Vegetable Paella

Instructions

1. Step 1

   On the cutting board, finely chop the onion, mince the garlic, dice the red bell pepper, and trim and cut the green bean into short pieces. Grate the tomato with the box grater into the mixing bowl, discarding the skins.

   Ingredients used: 200.0 gr Tomato

   Cookware: Box Grater — grating, Chef Knife — cutting, cutting board — prep, mixing bowl — holding

2. Step 2

   Pour 30.0 ml of hot vegetable stock into the small bowl, add the saffron, and let it steep briefly until the stock is fragrant and golden.

   Ingredients used: 0.15 gr Saffron, 30.0 ml Vegetable Stock

   Cookware: small bowl — steeping

3. Step 3

   Heat the olive oil in the paella pan over medium heat, then add the onion, red bell pepper, green bean, and garlic from the cutting board. Sauté for 8 minutes, stirring with the wooden spoon, until the vegetables are softened and the onion is translucent but not browned.

   Timer: 8 min (scalable)

   Ingredients used: 15.0 gr Garlic, 150.0 gr Green Bean, 45.0 ml Olive Oil, 150.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: paella pan — medium heat, wooden spoon — stirring

4. Step 4

   Add the grated tomato, smoked paprika, and rice to the paella pan, stirring with the wooden spoon to coat the grains. Cook for 2 minutes until the tomato thickens slightly and the rice looks glossy.

   Timer: 2 min (fixed)

   Ingredients used: 320.0 gr Rice, 4.0 gr Smoked Paprika

   Cookware: mixing bowl — pouring, paella pan — medium heat, wooden spoon — stirring

5. Step 5

   Carefully pour the remaining 720.0 ml of hot vegetable stock and the saffron mixture into the paella pan, then spread the rice evenly with the wooden spoon. Bring to a gentle simmer, reduce to low heat, and cook undisturbed for 20 minutes until the liquid is absorbed and the rice is tender.

   Timer: 20 min (scalable)

   Ingredients used: 720.0 ml Vegetable Stock

   Cookware: paella pan — medium-high heat, low heat, small bowl — pouring, wooden spoon — spreading

6. Step 6

   Taste the cooked rice and vegetables, then stir in the salt for final seasoning. Remove the paella pan from the heat and rest uncovered for 5 minutes; the grains should remain separate and the bottom lightly set.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 gr Salt

   Cookware: paella pan — off-heat resting, wooden spoon — seasoning

7. Step 7

   Serve the vegetable paella directly from the paella pan with the wooden spoon.

   Cookware: paella pan — serving, wooden spoon — serving