Spanish Vegetable Paella Recipe
Ingredients
| Assorted vegetables | 4 Cup (16 tbs), prepared | |
| 3 1/2 cups chicken stock or vegetable stock | ||
| Saffron threads | 1/4 Teaspoon, crushed | |
| Pinch red pepper flakes | ||
| Salt | To Taste | |
| Pinch | ||
| Olive oil | 2 Tablespoon | |
| Green onions | 4 Small, chopped | |
| 3 large cloves garlic, finely chopped | ||
| 1 1/2 cups short grain white rice such as Arborio | ||
Directions
1. Cook vegetables (except peppers and zucchini) in a saucepan of boiling, lightly salted water, for 1 minute. Rinse under cold water to chill; drain well.
2. In the same saucepan, bring stock to a boil. Add saffron and red pepper flakes; season with salt to taste. Keep warm.
3. In a large nonstick skillet, heat oil over medium-high heat. Add green onions and garlic; cook, stirring, for 1 minute. Add vegetables to skillet; cook, stirring often, for 4 minutes or until lightly colored. Stir in rice and hot stock mixture. Reduce heat so rice cooks at a gentle boil: cook, uncovered, without stirring, for 10 minutes or until most of the liquid is absorbed.
2. In the same saucepan, bring stock to a boil. Add saffron and red pepper flakes; season with salt to taste. Keep warm.
3. In a large nonstick skillet, heat oil over medium-high heat. Add green onions and garlic; cook, stirring, for 1 minute. Add vegetables to skillet; cook, stirring often, for 4 minutes or until lightly colored. Stir in rice and hot stock mixture. Reduce heat so rice cooks at a gentle boil: cook, uncovered, without stirring, for 10 minutes or until most of the liquid is absorbed.
Chef
