Vegetable paella. Classic paella with seafood and vegetables - Spanish recipe with step-by-step photos Step-by-step recipe photos

The "correct" sequence is:
1. Fry in oil (I use oil generously!) meat (rabbit, chicken, pork, chorizo sausage... you can have a little bit of everything, you can do one thing from the list 200 grams, or you can do nothing, just simmer the onions and garlic until transparent) with onions and garlic (you can do without onions, as in Spain) and spread them carefully with a slotted spoon, leaving as much oil as possible in the pan!, semi-finished products on a separate plate. If you only overcooked the onion and garlic, then don’t add anything.
2. Fry the seafood in the same oil for literally 2-3 minutes and put it on another!!! plate.
3. Pour the rice into the same remaining oil and fry it until transparent, this is about 2 minutes, then add 100-150 grams of white wine and let it soak into the rice... yes, yes... that's right!!! and again put the rice from the frying pan into a separate plate. If there is no room or a third plate, then put it on a plate with meat.
4. Place chopped tomatoes in a frying pan and fry and simmer bell peppers until the tomatoes are softened; you can add more oil before this if there is little left. You can add your favorite spices and salt to this vegetable brew.
5. Next, return everything to the pan. And here the whole subtlety is in the sequence!!! - first, mix the meat and simmer in a tomato-pepper fry for 5 minutes, then pour in the broth with saffron, mix everything, then add the fried rice, you can mix everything, but I just level it on top so that the rice is evenly submerged in the broth and another 5- Cook for 10 minutes, at this time we taste for salt and spices, you can add more.
6. The rice is almost ready, the broth has almost been absorbed into the rice. Place fried seafood on top. Press them in a little and gently submerge them in the rice. In conclusion, if you want something super and elegant!, you can picturesquely put on top a few raw large shrimps in the shell, mussels in the shell - they will open, squid rings - they will be ready and will be super tender, here you can also sprinkle chopped herbs on top or spices to taste and desire and stick in decoratively cut lemon. Turn off the heat, soak for 5-10 minutes and set to the table!
To make the correct (as I described!) paella, there are two ways: Either use 3 additional plates, see above, or 2 frying pans.
This is the 2-pan option. On one, meat and onions are cooked and rice is fried there, followed by the addition of wine, on the other (the one that goes on the table!), tomato frying is prepared in parallel, broth is added to the finished frying and then rice with meat and onions is poured out of the first frying pan, and while the rice arrives, the seafood is fried in the first vacated frying pan, you can immediately put the seafood on the rice without frying, but each additional frying makes the dish tastier!
And keep trying!!! in the process, adding salt, spices, dried paprika, if there is no saffron... play with the taste and intensity of it... you can add a little sugar, you can add a little natural vinegar... just a little, depending on the situation, because the same tomatoes can be both sweet and sour, and can be neutral, like bell peppers... and the cook compensates and evens out everything...
I find it more convenient with one frying pan and 3 plates, because... two frying pans on a household stove are a bit cramped and require extra attention, otherwise it will burn; when working with one frying pan, the likelihood of a mistake is less.

Type of dish: Vegetable dishes
Recipe added: 03/05/2012
Calories: Low
Recipe ID from the book: 39090 (Risotto, paella, pilaf)

Author

Ingredients:

medium grain rice 200 grams
vegetable broth 125 grams
onion 2 heads
garlic 3 cloves
zucchini 2 pieces
sweet pepper 2 pieces
green beans 100 grams
broccoli 250 grams
olive oil 2 tbsp. spoons
butter 1 tbsp. spoon
parsley 1 bunch
ground paprika to taste
corn grits 300 grams
ground cumin seeds to taste
Buy on FindMeals

To prepare you may need:

www.mmenu.com

Paella recipe with photo

A little more and you will learn how to prepare the divine Spanish dish called paella. Paella, more precisely “paeia” (Spanish: Paella) is a Spanish (Valencian) dish, the constant ingredient of which is rice, traditionally served on Sunday or St. Joseph’s Day. The rice in this famous Valencian dish can be dressed with anything: seafood, vegetables, sausage, chicken, etc. In Spain, the preparation of “black paella” is not complete without cuttlefish. After all, it is she who releases substances that give the color of the dish a rich black color.

A variety of paella “rice with crust” can be prepared by anyone, since the ingredients included in the dish are available to everyone. It includes: rice, chicken broth, tomatoes, garlic, chicken, white and blood sausage, sausages, eggs and saffron. Naturally, as in any form of art, as well as in culinary art, Spanish cuisine has only its own characteristic features. For anyone who is familiar or wants to get acquainted with Spanish cuisine, we can offer a simple paella recipe. Read more: Classic pasta recipe with photos.

Seafood paella recipe

Recipe for paella with seafood Let us today try to reproduce an analogue of the most delicious famous Spanish dish, rich in microelements and vitamins. We will tell you how to cook paella with seafood.

Today, there are hundreds of types of paella. However, the most popular paella is with seafood, followed by mixed paella - with rabbit meat, legumes, green vegetables, and also paella, which is called mixta. As an introduction to this dish, I offer a recipe for paella with seafood and chicken. And you will have a rich, satisfying seafood paella, recipe with photos here.

white, unparboiled rice - 2 cups
chicken meat (wings, breasts, fillets) - 500 grams
seafood (shrimp, octopus, mussels, crabs, etc.) – 500 grams
2 tomatoes and garlic cloves each
large onion - 1 piece
broth or hot water – 6 cups
frozen or canned green peas - 1 cup
paprika
rosemary (one sprig is enough)
olive oil, saffron
pepper, salt.

If you don’t have a deep paella frying pan with 2 handles (most likely these days there are no such frying pans left), then you can take your large frying pan. It is better if this frying pan is cast iron, but not very high and wide.
Heat olive oil in a frying pan and fry the chicken meat, previously cut into large pieces, over high heat until the characteristic appetizing golden crust appears. Lightly salt the chicken meat and move it to the edge of the pan.
Then you can add squeezed garlic and finely chopped onion, fry it until transparent.
Peel the tomatoes from seeds and skin, cut them into large pieces and add to the frying pan, covering them generously with paprika. Try it, if the tomatoes become soft, you can pour water or broth into the pan so that it completely covers the vegetable mixture. Bring the contents to a boil.
Then turn the heat to below medium, add one sprig of rosemary, add a little more salt and leave to simmer for 10 minutes.
Then pour in the rice and carefully, using a special, convenient spatula, level it over the entire pan. If the broth or water gradually begins to evaporate, but the rice is still not ready, you can still add a little water.
It is very important not to stir the rice and not to cover the pan with a lid. Just try not to interfere with the paella cooking process. This is the key to the success of preparing such a wonderful dish - paella!
Afterwards, a couple of minutes before the dish is ready, you can add green peas, all seafood and saffron threads. You can add salt and pepper to the dish and add heat so that a beautiful, crispy, appetizing crust forms at the bottom of the pan. The Spanish call this crust socarrat. It is considered the most delicious in paella!

To make paella tasty and look beautiful, orange colorant is often added to it, which is prepared using a wide variety of spices. If you are lucky enough to visit Spain, then be sure to bring yourself a jar of this orange colorant from there, and you yourself will see and feel the cheerful color of real Spanish paella! Try it and you will definitely love this Valencian paella dish!

Authentic Spanish paella with shrimp

This is a real, very tasty, aromatic paella with shrimp, the posted recipe for which does not pretend to be absolutely correct, much less authentic. This also includes all the necessary seafood. That’s why the Spaniards prepare paella so quickly, a recipe with shrimp that we publish below. It's so convenient. We lay out the paella recipe, as they say, on the shelves.

one large tomato and one medium red bell pepper
olive oil – 50 milliliters
garlic - four cloves
saffron – 1 teaspoon or special coloring for paella
squid – 1 small
mussels and shrimp – 8 pieces (set aside a few for decoration)
small shells (almejas) – 12 pieces
short grain rice – 150 grams, salt
green peas – 50 grams (frozen)
hake (hake) – fillet

Prepare the seafood first. Fill the shells with cold water and add a little salt to remove the sand from the shells. Set them aside for half an hour.
Meanwhile, clean the mussels from algae and rinse the shrimp thoroughly. Cover the shrimp with water and add moderate salt. Let them come to a boil and immediately set aside to cool.
Afterwards, remove them from the broth, peel them and place them in a separate plate. The broth should not be poured out; the paella dish will be cooked on it. Clean the squid and cut into rings.
Then pour oil into a not deep but large frying pan.
Peel the garlic, chop it very finely, cut the tomato, previously peeled, and pepper into cubes.
Pour the vegetables into heated oil and fry them for no more than ten minutes over medium heat.
Rinse the rice and pour it over the vegetables, pour in the settled shrimp broth (at the rate of 1x2 - a serving of rice to two servings of water). Add dye or saffron. Rice must be cooked for at least fifteen minutes. Add all the seafood to it one by one.
However, first of all, add the almejas, then the mussels, after five minutes, the squid, hake fillet, and only at the very end the green peas and shrimp.
The paella dish is covered with a lid and brought to full readiness (you determine the readiness of the dish by the rice). If during the cooking process it seems to you that there is very little broth left, then you can safely add more.
When serving, the dish is decorated with lemon and remaining shrimp. By the way, if suddenly there are seafood that you do not tolerate well, you can exclude them. Believe me, paella will not lose its taste.

Chicken paella recipe

Paella with chicken recipe with photo You can immediately appreciate the taste of paella by taking this chicken paella recipe as a basis and preparing it at home for your nearest and dearest. You can now find all the ingredients for this dish in any supermarket. The main thing here is not the chicken or seafood, the main thing here is the rice. You can use regular medium-grain rice, which is ideal for making paella.

Paella with chicken turns out very tasty with saffron, which really gives the dish a special color and taste, but real Indian saffron is very expensive, and even the Spaniards themselves, due to lack of funds, replace it with a powder called “colorante”. This powder consists of turmeric and paprika. Paella with chicken and seafood will be the most nutritious from wings chopped into large pieces, legs and even wings. We'll take chicken breasts.

250 grams of rice
2 chicken breasts
170 grams squid
230 grams of shrimp
4 pieces of sweet pepper
100 grams of bacon
2 onions
0.5 liters chicken broth
olive oil for frying
saffron, pepper, parsley, salt, green peas - all to taste

Heat the sunflower oil in a large frying pan and fry the onion and diced bacon for a few minutes.
Add rice and cook until it turns white.
Add saffron, pepper, cut into strips, and squid to the rice. Pepper and salt. Cut the chicken breasts into large pieces, place them over the rice and pour the broth over the entire contents.
Cook the paella over very low heat.
When the rice becomes soft, and if you notice that all the broth has evaporated, you can add a little water if necessary. Is the rice completely ready?
Only then can you add pre-peeled and boiled shrimp. Decorate the dish with herbs.

How to cook vegetable paella

How to cook vegetable paella Light, but very filling, vegetable paella is just right for summer and warm May days. This wonderful and healthy dish is paella, the recipe with photos of which we provide you with.

We’ll tell you in more detail how to cook paella with vegetables, thanks to which you will understand that eating this vegetable paella is a whole ritual that incorporates hot, blood-stirring, southern accents. And how intriguing will the dish look on the table, i.e. in the very center of the table and in the frying pan. This will remind us of the upcoming summer and travel. By the way, Spanish paella is prepared in this quantity, and this quantity should be eaten at dinner or lunch. You can use any vegetables for paella, or you can use those that we indicated in the recipe.

Four handfuls of round paella rice (long rice will not work for vegetable paella)
saffron
one small zucchini
1/2 each red and green sweet pepper
2 large carrots and tomatoes without peel
100 grams of pumpkin
2 fresh artichokes
some green frozen peas
6 green beans
five stalks of green asparagus
vegetable broth or water
salt to taste, olive oil

Prepare all the vegetables by first cutting them into equal pieces. Cut out the center of the artichokes, peel them and then cut into thin slices. Before frying, vegetables should be stored in a deep container with lemon and cold water to prevent them from darkening.
Heat a little olive oil in a frying pan and sauté, stirring all the time. You should not leave the pan until you add rice to it.
Add onions in stages, then pumpkin, carrots, peppers, green beans, peas and artichokes.
Lastly, you should add peeled and pureed tomatoes; to do this, you need to put them in boiling water for one minute, and then remove the skins from them.
To turn the tomatoes into puree, use your home assistant - a blender.
If you don't have it, just chop the tomatoes. Add zucchini to pan. Add some salt.
After the zucchini paella, cook for another three minutes, and then you can add broth or water.
You should add water so that all the vegetables are completely covered.
Bring all this Spanish joy to a boil over high heat, add rice and add saffron at the end.
Leave to simmer over medium heat, shaking the pan periodically, but do not disturb the rice.
No need to add salt. So, when the rice is almost ready (it should be a little hard inside), turn off the heat and leave the paella to stand for five minutes before serving.

Paella with mushrooms

1 onion,
Bell pepper,
300 grams of mushrooms,
200 grams of arborio rice,
2 cups mushroom broth,
50 grams of Parmesan cheese,
bunch of parsley,
a bunch of green onions,
vegetable oil,
salt - to taste.

Cut the onion and sweet pepper into cubes, mushrooms into slices.
Fry the onion in oil for 5 minutes, add the pepper and fry for 3 minutes, add the mushrooms and fry for another 7 minutes.
Add the washed rice and fry for 2 minutes, stirring constantly until the grains are coated with oil.
Pour in the mushroom broth, add chopped herbs, salt to taste, mix well and cook over medium heat, without covering or stirring, for 20 minutes until the rice absorbs the liquid.
Then sprinkle the paella with grated cheese and simmer over low heat for another two minutes. Read more: Manti dough recipe.

Paella with broccoli and zucchini

1 glass of rice,
Sweet pepper,
2 onions,
120 grams of green beans,
250 grams of zucchini,
1 can canned corn,
250 grams of broccoli,
2 cloves of garlic,
bunch of parsley,
spices,
paprika,
cumin - to taste
olive oil.

Boil the rice until almost done.
Cut the onion, garlic, sweet pepper and zucchini into cubes, beans into pieces 3 cm long, disassemble the broccoli into small florets.
Fry the onion for 3 minutes, add the rest of the vegetables and fry, stirring, for 12 minutes, season to taste with salt and spices, add corn, boiled rice, chopped parsley, add water so that it covers the contents by 1 cm.
Cook until all the liquid is absorbed without stirring or covering.

vtorueblyda.ru

Vegetable paella.

Ingredients

Champignon mushrooms 150 gr.
Bell pepper 1 pc.
Onion 1 pc.
Green beans 8 pods.
Broccoli 200 gr.
Hot pepper and garlic to taste.
Tomatoes 2 pcs.
Saffron 3 stigmas.
Rice 150 gr.
Vegetable broth 350 ml.
Olive oil 5 tbsp.
Salt to taste.

Cooking method

Paella is the national Spanish dish. It must contain rice and saffron. Paella is prepared with chicken, seafood, sausages and vegetables. Today I want to offer a recipe for vegetable paella. Paella is cooked in a special frying pan and served in it, and since I’ve been to Spain, it’s clear that I simply couldn’t leave without such a frying pan! To do this, fry the mushrooms in olive oil and remove from the pan. Fry the onion with bell pepper, add chopped green beans, and broccoli, disassembled into inflorescences. I fry it a little, add chopped tomatoes, finely chopped chili peppers, a small piece without seeds and chopped garlic, mix everything and fry for a couple of minutes.

Grind the saffron stigmas with salt and add water. Add everything to the vegetables. Add rice, add previously fried mushrooms to the rice, pour broth over everything and stir. Keep on medium heat for 7 minutes and low heat for 7 minutes. I didn’t interfere, I only occasionally pierced the rice to let steam out.

Serve paella with sangria. Bon appetit!

Step by step photos of the recipe

www.koolinar.ru

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hochu.ua

Vegetable paella

Cooking time: 30 min.

Number of servings: 6 pcs.

The recipe is suitable for: dinner, lunch.

Ingredients for the Vegetable Paella recipe:

Cooking paella

Paella is considered a traditional Spanish dish, although the Spaniards themselves admit that paella, which has gained worldwide fame and love, belongs to and symbolizes only one region of the country - Valencia. Now this dish can be found on the menu of every Spanish restaurant and in most European restaurants. It has a lot in common with Italian risotto. In any case, the main ingredients of both dishes are the same - rice and olive oil. Although paella must also contain tomatoes and saffron, no matter what you add to this dish besides the base.

In Spain itself, there are almost three hundred varieties of paella - it is prepared with meat, minced meat, fish, and various seafood. There is also vegetable paella, which we will teach you how to cook. In the absence of a special frying pan with two handles, from which paella gets its name, you can use any large frying pan with a wide bottom and thick walls. Do not cook this dish in a thick layer in a small dish, otherwise it will lose its flavor and will not be as juicy as it should be.

How to prepare a dish step by step with photos at home

To prepare paella, take rice, sweet peppers, meaty tomatoes, onions, garlic, green beans, spices and chicken broth.

Cut the sweet pepper into strips, the onion into half rings, and the garlic into thin slices.

Peel the tomatoes and chop coarsely.

Wash the beans, remove the hard tails and cut.

Heat olive oil in a large deep frying pan and fry peppers, onions and garlic for 3-5 minutes over high heat.

Then add the washed rice and saffron and fry over high heat for 2-3 minutes, stirring constantly.

Add tomatoes and broth, bring everything to a boil and reduce heat - cook for 10-15 minutes without covering.

Then add the beans and cook for another 7-10 minutes.

Add salt and ground black pepper to taste.

webspoon.ru

If you have one and a half to two hours of free time and you want to cook something tasty and experiment with the possibilities of rice, then you can try cook vegetable paella with mushrooms. And at first glance it seems boring - just another rice with vegetables, but... Paella, properly prepared, is something special, aromatic, light, satisfying, tasty and melting in your mouth. After all, this recipe is from European cuisine. Europe is rich in delicious dishes, let's remember, with, and much more.
For some reason, many dishes of European cuisines, which are widely known in the world, were born in the communities of the poor, when everything that was at hand was mixed in order to somehow get saturated. This is both a Greek salad, and paella is no exception. Originally, paella is a dish of the inhabitants of Valencia, when everything that was and was rich in (seafood, poultry, vegetables) was mixed with rice and cooked over an open fire in special frying pans with the same name - paella.
Paella has several important and mandatory components, and everything else can vary depending on your imagination, season and culinary preferences:

paella frying pan (if not available, any wide frying pan with a thick bottom and high sides so that your paella does not turn into a terrible mess called rice porridge)
rice – and not just any rice, but a special variety. Usually these are round-grained varieties that are able to absorb the taste of the broth, do not become overcooked and are not sticky. Do not use regular rice or long grain rice for paella. It is better to use Arborio (easy to find in the supermarket). Rice for paella is not washed first, otherwise there is a risk that it will turn out to be rice porridge.
broth - paella must be prepared with broth (this is why paella cannot be made so quickly without pre-prepared broth)
saffron is an essential component of paella (in extreme and rare cases, it can of course be replaced with turmeric). Gives not only an appetizing color, but also a unique aroma
olive oil – real, aromatic, first cold pressed.

Ingredients for paella

500 ml vegetable broth (water, cabbage, peppers, carrots, spices)
300 g Arborio rice
Seasonal vegetables (tomato (2 pcs.), eggplant (1 pc.), zucchini (1 pc.), young cabbage (a third of a small vegetable), sweet pepper (1 pc.), mushrooms – 200-300 g)
Olive oil, 3-4 tbsp for sautéing vegetables
A pinch of saffron (or half a teaspoon of turmeric)

Cooking vegetable paella

A few words about the cooking technology, which can be divided into several stages:

Preparing the broth - we take vegetables that we have and don’t really mind, because... We will then throw them away (carrots, a few leaves of cabbage, bell peppers, greens, if you have celery, you can also use it) and put them in 700 ml of cold water and let it all cook under the lid, reducing the heat after boiling. Also, after boiling, add spices (black peppercorns, bay leaf, dill, parsley, rosemary). Cook until the vegetables are ready, add salt to taste at the end. Important: if you want a tasty broth, then the vegetables must be placed in cold water, then they will give all their aroma to the water; if, on the contrary, you need tasty vegetables, then throw them into already boiling water. Once the broth is turned off, you need to add saffron to it. And let the broth rest.

While the broth is cooking, let's start with the vegetables...

First, they all need to be cut into cubes of the same (+/-) size, or shredded in the case of cabbage, for example. A little about vegetables - basically, choose whatever you like. The only must-haves are probably tomatoes, and you’re unlikely to put potatoes in your paella. Pour olive oil into a heated frying pan and begin sautéing the vegetables. The order, of course, depends on the length of the required cooking time - in this case, first the pepper, then the eggplant along with mushrooms, then the zucchini along with young cabbage. Bring the vegetables to a state of semi-preparedness, add the tomato, stir.
Immediately after the tomato, add the rice. Fry it all over medium heat for 2-3 minutes, don’t even stir the contents of the pan, but shake it. Pour in the broth so that there is 1 finger more of it than the rice (approximately, because of course everything will depend on your frying pan). You will need approximately 400 ml of broth, about 100 ml. You can top it up during the process so you don’t overdo it right away. We turn the gas to almost the lowest setting and the paella is stewed. However, the paella should not be stirred, especially when the rice has almost absorbed the liquid. There is also no need to cover the paella with a lid. You can just add a little broth if necessary (of course, ideally guess the proportion from the very beginning).
When the rice is Al Dente (just a little before it is fully cooked), and the rice should absorb all the moisture, you need to turn on the burner at almost full power for literally 1-2 minutes (carefully so as not to burn). The hallmark of mastery in paella cooking is the crust that results from cooking without stirring. That's it, turn off the burner, cover the paella with a lid and let it stand for 15-20 minutes (during this time, the al dente rice will turn into completely cooked, and any moisture that might still remain will be absorbed).

The hardest thing about this recipe is guessing the amount of liquid and refraining from stirring.

Preparing authentic Spanish paella with chicken and vegetables is not at all difficult; if you follow all the few nuances, you will certainly get a delicious, aromatic dish that can be served both for a quiet family dinner and for friendly gatherings - guests will be pleasantly surprised by your culinary skills. And although paella vaguely resembles the well-known pilaf or rice with vegetables, there are a number of differences that bring this dish to its own level.

Ingredients

400 g chicken meat
4 cloves garlic
1 onion
1 bell pepper
1 sweet pepper
2 tomatoes
30 g butter
250 g long rice
600 ml broth
1/5 tsp. ground black pepper
1.5 tsp. salt
1/5 tsp. ground paprika
1/5 tsp. ground saffron
1/5 tsp. dried basil

Preparation

1. For paella, chicken meat without bones or with bones is suitable - there is no difference. There are an incredible number of varieties of paella, so any experiments in its preparation are allowed. However, the pieces should not be too large.

2. Peel the garlic cloves and chop finely, peel the onion and cut it a little larger.

3. Peel the inside of the pepper, wash and cut into strips. Wash the tomatoes and cut into cubes.

4. Fry the chicken in melted butter for 5-7 minutes over low heat, then transfer it to a plate.

5. Add the chopped vegetables to the frying pan and simmer in the remaining fat for 10 minutes, stirring.

6. Return the chicken to the pan and stir, simmer everything together for another 7 minutes.

7. Now it’s time to add the long rice to the pan. Of course, you can use special paella rice if you find it on store shelves. If not, then a regular one will do.

8. Fill everything with broth. If you don’t have ready-made broth, you can only use aromatic broth concentrate diluted in hot water. Well, if you don’t have that either, then you can get by with water. True, this will certainly affect the taste of the finished dish. Add also salt, spices and herbs. Stir, cover the pan with a lid and simmer over very low heat for about half an hour.

Greetings to all dear friends! Some people don't eat meat. Someone is on a diet.

Vegetable paella is the perfect dish for such moments. Because it contains a large amount of vegetables. You can take any vegetables that are available at this time of year. In the winter season, you can use frozen vegetables, but not canned ones. Vegetable paella is good because you can add bell peppers, green beans, green young garlic, mushrooms, asparagus, artichokes, eggplant, zucchini, tomatoes, carrots, mushrooms, and broccoli.

To prepare paella, I took the following ingredients:

Eggplant 1pc
Zucchini 1 piece
Green beans 200 gr
Red pepper 1 piece
Green pepper 1 piece
Onion 1 piece
Rice 300 gr
Garlic 5 cloves
Ground red pepper 1 teaspoon
Oil, salt, saffron
Vegetable broth cube.

We wash and clean all the vegetables. We cut it as you like, into cubes or strips.

Heat the oil in a large frying pan, first add vegetables that release little liquid. Such as bell peppers, beans, onions and fry them well over high heat for 5 or 10 minutes. Then add the rest of the vegetables - zucchini, cauliflower. Fry everything together for another 5 - 10 minutes, stirring occasionally, add chopped garlic. Add half a cup of grated tomato or tomato paste. Mix everything and pour hot water into the vegetables so that they are well covered with water.

Add ground red pepper, bouillon cube and saffron or food coloring if you don’t have saffron to the vegetables.

Let the vegetables boil for a few minutes. Taste the salt and add more salt if it's not enough. Add rice as shown in the photo.

If you add rice in this manner, then, as the Spaniards say, it will be just the amount necessary for normal boiling of rice. I didn't add enough water, so I had to top it up during the cooking process.

Stir the rice with the vegetables, reduce the heat to low and leave to cook until tender, stirring occasionally.

In about half an hour our vegetable paella is ready. In Spain, restaurants and bars usually serve lemon to juice the paella. Whoever likes it. But even without lemon, paella is a very tasty dish. Bon appetit and see you again.