speedvegan

Quick vegetable paella, originally uploaded by cloudmonkey.

This is a “quick” variation of a vegetable paella recipe I posted in the past. I was in a hurry and used frozen veggies instead of fresh.

1 tbsp olive oil
2 cloves garlic, pressed
1 cup arborio rice
1/4 tsp saffron strands
1/4 tsp paprika
1 tsp salt
fresh ground pepper, to taste
1/4 tsp Mesa Rosa Chipotle Southwestern Smoky Blend, optional
3 cups frozen veggies
2 cups water
1/2 cup dry white wine
1 cube vegetable bouillon
half a lemon

1. Heat olive oil over medium heat in a large pan and saute garlic for a minute.

2. Add the rice and spices. Continue to saute for another minute, stirring constantly. Stir in frozen veggies.

3. Add water and white wine. Bring to a boil for two minutes, then reduce heat to simmer. Crumble and stir in the vegetable bouillon. Cover and cook for 10 minutes. Add more liquid, if needed, to prevent sticking. Cover and cook another 5 minutes or until rice is al-dente, not overcooked.

4. Remove from heat and adjust seasoning, if needed. Squeeze lemon over the paella and serve.