Description
A delicious vegetarian take on the classic Spanish dish.
Ingredients
Scale
- 2 cups of broccoli florets
- 1 diced zucchini
- 1/2 red onion finely chopped (optional)
- 1/2 each of orange and yellow peppers (you can sub with red and green too)
- 1 cup of spanish rice (I subbed with basmati) essentially, you need a short grain white rice.
- 1.5 tsp of crushed saffron
- 10 green olives, pitted and chopped
- 10 red olives, pitted and chopped
- cherry tomatoes (about 10 if available) OR
- 2 finely chopped romas
- 3 big cloves of garlic
- 1/4 cup of finely chopped onion chives
- 2 tsp of olive oil
- 2 tsp parsely
- 1 tsp of patatas bravas mix or essentially paprika (cannot help it – need a bit of spice)
- salt and pepper after cooking and before serving
- Water – about a cup (use discretion as different rice cook differently)
Instructions
- In a wide mouthed pan (banali) which is the traditional utensil to cook a paella in, add the oil, onion, broccoli, garlic, Zucchini and peppers and cook for 2-3 minutes – At this time throw in half the parsley too.
- Add 3/4 cup of water along with the washed rice
- To this, add the saffron and allow to cook covered on medium low flame for 10 minutes
- Add the olives, chives and tomatoes and cook for another 5 minutes covered.
- Remove from flame. Transfer into a serving dish and garnish with the remainder of parsley, salt, pepper and onion flowers if you can find them :)
- Prep Time: 20 mins
- Cook Time: 20 mins