Vegetarian Rice Paella
凯小莉在此
Toughened Non-Stick Paella Pan
用料
| Spanish virgin olive oil | 1 tbsp |
| large white onion, diced | 1 |
| garlic cloves, minced | 2 |
| small green pepper, diced | 1 |
| small red pepper, diced | 1 |
| smoked paprika | 1 tbsp |
| dried mixed herbs | 1 tbsp |
| sun-dried tomato purée | 1 tbsp |
| paella rice | 300g |
| hot vegetable stock | 1L |
| saffron | a pinch |
| chopped tomatoes | 1 x 400g tin |
| frozen peas | 140g |
| frozen green beans | 100g |
| Sea salt & cracked black pepper |
Vegetarian Rice Paella的做法
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Place the paella pan over a medium heat, add the oil and heat gently. Add the onion and fry for 5 minutes until it starts to soften before adding the garlic and frying for a further minute.
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Add the diced peppers to the pan before sprinkling paprika and mixed herbs. Allow the spices to toast for 1-2 minutes, stirring continuously to ensure they do not burn.
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Stir through the sun-dried tomato purée followed by the paella rice. Stir well, coating all the rice in the spice mixture.
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Pour in 800ml of the stock followed by the saffron and a little salt and pepper. Add the chopped tomatoes, stir all the ingredients together well then leave to simmer for 20 minutes over a medium to low heat. Stir regularly.
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After 10 minutes, stir through the remaining 200ml of stock. After 15 minutes of cooking add the peas and green beans to the nearly-cooked paella. Once the peas and beans have thawed and the rice is tender but with a little bite, remove the paella from the heat. Season again as necessary.
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Traditionally you let the Paella rest for 5 minutes before serving straight to the table and letting everyone dig in!
