Easy Weeknight Vegetable Paella

Von Spain on a Fork · 30 Min.

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Zubereitung

1. Pour the broth into a saucepan, add the saffron threads and heat over medium-high heat.
2. Finely chop the onion, roughly chop the garlic, finely chop the red bell pepper and the peeled carrot, and finely grate the tomatoes.
3. Heat olive oil in a paella pan over medium-high heat.
4. Add the chopped vegetables except the tomatoes and stir for 3 to 4 minutes until lightly sautéed. Add the paprika, stir quickly, then add the grated tomato, season with salt and pepper, and simmer without stirring.
5. When the tomato has thickened slightly, about 3 minutes, add the rice and stir until well mixed. Add the butter beans and the hot broth, and mix once more. Do not stir the rice again after this.
6. After 9 to 10 minutes, when most of the broth is absorbed but some remains, lower the heat to low-medium and simmer for 4 to 5 minutes until all the broth is absorbed.
7. Raise the heat to medium-high for 2 to 3 minutes to form the socarrat (caramelised rice at the bottom).
8. Remove from heat, cover with a dish towel for a couple of minutes, then uncover, top with chopped parsley and serve.

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KnoblauchZwiebelTomateKarotteReisPaprikaLimabohne