Veggie paella with zucchini and eggplant

Step 1/7

• 100 g olives
• 350 g cherry tomatoes
• 2 cloves garlic
• 2 green onions
• 1 onion
• 2 bell peppers
• 1 zucchini
• 1 eggplant

• cutting board
• knife

Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini, and eggplant into walnut-sized pieces.

Step 2/7

• frying pan
• cooking spoon

Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini, and eggplant over medium-high heat for approx. 4 – 6 min.

Step 3/7

• 250 g rice

Add rice to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.

Step 4/7

• 2 lemons

• cutting board
• knife

Fillet lemons.

Step 5/7

• ½ tsp saffron

• frying pan
• cooking spoon

Add saffron to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.

Step 6/7

• 100 ml white wine
• 300 ml vegetable stock
• salt
• pepper

Deglaze with white wine. Add vegetable stock until ingredients are just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for approx. 15 – 20 min. until rice is al dente. Stir occasionally.