Vegan Spanish Paella
By: Cool Lassie
Published: Saturday, January 30, 2010 - 4:57am

Ingredients




2 cups Basmati Rice, soaked  water for 30 minutes prior to cooking
2 1/2 cups Vegetable Stock
6 Roasted Mini Bell Peppers, any color
1 Roasted Cubanelle Pepper
1/2 cup Green Sweet Pea, fresh or frozen
1 pinch Saffron, soaked in 3 tbsp of warm water for 30 minutes
1 large Onion, sliced vertically
4 Green Hot Chilli, vertically slit
1 teaspoon Cracked Pepper
2 tablespoons Olive Oil
Salt, to taste

Preparation

1 In a thick, deep bottomed skillet, heat the oil and add the onions. Saute until browned. 2 Add the green chilli and cracked pepper and fry it for a couple of minutes. 3 Pour the vegetable stock plus saffron soaked water and bring to a boil. Add the salt and give it a stir. 4 Drain the water completely from rice and add it to the skillet. 5 Add the roasted or freshly cut peppers(I used oven-roasted peppers for this recipe) and green peas. 6 Check for salt and cook with closed-lid for 7-8 minutes on a low-medium flame. 7 Serve immediately.

About


Paella (Pa-Yay-Yea) really stands on its own. Side-dish is Optional.