Friday, 16 December 2011

Vegetarian Paella


(serves 2)

1 cup Paella rice

2 large carrots (grated)

1 onion (chopped)

1 teaspoon saffron

4 tablespoon olive oil

½ cup peas

10 green olives

10 black olives

1 tin chopped tomatoes

1 clove garlic (chopped)

3 tablespoon diced red pepper

1/2 chopped red chilli

3 cup hot vegetable stock

1 level teaspoon sweet red paprika

1 lemon

Sat and pepper

Soak saffron in ½ glass of hot water.

Heat olive oil in a paella pan. Fry onion and garlic without browning.

Add in the rice, grated carrots, red pepper, tomatoes,chilli, olives,1/2 teaspoon salt and paprika. Stir well.

Add in saffron and the water and the vegetable stock.

Cook the paella for about 15 minutes. Stir in the peas. Cook for further 5 minutes.

Turn off the heat. Cover the paella with a greaseproof paper and let it stand for 10 minutes.

Season with salt and pepper. Garnish with lemon wedges and sprigs of parsley.

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