pan. Add onions, peppers, mushrooms, and garlic; cook a few minutes over medium heat until onion is translucent.
- Add the rice, cooked green beans, and peas. Mix, then add the crushed tomatoes. Season with salt and pepper.
- Pour in boiling water and add saffron. Stir, cover, and reduce heat to low. Cook until the rice has absorbed all the liquid, stirring occasionally to prevent sticking.
- Meanwhile, roughly chop the mixed nuts (such as pistachios, cashews, or almonds) and toast them in a dry pan over medium heat for 4-5 minutes.
- Once the rice has absorbed all the water, stir in the toasted nuts. Transfer to a serving dish and serve immediately.
Source: www.cuisineaz.com