Vegetable paellaAlthough it seems obvious, I have to say it: to prepare the paella you are going to need a paella. Not a pan or a pot, but an authentic paella. It is important, because otherwise you will not get the texture of paella, rather you will have an Italian-type rice (rissotto). A paella pan is a fairly inexpensive utensil that is worth having. I’m sure you’ll end up amortizing it in a short time.

Paella de verduras

  • 300 gr. of rice bomb
  • 800 ml. of vegetable broth
  • 200 gr. of mushrooms
  • 6 canned artichoke hearts
  • 100 gr. of round green beans
  • 3 tbsp grated tomatoes (or crushed tin)
  • 1 cp of tomato concentrate
  • ½ red pepper
  • ½ green pepper
  • < li class = "ingredient" itemprop = "ingredients"> ½ onion

  • 1 clove of garlic
  • 1 pinch of saffron
  • ½ cc of sweet paprika
  1. Heat the broth in a pot. It is important to add the hot broth so as not to interfere with the cooking of the rice.
  2. Cut the onion and peppers into small squares, chop the garlic, clean the mushrooms and green bean. To the green bean we cut the tips and cut them into pieces of about 2-3 cm. The mushrooms will be left whole. Leave the artichoke hearts by hand (drained if they are canned).
  3. We heat the paella on the largest fire. Once hot, add a little olive oil and fry the onion. When it turns colour, add the rest of the vegetables (except the artichoke hearts) and the minced garlic. Let the vegetables fry for about 5 minutes.
  4. Add the tomato and when it has lost the water, add the rice and fry well.
  5. Now add the hot broth, artichoke hearts, tomato paste, saffron and sweet paprika. Stir a bit and cook for about 20 minutes or until there is no more broth left.
  6. During cooking we should not stir the rice. To control the rice it is only necessary to shake the paella from time to time. If you cook the paella on the stove at home, the heat may not reach the edges of the paella well (especially if the stoves are small) and the rice on the sides may be raw. If this is the case, you will have to break the rules and, a couple of times during cooking, bring the rice from the sides to the center.
  7. When there is no more broth and the rice is ready, turn off the heat and serve.
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