Here's a very good recipe using alot of summer vegetables. I had never bought saffron before, and I was shocked at the price, but the small amount I purchased has made about 8 different batches.
Adapted from the recipezaar.com website, this recipe omits the usual chicken, sausage and fish.
1 onion
2 garlic cloves
1 pinch saffron
1 medium eggplant
3 tablespoons olive oil
1 red bell pepper
1 yellow pepper
2 teaspoons paprika
8 ounches Arborio rice
2 1/2 cups vegetable broth
1 (19-ounce) can diced tomatoes
Salt and pepper
1 cup mushrooms
1 cup green beans
1 (19-ounce) can chickpeas, rinsed and drained
Pour 3 tablespoons water over saffron and set aside.
Cut eggplant into large chunks, sprinkle with salt, and stand in a colander for 30 minutes. Rinse and drain.
Chop onion, crush garlic and chop peppers and saute in oil along with the eggplant for 5 minutes. Sprinkle with paprika and toss. Stir in rice, then stock, tomatoes, saffron and salt and pepper to taste. Bring to a boil and simmer 15 minutes, uncovered, stirring frequently. Slice mushrooms, cut green beans into segments, and fold into paella along with the chickpeas. Cook 15 minutes longer and serve.
Adapted from the recipezaar.com website, this recipe omits the usual chicken, sausage and fish.
1 onion
2 garlic cloves
1 pinch saffron
1 medium eggplant
3 tablespoons olive oil
1 red bell pepper
1 yellow pepper
2 teaspoons paprika
8 ounches Arborio rice
2 1/2 cups vegetable broth
1 (19-ounce) can diced tomatoes
Salt and pepper
1 cup mushrooms
1 cup green beans
1 (19-ounce) can chickpeas, rinsed and drained
Pour 3 tablespoons water over saffron and set aside.
Cut eggplant into large chunks, sprinkle with salt, and stand in a colander for 30 minutes. Rinse and drain.
Chop onion, crush garlic and chop peppers and saute in oil along with the eggplant for 5 minutes. Sprinkle with paprika and toss. Stir in rice, then stock, tomatoes, saffron and salt and pepper to taste. Bring to a boil and simmer 15 minutes, uncovered, stirring frequently. Slice mushrooms, cut green beans into segments, and fold into paella along with the chickpeas. Cook 15 minutes longer and serve.