Vegan Paella de Verduras

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat.

   Около 2 мин

   Совет повара: A wider pan allows the rice to cook in a thin layer, promoting better 'socarrat' (crispy bottom).

2. 2

   Add the yellow onion, red bell pepper, and green bell pepper to the pan. Sauté for 8-10 minutes until softened.

   Около 10 мин

3. 3

   Stir in the garlic, canned crushed tomatoes, smoked paprika, and saffron threads. Cook for another 2-3 minutes, stirring occasionally.

   Около 3 мин

   Совет повара: Toast the saffron lightly in a dry pan for a minute before adding to enhance its flavor and color.

4. 4

   Add the bomba rice to the pan and stir to coat all the grains with the vegetable mixture. Cook for 1-2 minutes.

   Около 2 мин

   Совет повара: Do not rinse the rice, as the starch is important for the paella's texture.

5. 5

   Pour in the warm vegetable broth. Stir gently once to distribute the rice evenly, then avoid stirring further.

   Около 1 мин

   Совет повара: Warm broth helps maintain a consistent cooking temperature.

6. 6

   Season with salt and black pepper. Bring the liquid to a gentle simmer, then reduce the heat to low.

   Около 2 мин

7. 7

   Arrange the green beans and artichoke hearts on top of the rice. Do not stir.

   Около 2 мин

8. 8

   Cover the pan with a lid or aluminum foil and cook for 15-20 minutes, or until most of the liquid has been absorbed and the rice is tender.

   Около 20 мин

   Совет повара: Listen for a crackling sound at the end, which indicates the 'socarrat' is forming.

9. 9

   Sprinkle the frozen peas over the paella. Re-cover and cook for another 5 minutes, or until the peas are heated through.

   Около 5 мин

10. 10

    Remove the pan from the heat and let it rest, covered, for 10 minutes.

    Около 10 мин

    Совет повара: Resting allows the rice to finish cooking and absorb any remaining liquid, creating a better texture.

11. 11

    Garnish with lemon wedges and fresh parsley before serving.