Vegetarian Spanish Paella

This recipe turned out pretty good and tasted really nice to my surprise. True spaniards may disown this recipe but it tasted, looked and smelled nice on my dining table. Ofcourse, I had to use some local ingredients as I could not find the spanish rice and spanish peppers but it was still totally worth it.

Lots of fresh vegetables, exotic herb like Saffron and some tofu makes this dish a complete healthy meal and. fragrance of saffron and cooked Basmati is truly to die for!

Ingredients ( For 4 )

1 tbsp extra virgin olive oil

1-2 green or red hot Peppers ( if you have Sapninsh Pecquillo peppers use that)

1 large onion, chopped
1 large red bell pepper, cored, seeded and chopped
1 large green bell pepper, cored, seeded and chopped
3 large cloves or garlic, peeled and finely minced
1 - 1/2 tsp paprika

5 - 10 strands of good quality saffron
1 medium zucchini or thick cucumber, trimmed and cubed
4 large ripe tomatoes, peeled, seeded and chopped
Salt and pepper to taste
1 1/2 cups Basmati rice
3 cups warm vegetable stock or warm water

1 Lemon wedge for garninsh

100 grams tofu cubes ( optional)

Steps:

 - In a thick bottomed pan, heat the extra virgin olive oil over medium high heat.

- Add the peppers, onion and bell peppers. Reduce heat to medium low and cook for 10 minutes or until the vegetables are tender and the onion is translucent.

- Add the garlic, paprika, saffron, zucchini and tomatoes and simmer for 10 minutes more.

- Add Chopped

- Stir in the rice and mix it nicely with the veggies so that it catches saffron colour evenly

- Now add warmed stock or water and bring to a boil. Lower heat to medium low and simmer for 10-15 minutes, until most of the stock is absorbed. Do not stir.

- Cover with a lid and let it cook for another 10 minutes at medium low heat or until all the liquid is absorbed.
- Do not stir.
- Serve immediately after you garnish with lemon wedges.

Enjoy!!