AuthorYCategoryDinner, Gluten Free, VegetarianDifficultyBeginnerThis is one of my favourite dishes.
I remember that I had Paella once when I was small and I was blown away by that yellow rice. It was Paella. Since then, I have been a big fan of Paella.
Cooking Paella may sound difficult to you but actually it's not, especially with Dried Konyaku as you don't need to worry about how much rice is cooked.
This Dried Konyaku Paella is super easy, very healthy and mouth-watering!
Fumi
Heat the olive oil in a frying pan (use another pan to make paella) with a high heat and stir aubergine and courgette for 5 minutes. Add mushrooms and pepper into the pan and stir them together until the vegetables are tender, then remove from the heat
Heat the olive oil in a deep frying pan (or a shallow casserole) with a low heat and add the garlic (Don't let it burn!) Add the tomatoes, mash and stir them for a few minutes
Add the Dried Konyaku Rice Style straight from the packet and mix them roughly. Add the vegetable stock and saffron, season with salt and pepper
Add all the stir fried vegetables on top. Put the lid on and cook for 5 minutes with a medium high heat. Turn the heat to low and cook for another 10 minutes. Remove from the heat and stand covered for 5 minutes
Mix well and serve with the parsley, que aproveche!
Tip. You can also add any vegetables or other ingredients as you like, such as chicken or sea food.
Ingredients
Directions
Heat the olive oil in a frying pan (use another pan to make paella) with a high heat and stir aubergine and courgette for 5 minutes. Add mushrooms and pepper into the pan and stir them together until the vegetables are tender, then remove from the heat
Heat the olive oil in a deep frying pan (or a shallow casserole) with a low heat and add the garlic (Don't let it burn!) Add the tomatoes, mash and stir them for a few minutes
Add the Dried Konyaku Rice Style straight from the packet and mix them roughly. Add the vegetable stock and saffron, season with salt and pepper
Add all the stir fried vegetables on top. Put the lid on and cook for 5 minutes with a medium high heat. Turn the heat to low and cook for another 10 minutes. Remove from the heat and stand covered for 5 minutes
Mix well and serve with the parsley, que aproveche!
