Chunky Vegetable Paella

Chunky Vegetable Paella

Ingredients

• good pinch saffron strands
• 1 aubergine, cut in thick chunks
• salt
• 6 T olive oil
• 1 large onion, sliced
• 3 garlic cloves, crushed
• 1 yellow pepper, slices
• 1 red pepper, sliced
• 2 tsp. paprika
• 1 & 1/4 cups cooked risotto rice (Note: the risotto requires more stock for cooking)
• 2 & 1/2 cups stock (I use low-sodium vegetable)
• 1 large tomato, chopped
• ground black pepper
• 4 oz sliced mushrooms
• 4 oz cut green beans
• 1 can chick peas

Instructions

1. Steep the saffron in 3 T hot water. Sprinkle the aubergine with salt and leave to drain in a colander for 30 minutes, then rinse and dry. (Note: I skip this part.)
2. In a large frying pan, heat the oil and fry the onion, garlic, peppers, and aubergine for about 5 minutes, stirring occasionally. Sprinkle in the paprika and stir again.
3. Mix in the risotto rice, then pour in the stock, tomatoes, saffron, and seasonings. Bring to a boil then simmer for 15 minutes, uncovered, shaking the pan frequently and stirring occasionally.
4. Stir in the mushrooms, green beans, and chick peas (with the liquor, not drained). Continue cooking for 10 more minutes, then serve hot from the pan. 

Content and Image from hungry-runner