Ingredients vegetarian 5 servings

• 2 cups rice
• 1/4 cup olive oil
• 5 cloves
• minced garlic
• 1 large onion, chopped
• 4 cups vegetable broth
• 4 medium tomatoes
• 3 small bell peppers (red, green and yellow)
• 1 cup green peas
• 1 lemon
• few strands of saffron
• 1/2 bunch of parsley
• Lemon wedges, to garnish

Directions

1. Heat the olive oil in a pan and saute the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
2. Pour the rice into the pan and saute for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add chopped parsley and mix it well.
3. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.
4. Add few drops of lemon juice and arrange wedges over the rice in an attractive pattern. Soak saffron in milk and spread on top. Continue cooking until the liquid has been absorbed and the rice is tender.
5. Serve the paella straight from the pan, garnished with lemon wedges

Comments

Lata Anand

Oh! I love paellas :)

Rajiv Anand

The rice cooks in the vegetable broth, so you shouldn't be pre-cooking rice.

Collette

Does the rice have to be cooked when you add to the oil?

Pramila

I recipe looks nutritous but would like to know how do i prepare vegetable broth.