Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 30minutes 18minutes 5minutes
Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 30minutes 18minutes 5minutes

Ingredients

Servings: servings

Instructions

Preparation
  • Wash, shell & cut the vegetables into regular pieces and add salt.
    Over medium heat in the centre of the paella, heat the olive oil.
Cooking instructions
  • Place the vegetables in the centre and fry them slightly.
    Once grilled, push them towards the edges where the fire no longer cooks them.
    In the centre, add the grated tomato and brown it slowly with garlic.
    Add the sweet pepper when the tomato is almost fried, and mix everything together : sauce & vegetables.
The broth
  • Add more water than you need.
    Reduce it until only remains the right amount of water, between 2,5 and 3 times the volume of rice.
Rice cooking
  • Pour in the rice and the saffron, properly scatter them in the paella.
    Let it cook at very high heat for 8 to 10 minutes.
    The rice should start to appear.
    Reduce the heat for the last 8 to 10 minutes.
    Let stand, off the heat a few minutes before serving.

Recipe Notes

History or anecdote of the vegetable paella :

Often called “Arròs de sabater” in Valencian and “Arroz de zapatero” in Spanish, which means “Rice of the shoemaker”, this recipe is very typical of Alcoia.
The shoemakers were very poor, and the only thing they could afford to cook their rice was vegetables.

Variant of the vegetable paella :

Other vegetables also used according to families or region :

  • Mushrooms
  • Zucchinis
  • Eggplants
  • Asparagus
  • Carrots

Pay attention to vegetables which lose water, this change the volume of your broth, in order to succeed the rice cooking…

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