Paella Valenciana con alcachofas, albóndigas y arroz integral 
Valencian Paella with Artichokes, Meatballs, and Brown Rice
I make it with an electric paella pan, and it turns out very good. The trick is not to use too much rice, and since it's brown rice, RINSE it well to remove the starch. The cooking time for brown rice is exactly the same as for white rice. If you overcook it, it becomes mushy and is no good. Don't worry, it won't be undercooked. Give it a try.
1 part rice to 2 parts water.
Valencian Paella with Artichokes, Meatballs, and Brown Rice
I make it with an electric paella pan, and it turns out very good. The trick is not to use too much rice, and since it's brown rice, RINSE it well to remove the starch. The cooking time for brown rice is exactly the same as for white rice. If you overcook it, it becomes mushy and is no good. Don't worry, it won't be undercooked. Give it a try.
1 part rice to 2 parts water.
Cooking Instructions
- 1
First, make the meatballs by putting all the ingredients in a bowl and mixing well by hand. Form very small balls (dust your hands with flour to help). Add oil to the paella pan and heat. Fry and remove.
- 2
Take all the chopped meat and season it well with salt. Fry until very well done and remove.
- 3
Fry the artichokes and the vegetables for paella well. Remove.
- 4
Now we'll make the sofrito: add the chopped garlic, sweet paprika, saffron, and after a while, the tomato. Meanwhile, rinse the brown rice very well to remove the starch and keep it loose. When the sofrito is ready, add the rice and fry.
- 5
Heat the water separately with salt to taste and add to the rice, along with all the removed ingredients. Cook on high heat for 25 minutes. Add a bit of rosemary.
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