Vegetarian Paella

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 pinch saffron
• 1 medium eggplant, cut into large chunks
• 3 tablespoons authentico olive oil (or your favourite kind)
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 yellow pepper, finely chopped
• 1 red bell pepper, finely chopped
• 2 teaspoons paprika
• 225 g arborio rice
• 2 1/2 cups vegetable broth
• 1 (19 ounce) can diced tomatoes
• salt and pepper
• 1 cup mushroom, sliced
• 1 cup green beans, cut into segments
• 1 (19 ounce) can chickpeas, rinsed and drained

Recipe

• 1 pour 3 tablespoons water over saffron in a small bowl and set aside.
• 2 sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. rinse and drain.
• 3 heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. sprinkle with paprika and toss.
• 4 add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
• 5 bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
• 6 fold in the mushrooms, green beans and chickpeas.
• 7 cook for another 15 minutes and serve immediately.