Vegetable paella with peppers and zucchini
Spain on a Fork · ♥ 1K likes · 13.8K views · 7 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Add the olive oil and let it heat.
Finely chop the onion, roughly chop the garlic, cut the red bell pepper into thin strips and the zucchini into thin rounds.
- 1 whole small onion
- 5 cloves garlic
- 1 whole red bell pepper
- 1 whole small zucchini
Add the chopped vegetables to the hot pan and mix to coat in the oil; mix continuously and saute 3 to 4 minutes until lightly sauteed.
- 2½ g sweet smoked Spanish paprika
Add the paprika and mix in quickly so it does not turn bitter.
- 120 g tomato sauce
- sea salt
- freshly cracked black pepper
Add the tomato sauce, season with sea salt and black pepper, mix, and simmer about 4 minutes until slightly thickened.
- 440 g butter beans
Drain the can of butter beans into a colander and rinse under water.
- 720 ml vegetable broth
Add the drained butter beans, the vegetable broth, the saffron threads and the rosemary sprig.
- 0.17 g saffron threads
- 1 sprig fresh rosemary
Raise to high heat, mix gently and bring to a boil.
- 200 g rice
Add the rice and give one final mix so everything is evenly distributed; do not overmix or the rice releases its starch.
Raise to medium high heat for 2 to 3 minutes to form the socarrat, the caramelized layer of rice underneath.
Remove the pan from the heat, cover with foil paper and a dishcloth, and rest about 3 minutes.