Ingredients:

• 350 g Rice
• 3,1 / 2 cups vegetable broth
• 100 g green beans
• 1 Italian squash
• 1 tomato
• 1 green pepper
• 1 red pepper
• 1 tomato
• 2 carrots
• 150 grams of peas frozen
• 1 onion
• Parsley
• 2 cloves garlic
• Saffron
• 1 / 4 teaspoon cayenne pepper
• 1 / 2 teaspoon paprika
• Oil
• Sal

Preparation:
Wash vegetables and cut them into small squares then Pele. Thaw peas. Heat oil in a paella pan and saute onion until translucent. Add all vegetables except the garlic, sauté for 15 minutes.

Add the paprika, mix well with vegetables, add the rice without stirring, it begins to be transparent. Crush the garlic and parsley with the saffron, diluted with a little water and add to the previous preparation. Pour the hot broth over rice and vegetables and cook during 20 minutes. Allow to stand the paella a few minutes before serving.

Recipes:

• Seafood Paella
• Baked Rice
• Cream of Carrot
• Stuffed Eggplant
• Arroz a la Planter