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Veggie paella with zucchini and eggplant

Servings: 4


  • 100 g olives
  • 350 g cherry tomatoes
  • 2 cloves garlic
  • 2 green onions
  • 1 onion (red)
  • 2 bell peppers (red)
  • 1 zucchini1 eggplant
  • 250 g rice
  • 2 lemons
  • ½ tsp saffron
  • 100 ml white wine
  • <550 ml vegetable stock
  • <550 g peas
  • salt
  • pepper

Utensils: cutting board, knife, frying pan, cooking spoon

Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini, and eggplant into walnut-sized pieces.

Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini, and eggplant over medium-high heat for approx. 4 – 6 min.

Add rice to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.

Fillet lemons.

Add saffron to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.

Deglaze with white wine. Add vegetable stock until ingredients are just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for approx. 15 – 20 min. until rice is al dente. Stir occasionally.

Gently fold in lemon fillets, tomatoes, olives, green onions, and peas. Continue to sauté approx. for 5 – 6 min. Enjoy!

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