Vegetable Paella

For the vegetable paella, first whisk eggplant cubes with salt, infuse for about 30 minutes.

Heat olive oil in a paella pan (or in a large frying pan), sauté onions and garlic cloves. Add risotto rice, stirring to soften until translucent.

Add half of the vegetable broth, bring to a boil, reduce heat. Dry eggplant cubes with kitchen roll, add, as well as carrots and saffron, gently simmer, stirring occasionally, for about 5 minutes.

Halve and seed peppers, cut diagonally into strips about 5 mm wide.

Add remaining soup, zucchini and hot peppers, simmer 10 minutes. more.

Stir in cherry tomatoes, frozen peas and thyme leaves, continue to simmer until rice is al dente. Season the vegetable paella with salt and a little pepper as needed.

Preparation Tip:

Of course, you can also add seafood, fish or meat to the vegetable paella.

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