Veggie paella with zucchini and eggplant

Name: Veggie paella with zucchini and eggplant
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: spanish and portuguese
Ingredients: 1 cup olives; 1.75 cherry tomatoes; 2 garlic; 2 green onions; 1 onion (red); 2 bell peppers (red); 1 zucchini; 1 eggplant; 1.33 rice; 2 lemons; 0.5 tsp saffron; 0.5 cup white wine; 1.25 vegetable stock; 2.25 peas; salt; pepper

Based on 152 ratings

In app

Alex Hiller

Contributor

www.hillers-kitchen-tools.de

Difficulty

Medium 👍

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

50 g

olives

175 g

cherry tomatoes

garlic

green onions

onion (red)

bell peppers (red)

zucchini

eggplant

125 g

rice

lemons

¼ tsp

saffron

50 ml

white wine

150 ml

vegetable stock

150 g

peas

salt

pepper

Utensils

cutting board, knife, frying pan, cooking spoon

Nutrition per serving

Cal448

Fat7 g

Protein15 g

Carb69 g

Step 1/7
- cutting board
- knife
Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini, and eggplant into walnut-sized pieces.
Step 2/7
- frying pan
- cooking spoon
Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini, and eggplant over medium-high heat for approx. 4 – 6 min.
Step 3/7
Add rice to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
Step 4/7
- cutting board
- knife
Fillet lemons.
Step 5/7
- frying pan
- cooking spoon
Add saffron to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
Step 6/7
Deglaze with white wine. Add vegetable stock until ingredients are just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for approx. 15 – 20 min. until rice is al dente. Stir occasionally.
Step 7/7
Gently fold in lemon fillets, tomatoes, olives, green onions, and peas. Continue to sauté approx. for 5 – 6 min. Enjoy!
Enjoy your meal!