Vegetarian Paella
The English Kitchen
The English Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • large pinch of saffron threads
  • 65 ml hot water ((generous 1/4 cup)
  • 5 TBS olive oil
  • 200 g red or yellow cherry tomatoes (1/2 pound)
  • 100 g fine green beans trimmed (1/4 pound)
  • 4 baby courgettes, trimmed and halved (zucchini)
  • 80 g frozen peas, thawed (1/2 cup)
  • 2 cloves garlic, peeled and smashed
  • 2 sprigs fresh rosemary
  • 320 g paella rice (1 1/2 cups)
  • 800 ml vegetable stock (3 1/3 cups)
  • 30 g flaked almonds, toasted (3 TBS)
  • freshly ground seasalt and black pepper
  • chopped parsley to garnish

Instructions

Comments

Log in or Register to write a comment.