Vegetable paella

Ingredients

• 4 garlic cloves
• 4 tablespoons olive oil
• 1 red bell pepper
• 1 green bell pepper
• 1 carrot
• 2 artichokes
• 100 g green peas
• 150 g broccoli
• 1 tomato
• 1 teaspoon sweet paprika
• 1 vegetable bouillon cube
• 1.1 liters water, plus what the bouillon cube takes (8 glasses, 2 per person)
• 2 glasses long-grain rice, brown or white (half a glass per person, about 360 g)
• A few saffron threads
• A pinch of turmeric
• Salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of rice
• What to use instead of red bell pepper
• What to use instead of green bell pepper
• What to use instead of tomatoes
• What to use instead of carrots

Instructions

1. Cut the unpeeled garlic cloves in half. Fry them in the paella pan with the oil until golden and remove them.
2. Cut the peppers into strips and fry them in the same oil; remove them too.
3. Peel and chop the carrot, clean the artichokes and cut them into quarters, and separate the broccoli into florets. Add the carrot, artichokes and peas to the oil. Fry the broccoli just briefly and set it aside, because it falls apart easily.
4. Peel and seed the tomato and dice it.
5. In a clear spot in the oil add the paprika and, before it burns, put the tomato on top.
6. Dissolve the bouillon cube in 8 glasses of water (1.6 liters) and heat it. If you have homemade vegetable broth, even better.
7. Add the rice to the paella pan, stirring it so it soaks up the juices. Add the hot, freshly made broth, the turmeric, saffron and salt, and spread everything out evenly.
8. Turn the heat to high until it boils. Wait a couple of minutes and lower the heat to medium-low. Put the reserved garlic and broccoli on top.
9. Make sure there's enough water for the rice to cook evenly all over (add a little if needed) and that it doesn't stick to the bottom. A few minutes before the end, arrange the pepper strips like spokes.
10. When the rice is almost done, but still slightly al dente, take it off the heat, cover it and let it rest for 3-5 minutes. Serve right away, piping hot.

Nutrition facts

Approximate, per serving (about 592 g). Calculated with data from USDA FoodData Central.