Vegetable paella
Spain on a Fork · ♥ 2.4K likes · 48.7K views · 7 min video
Read about rice in the BrightCulinary Book
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Ingredients
Method
Techniques
- 720 ml vegetable broth
- ¼ tsp saffron threads
Heat 720 ml vegetable broth with a quarter teaspoon of saffron threads in a saucepan over medium high.
A 30-minute vegetable paella
- 1 whole onion
- 5 cloves garlic
- 1 whole red bell pepper
- 1 whole carrot
- 2 whole tomatoes
Finely chop the onion, bell pepper and peeled carrot, roughly chop the garlic and finely grate the tomatoes.
- 60 ml extra virgin olive oil
Heat the paella pan over medium high with 60 ml extra virgin olive oil.
After a couple of minutes add the chopped vegetables and mix continuously for three to four minutes until lightly sauteed.
- 1 tsp sweet smoked Spanish paprika
Add the smoked paprika and mix quickly to coat the vegetables.
- sea salt
- freshly cracked black pepper
Add the grated tomato, season with sea salt and black pepper, mix, and simmer a few minutes without stirring until it thickens.
- 190 g Spanish round rice
Add the rice and mix, then the butter beans, then the saffron broth, and give it one final mix. Do not stir the rice again.
Simmer about ten minutes, lower to a low medium heat and simmer another four to five minutes until the broth is absorbed.
Raise to medium to medium high for two to three minutes to form the socarrat on the bottom.
Off the heat, cover with foil and a dishcloth and let it sit a couple of minutes to trap the steam.