How to Prepare Vegetable Paella

Traditional paella is delicious, but if you long for something a bit different while still keeping the taste of Spain in your kitchen, try this recipe. It can serve as a side dish for roasted chicken and grilled sausages.

Difficulty: Easy

Instructions

Things You'll Need:

• 250 g of rice with round grains
• 2 onions
• 1 yellow bell pepper
• 3 carrots
• 2 small turnips
• 3 tomatoes
• 3 tablespoons of olive oil
• 1 liter of vegetable broth
• 1/2 bouquet of flat parsley
• salt and pepper

1. Peel and slice onions thinly. Open yellow bell pepper, and get rid of the seeds and partitions. Cut in cubes. Peel and slice carrots thinly. Peel turnips and cut in small pieces. Cut turnips at each corner, then cut again in slices. Peel and cut 2 tomatoes in small cubes.

2. In large paella pan or large frying pan, heat oil and melt chopped onions for 2 to 3 minutes. Add cubed peppers and tomatoes. Brown until vegetable water is evaporated. Add rice. Mix so grains get coated with all of the ingredients.

3. Pour 3 ladles of hot vegetable broth. Cook for 5 minutes. Add carrots, turnips and 2 more ladles of broth. Continue cooking for 10 minutes. Add 2 more ladles of broth. Continue cooking for another 5 to 8 minutes.

4. Add salt and pepper to your taste when you finish cooking. Add chopped parsley and tomato quarters, raising rice grains with a fork. Serve hot.

Tips & Warnings

• Use white, round rice and rinse in cold winter before cooking it. White rice absorbs a lot of water, giving it more taste.