Vegetable Paella

Rating: 4.0 / 5.00 (3 Votes)

Total time: 45 min

Servings: 2.0 (servings)




Remove the skin from the shallots, chop finely and cook with the butter for two minutes at 600 watts with the lid closed.

Add the long grain rice, the soup and the saffron. Cover and cook for six minutes at 600 watts. Next, stir the long-grain rice with a fork, cover once more, and cook for another twelve minutes at half power (360 watts).

Drizzle the vegetables with the white wine and olive oil. Season with salt and pepper. Add the rosemary sprig. Cover and cook at 600 watts for eight to ten minutes, depending on the size of the vegetables.

Add the long-grain rice to the vegetables, place the butter in flakes on top and cook for one and a half to two minutes with the lid closed at 600 watts.

Loosen the vegetable paella with a fork and bring to the table.

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