Vegetable Paella
1 large Spanish onion, peeled, finely chopped 2 cups long-grain white rice 4 cups vegetable stock 1
large pinch saffron 1 medium carrot, peeled, sliced 2 medium celery sticks, strings removed, sliced
8 plum tomatoes, quartered 1 medium green bell pepper, cored, seeded, chopped 1 small eggplant, cut
into 1-inch chunks 1 medium zucchini, cut into 1-inch chunks 10 garlic cloves, crushed, peeled,
finely minced 3 tablespoons olive oil 1 cup fresh or frozen peas Sea Salt or Salt, to taste Freshly
ground black pepper, to taste
In a large saucepan, cook the onion over a medium heat, stirring until translucent. Stir in the rice
and cook for a few more minutes. Add the vegetable
stock and saffron, bring to a boil, reduce heat; cover and simmer for 20 minutes. Remove from heat
and set aside. In a separate pan, steam the carrot and celery until slightly tender, about 5
minutes. Remove the celery and carrot, reserving the water. In a large bowl, toss the carrot,
celery, tomatoes, bell peppers, eggplant, zucchini, garlic, olive oil, salt and pepper. Transfer
vegetables to a lightly greased baking sheet and place in the oven at 450*F (230*C). Roast the
vegetables until they are brown on the edges. Remove from oven. Reduce oven temperature to 400*F
(205*C). Meanwhile, in the same pan you steamed the carrot and celery, steam the peas until they are
just tender. Toss the roasted vegetables with the rice. Stir in the peas. Transfer mixture to a
greased casserole dish. Cover with aluminum foil and bake for 15 minutes. Serve.
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