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Vegetable and Manzanilla Olive Paella

Yields1 Serving

Vegetable and Manzanilla Olive Paella

 ½ cup Manzanilla olives, sliced
 1 tsp saffron
 Juice of one lemon
  cup olive oil
 1 onion, chopped
 4 cloves garlic, minced
 2 cups mushrooms, halved
 1 red bell pepper, seeded and diced
 1 zucchini, halved lengthways and sliced
 1 cup chickpeas
 2 cups Bomba rice
 1 bay leaf
 2 cups dry white wine
 3 cups vegetable stock
 1 cup cherry tomatoes, halved
 1 cup green peas

Oven temperature: 190 °C/375 °F


In a small bowl, mix saffron with lemon juice.


In a paella pan or large ovenproof skillet, sauté onion, garlic, mushrooms, bell pepper, zucchini and chickpeas over medium heat for 5 minutes while stirring.


Add rice and cook for 2 to 3 minutes, stirring constantly. Add the white wine and cook while stirring for 2 to 3 minutes. Add stock and cook for 5 minutes, stirring occasionally. Add all other ingredients, mix and bake in the oven for 15 to 20 minutes or until the rice is cooked.