Paella
Made by every Spanish I know, using what vegetable, meats and seafood available. The Valencians would call everything else than their traditional version "arroz con cosas", rice with things, which I find kind of funny. But here I'm more interested in the technique than anything else. Of course, to make paella, you use rabbit, peppers, tomatoes, white and green beans, and optionally garlic, mini artichokes, chicken, duck, snails, ... As usual, since I prefer to cook without meat, I give a vegetarian version!
Paella
Made by every Spanish I know, using what vegetable, meats and seafood available. The Valencians would call everything else than their traditional version "arroz con cosas", rice with things, which I find kind of funny. But here I'm more interested in the technique than anything else. Of course, to make paella, you use rabbit, peppers, tomatoes, white and green beans, and optionally garlic, mini artichokes, chicken, duck, snails, ... As usual, since I prefer to cook without meat, I give a vegetarian version!
Open in Cookpad AppSteps
- 1
Cut the vegetables in bite size chunks. Trim the harder parts from the artichokes if using
- 2
Fry the vegetables in plenty of olive oil (start with the meat if using)
- 3
Add the chopped garlic and paprika, then the chopped tomatoes and fry until the tomatoes darken and form a paste
- 4
Add saffron, water and salt, and reduce to about half on high heat. Taste for seasoning and adjust if necessary
- 5
Add the rice, give it a good stir, then make sure to distribute the rice evenly in the bottom of the pan (you will not stir it again), then cook on high heat for 10 minutes
- 6
Add the white beans (do not stir the rice), lower the heat to medium-high and cook for another 5 minutes, then lower the heat again and cook for another 5 minutes
- 7
The paella is ready once more of the moisture had been absorbed, the rice is "al dente", and a crust of rice starts to form in the bottom of the pan
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