Vegetable Paella

Chop the vegetables. The carrot must be very small to cook well.

Put on a paella pan (in my case mini size, to be able to handle it well in the vitro) a generous splash of oil. When it is hot, add the carrot (medium-low heat) and fry it a few times. After 3 minutes, add the bell pepper and do the same. After 5 minutes, add the zucchini and repeat. Salt everything.

Now continue cooking the vegetables until they reduce a quarter of their size. With patience, they should be soft and golden brown.

Then introduce the grated or crushed tomato, together with a finely chopped garlic. We mix it all and the same, we wait until the tomato stays in the oil and disappears.

When the tomato has reduced, add the rice and a spoonful of sweet paprika and stir for 2-3 minutes. Meanwhile we have a saucepan with the broth boiling in another fire. We add the broth, but we reserve a little bit in case later it is necessary to add more.

The first five minutes we leave it on high heat (but not to the maximum), and then we reduce it to low-medium heat. The cooking time of the rice is 18-20 minutes. It is tested of salt when we take about 15 minutes, and if you see that it is necessary to add a little more broth it is added. Let it all cook, and when it runs out of broth, remove from the fire. Cover with a silver paper to finish cooking the rice (if necessary). Let it rest for about 10 minutes and it is ready.