This vegetable paella is a hearty and satisfying dish that's perfect for a gathering of friends or family. It's a celebration of fresh, seasonal produce, all brought together by the magic of saffron that makes paella so special.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- Large pinch of saffron
- 2 tablespoons olive oil, divided
- 1 red onion, sliced
- 1 red capsicum, sliced
- 3 garlic cloves, chopped
- ½ teaspoon salt
- 2 cups Bomba Rice (also known as Paella Rice)
- 1 cup crushed tomatoes
- 4 cups vegetable stock
- ½ cup frozen green peas and carrots
- Kalamata olives, sliced
- Sliced lemons and chopped parsley for serving
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Method
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1Preheat the oven to 190°C.
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2In a small bowl, add the saffron and ½ cup hot water for the spice to bloom.
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3Heat a Cast Iron Round Casserole on medium high heat, add half of the olive oil and sauté the onions and capsicum until crisp tender. Add the garlic and cook for a few minutes longer. Season with salt.
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4Add the remaining olive oil to the same pot and add the rice. Toast for 2-3 minutes, then add the tomatoes, vegetable stock and saffron liquid. Let the rice cook until almost tender, about 10 minutes. Season with additional salt if desired.
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5Divide the rice mixture between the 4 skillets. Add green peas and carrots on top. Bake for 7-10 minutes until the rice is cooked through. Top the skillets with olives and serve immediately with lemons and parsley.
