Vegetarian paella – a detailed recipe for cooking. value of one serving: (total 6) Calories 442, total fat 1.5 g., saturated fats, proteins 13 g. carbohydrates 96 g. fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 30 min. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2.5 tbsp. round grain rice for paella
- 110 gr. green beans (if the pods are long, cut them in half)
- 1 large fennel bulb, cut into 8 pieces
- 8 peeled and halved small artichokes
- 1 sliced 5 cm. Large Japanese eggplant
- 110 gr. Shiitake mushrooms (cut legs)
- 8 ripe plum-shaped tomatoes
- Salt
- 1/4 Art. olive oil plus some more
- 1 chopped small onion head
- 3 chopped garlic cloves
- 1.5 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp saffron stigma
- 2 tbsp. dry white wine
- 1/4 Art. capers (pickle brine)
- 1/4 Art. chopped pikillo or baked pepper red pepper
- Sliced fresh parsley for decoration (optional)
Recipes with similar ingredients: round grain rice, beans green, plum-shaped tomatoes, shiitake mushrooms, onions, garlic, fennel onion, artichokes, eggplant, chili, pepper ground cayenne, paprika, saffron, white wine, capers, parsley
Recipe preparation:
- Preheat the oven to 230 ° C. Core the tomatoes cut them into slices and place in a medium-sized bowl. Salt pour a little olive oil and mix. a heat-resistant pan with a diameter of 30 cm. or a pan for paella on moderately high heat, heat 1/4 tbsp. olive oil. Put onions, garlic, paprika, cayenne pepper, saffron and salt. Cook stirring occasionally, until the onions are soft, about 5 minutes.
- Add the pieces of fennel and cook until they lightly fried on the one hand, about 5 minutes Turn the fennel upside down add artichokes, eggplant to the pan and cook until they are will become slightly soft, about 4 minutes more. Add mushrooms and cook for 1-2 minutes. Pour in the wine and simmer until it evaporates. up to about 1/3.
- Add rice and 1 3/4 tsp. salt. Pour enough water to she completely covered the rice, 2.5-3 tbsp. Boost fire to strong and cook for 2-3 minutes. Pour on a string bean and 2 tbsp. l capers. Remove the pan from the heat and lay the tomatoes on top. Pour the remaining juice from the tomatoes. Put the paella in the oven and bake without stirring for 20 minutes. Sprinkle with the remaining 2 tbsp. l capers and piquillo peppers. Turn off the fire in the oven, but leave there paella, so that it cooks until the rice is soft, another 15-20 minutes. Garnish with parsley if desired.
