Vegetable paella

Ingredients for 4 servings:

• 1 onion(s)
• 3 garlic cloves
• 1 bell pepper(s), green
• 1 bell pepper(s), red
• 1 small eggplant(s)
• 1 zucchini
• 3 tomatoes
• 200 ml olive oil
• 400 g rice (paella rice)
• 1 liter vegetable stock
• salt and pepper
• 2 pinches smoked paprika powder
• 0.1 g saffron threads

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and finely chop the onion and garlic. Wash and dice the peppers, eggplant, and zucchini. Score the tomatoes crosswise, blanch briefly in salted water, and peel off the skin. Dice the tomatoes. Heat the olive oil in an ovenproof pan, add the onions, garlic, and vegetables, and sauté briefly. Add the rice and sauté until translucent. Preheat the oven to 200°C (fan). Pour in the vegetable stock and bring to a boil. Season with salt, pepper, smoked paprika, and saffron. Place the pan in the oven and finish cooking the paella for 15-20 minutes, then serve.