Veggie paella with zucchini and eggplant
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, frying pan, cooking spoon
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How-To Videos
How to halve cherry tomatoes
How to cut a bell pepper
How to zest citrus fruits
How to prepare zucchini
Nutrition per serving
Step 1/7
- 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
Add rice to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
Step 4/7
- cutting board
- knife
Fillet lemons.
Step 5/7
- frying pan
- cooking spoon
Add saffron to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
Step 6/7
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.
Step 7/7
Gently fold in lemon fillets, tomatoes, olives, green onions, and peas. Continue to sauté approx. for 5 – 6 min. Enjoy!
Enjoy your meal!
