← All recipes

Paella 01

Make Paella 01 at home with Olive Oil, Water, Converted Rice, Salt, and Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 6 cup
• 16 oz
• 3/4 tsp
• 1/4 tsp
• 15 oz

Method (preview)

1. 1

   Cut eggplant in half lengthwise; cut each half crosswise in 1/2-inch thick slices. Set aside. Saute onion in oil in a large ovenproof

2. 2

   Dutch oven over medium-high heat, stirring constantly, 3 minutes or until tender. Add mushrooms and zucchini, and cook 4 minutes, stirring occasionally.

3. 3

   Add reserved eggplant, and cook 3 minutes or until eggplant is crisp-tender, stirring frequently.

4. 4

   Add water and next 6 ingredients; stir well.

5. 5

   Bring to a boil; place pan in oven.

6. 6

   Bake, uncovered, at 350F for 50 minutes or until rice is tender and liquid is absorbed.

7. 7

   Stir in garbanzo beans, peas and olives.

8. 8

   Cover and bake an additional 15 minutes or until thoroughly heated.

9. 9

   Serve immediately.