Ingredients - Serves 4
- 3 tbsp extra virgin olive oil
- 1 large (or 300 g) onion, cut into chunks
- 6-8 cloves (or 20 g) of garlic, peeled and chopped
- 2 large capsicums (or bell peppers), any colour
- 1 cup zucchini (or courgette), cut into cubes
- 1 fennel bulb, sliced, optional
- 1 cup eggplant (or aubergine or brinjal), cut into cubes
- 2 medium-sized (or 200 g) tomatoes, quartered, optional
- 8 pitted spanish green (or any other) olives, optional
- 1½ cups calasparra rice or risotto rice
- 2 bay leaves
- ½ tsp turmeric
- 1½ tsp spanish paprika (or any other paprika with quantity adjusted)
- ½ tsp saffron strands
- ½ tsp red chilli powder (or cayenne pepper)
- 4-4½ cups vegetable stock or water
- fresh parsely, chopped, optional
- lemon wedges, optional
Steps
- Heat the oil in a large, shallow pan. Saute the onion until soft
- Add the capsicum, fennel and eggplant and fry till soft
- Add the garlic, bay leaves, turmeric, paprika and red chilli powder
- Mix in the rice and cook for 2 minutes
- Add the vegetable stock and saffron, adjust seasoning and cook uncovered on low heat till almost all the liquid is absorbed
- Add zucchini and tomatoes (don't mix), cover and set aside for 15 minutes
- Add olives, garnish with fresh parsley and serve hot with a wedge of lemon
By Sirisha Tadimalla on