Vegetarian Paella

Name: Vegetarian Paella
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Spanish
Ingredients: 300 g fresh green beans; 400 g artichoke heart in tin; 2 red pointed pepper; 2 Red pepper; 4 toe garlic; 2 onion; 2 vegetable stock; 1 liter tap water; g saffron bag; 6 vine tomato; 5 el traditional olive oil; 1 el paprika; 300 g risotto rice bag of 500 g

Spanish vegetarian paella with vine tomatoes, onion, garlic, paprika, rissotto rice, peppers, green beans, artichoke hearts and pointed peppers.

Ingredients

Kitchen Stuff

paella pan or skillet (Ø 30 cm)

Directions

Clean the green beans and cut into pieces if necessary. Let the artichoke hearts drain. Cut the pointed parikas into strips.
Cut the stalk of the red peppers. Halve the peppers in length and remove the seed lists. Cut the flesh lengthwise into strips.
Cut the garlic into slices and cut the onions.
Prepare the bouillon tablets with the water. Put the saffron in a container, add 2 tbsp stock and let stand until use.
Halve the tomatoes and remove the seed lists. Grate the flesh on a coarse grater until you only have the skin left. Discard the sheet.
Heat the oil in the pan and fry the onion for 5 min. On medium heat.
Add the garlic and paprika and fry for 1 min. Add the risotto rice and cook until the grains are translucent. Fry the tomato for 3 minutes.
Add the green beans, red pepper, artichoke hearts and peppers to the rice.
Pour in the rest of the stock and saffron. Bring to the boil and stir well once.
Turn down the heat and let it simmer for 20 minutes. Bon appétit! .