Veggie Paella au gratin

Name: Veggie Paella au gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 glass (370 ml) Artichoke hearts; 250 g Rose mushrooms; 1 red chilli pepper; 2 red peppers; 1 yellow pepper; 250 g Swiss chard; 1 collar Spring onions; 2 Garlic cloves; 3-4 Tbsp Oil; 7-10 Tbsp salt, pepper; 2 tins (0.1 g each) Saffron threads; 1 TABLESPOON Vegetable broth (instant); 7-10 Tbsp 1 1⁄2 Tsp Pimentón de la Vera (dulce; smoked paprika powder); 250 g Paella rice; 3 Bay leaves; 100 g black olives (without stone); 4 Eggs (Gr. M); 75 g Manchego cheese; 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Butter

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 glass (370 ml) Artichoke hearts
250 g Rose mushrooms
1 red chilli pepper
2 red peppers
1 yellow pepper
250 g Swiss chard
1 collar Spring onions
2 Garlic cloves
3-4 Tbsp Oil
7-10 Tbsp salt, pepper
2 tins (0.1 g each) Saffron threads
1 TABLESPOON Vegetable broth (instant)
7-10 Tbsp 1 1⁄2 Tsp Pimentón de la Vera (dulce; smoked paprika powder)
250 g Paella rice
3 Bay leaves
100 g black olives (without stone)
4 Eggs (Gr. M)
75 g Manchego cheese
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS Butter

Directions

1
Drain the artichokes, cut in half. Clean the mushrooms, wash if necessary and cut in half. Clean chillies, cut lengthwise, remove seeds, wash and chop finely. Clean and wash bell peppers, chard and spring onions.
2
Cut the paprika into small pieces, chard into strips and spring onions into fine rings. Peel garlic and chop finely.
3
Heat the oil in a large paella pan or a large ovenproof pan. Sauté the mushrooms in it vigorously and take them out. Sauté the chilli, peppers, spring onions and garlic in hot frying fat. Add the mushrooms again, season everything with salt and pepper.
4
Saffron, 3⁄4 l Add water, broth, salt, pepper, paprika, rice, bay leaf and olives (see page 64, fig. 5) Bring to the boil and cook over medium to low heat according to the package instructions (15-20 minutes) - do not stir!
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). In the meantime whisk eggs, season with salt and pepper. Grate cheese finely and mix with breadcrumbs. When the cooking time is over, pour eggs evenly over the paella.
6
Sprinkle with cheese-crumb mixture. Spread butter in small flakes over it. Bake in a hot oven for about 12 minutes. Take out of the oven, arrange.