2 vasos de agua o caldo de verduras por taza de arroz
1/2 pimiento rojo
1/2 pimiento verde
1 cebolla
5 dientes de ajo
1 puerro
1/2 calabacín
1/2 berenjena
1 manojo de ajetes tiernos
Sal
PImienta
Aceite de oliva
Colorante alimentario amarillo
Azafrán
Vino blanco
ELABORACIÓN DE PAELLA VEGANA
Se cortan los ajos por la mitad, sin pelarlos y se frien en la paellera con aceite de oliva, hasta que queden dorados. Retíralos.
En el mismo aceite, echar los pimientos, que habremos lavado, pelado y retirado la parte de las semillas y el pedúnculo, cortados a tiras hasta freirlos. Retíralos también.
Añade ahora al aceite el resto de las verduras, que habremos lavado, pelado y retirado la parte de las semillas y el pedúnculo, troceadas al gusto.
MIentras hacemos las verduras, ponemos a calentar el caldo de verduras, si disponemos de él, si no utilizaremos agua, en la que podremos disolver una pastilla de caldo de verduras, como alternativa al caldo de verduras.
Se echa el arroz en la paellera, dando vueltas, para que se empape de todo el jugo de las verduras. A continuación añadimos el caldo caliente (siendo siempre el doble de agua que de arroz), el colorante, varias hebras de azafrán y sal.
Dejamos cocer 20 – 25 minutos, rectificamos de sal y dejamos reposar un par de minutos antes de servir.
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que buena la paella con conejo y pollo
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