Vegan Spanish Paella

Ingredients

2 cups Basmati Rice, soaked water for 30 minutes prior to cooking
2 1/2 cups Vegetable Stock
6 Roasted Mini Bell Peppers, any color
1/2 cup Green Sweet Pea, fresh or frozen
1 pinch Saffron, soaked in 3 tbsp of warm water for 30 minutes
1 large Onion, sliced vertically
4 Green Hot Chilli, vertically slit
1 teaspoon Cracked Pepper
2 tablespoons Olive Oil
Salt, to taste

Preparation

1
In a thick, deep bottomed skillet, heat the oil and add the onions. Saute until browned.
2
Add the green chilli and cracked pepper and fry it for a couple of minutes.
3
Pour the vegetable stock plus saffron soaked water and bring to a boil. Add the salt and give it a stir.
4
Drain the water completely from rice and add it to the skillet.
5
Add the roasted or freshly cut peppers(I used oven-roasted peppers for this recipe) and green peas.
6
Check for salt and cook with closed-lid for 7-8 minutes on a low-medium flame.
7
Serve immediately.

Tools

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About

Paella (Pa-Yay-Yea) really stands on its own. Side-dish is Optional.

Yield:

4 Servings

Added:

Saturday, January 30, 2010 - 4:57am

Creator:

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