Easy recipe vegetable paella

Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners

1 Zucchini	6 mushroom
100 gr Green beans	1 tomato
1 Broccoli	1 Green pepper
4 Artichokes	400 gr rice
8 tablespoonful oil	Vegetable broth
1 little tablespoonful paprika	A pinch of saffron otherwise saffron dye

1- Heat up oil	5 Minutes
2- Fry vegetables	10 Minutes
3- Fry grated or crushed tomato	4 Minutes
4- Add rice and paprika	22 Minutes
5- Let rest	5 Minutes
Total:	50 Minutes

TECHNICAL EQUIPMENT:

Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.

• 1- Paella pan
• 2- Burner for paella pan
• 3- Tripod for gas burner
• 4- Gas regulator
• 5- Gas cylinder

VEGETABLE BROTH AND VEGETABLES

In our case as vegetables we have used, tomato, mushrooms, green peppers, zucchini, broccoli, green beans and artichokes. These may vary depending on season and taste of the diners. In this case, the base of this paella is a previously prepared vegetable broth. To prepare the broth has been cooked: turnip, parsnip, carrot, leek and chard.

READY, SET, GO!!

Add some oil that serves to level the pan ... the oil should be centered. Add some salt too, and light the fire!

When the oil is hot, add the vegetables except zucchini and tomato that we reserve. We start to fry

FRYING RICE!!

When the vegetables are sautéed add grated or crushed tomato, fry for a few minutes along with the vegetables On this point, add rice, stir and add paprika. Fry rice and paprika along with vegetables.

ADD VEGETABLE BROTH, SEASON AND COOK!!

Add the broth, we add twice the broth than rice. Season with salt, the amount will go to taste but it is important to note that vegetables sweeten, you should keep taste during the process. Add saffron too. Stir to blend. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth, more fire less water and vice versa.

READY TO EAT!

10 minutes after boiling add the zucchini, we do like that way because the zucchini is a vegetable with plenty of water and it can soften the rice. After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat

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