Hi all! It’s been two weeks since I’ve been here. As I told you, we have been traveling around Italy for a week, visiting Rome and Florence… And as always, I have collected a lot of information for those of you who plan to visit these cities. At the moment you already have the Vlog of our trip through Rome on IG TV and the travel blog post ¡ Very soon also the one in Florence!
Today I wanted to bring you one of the recipes that I promised you before going on a trip: yellow rice with vegetables. And before you create controversy…No! This is not a paella. After more than half a year living in Valencia I have learned to recognize what exactly a paella is, andthis rice does not have the ingredients that traditional paellas have. That is why I present it to you as a ‘Yellow rice with vegetables’.
1 onion and a half
2 cloves of garlic
1/2 head of broccoli
1 large tomato
200 g of peas
1 cup of round rice
1 cup of crushed tomato
Spices: I used a mixture called ‘Seasoning Paella Valenciana’ from Ducros, you will find it in supermarkets, but if you don’t find you can replace it with 0.5 gr of Saffron and a touch of sweet paprika
Spicy paprika to taste
Salt to taste
Step by step
- Add generous olive oil to grease the base of the paella pan and turn on medium heat.
- When the oil is hot, brown the garlic on all sides. Then, add the onion and sauté until golden, too.
- With the onion ready, add the broccoli cut into small heads and toast it lightly.
- Meanwhile, chop the tomato and sauté everything together.
- Then, add the peas and toast everything until the vegetables are ready.
- Add the spices: the Ducros sachet (or the saffron and a touch of sweet paprika) together with hot paprika and salt to taste. Next, add the cup of crushed natural tomato and stir everything until a more or less homogeneous mixture is obtained.
- Leave over medium heat for 5 minutes and add the cup of rice.
- Distribute all the rice evenly throughout the paella pan and keep it over medium heat, trying to get the heat everywhere so that the rice cooks regularly.< /li>
- It is important not to stir the rice so that the texture is crunchy.
- When the tomato is almost completely dry, add a cup of water throughout the paella pan and continue cooking over medium heat.
- Depending on the type of grain it may require a little more water, you can check it by testing the hardness of the grain and adding water little by little. This is an unorthodox way of doing it but it works for me so that the grain is always at the right point. But remember: it is important that the water is distributed evenly throughout the paella pan and not concentrated in the center or on one side.
- The ideal texture of the rice is firm, not hard, but above all, not pasty. of cooking
- When the grain is ready, add a generous splash of olive oil to the top and raise the heat to high power for a few 40 seconds. With this we will get the lower part to be toasted and thus have the ‘socarrat’. This is a bit complicated part and you should not make it too long because otherwise it will burn, although this may vary depending on the paella pan. I sometimes lift a small part of the center to check. Again: It’s unorthodox, but it helps.
< li> Peel and cut the garlic in half. On the other hand, peel and finely chop the onion and a half.