Vegetable Paella

Methods

• Heat 1 tbsp oil in a deep non-stick pan, add garlic and saute till fragrant.
• Add the remaining oil and all the capsicums and saute till they soften.
• Add tomatoes and cook on high heat for 5 minutes.
• Add potatoes and salt, mix and cook till potatoes are almost done.
• Heat vegetable stock in another deep non-stock pan, add saffron and let it come to a boil on medium heat.
• Drain and add brinjal and mix.
• Add rice to the vegetables, mix and cook.
• Add half the stock mixture to the rice and vegetables, covering it completely, and cook on low heat. Add salt and mix.
• Once stock gets absorbed by the rice, add the remaining stock and continue to cook. Do not stir.
• Once the stock has been absorbed and the rice is completely done, transfer the paella into a serving dish and serve hot.