Basic Paella

Servings: 2, 4, 6

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Ingredients

2	4	6	ingredient
¼ cup	½ cup	¾ cup	extra virgin olive oil
½ ea	1 ea	1½ ea	red bell pepper roughly diced
20 ea	40 ea	60 ea	stalks fresh asparagus cut into 1-inch pieces
1 ea	2 ea	3 ea	15 oz can artichoke hearts
½ ea	1 ea	1½ ea	onion finely diced
4 ea	8 ea	12 ea	cloves garlic finely minced
1 cup	2 cups	3 cup	precooked lima beans (canned or frozen)
½ cup	1 cup	1½ cup	canned tomato sauce
1 tsp	2 tsp	3 tsp	sweet smoked Spanish paprika
1 cup	2 cup	3 cups	short grain brown rice
2½ cups	5 cups	7½ cups	vegetable broth
½ tsp	1 tsp	1½ tsp	saffron threads
			sea salt
			black pepper
-	-	-	-

Preparation

1. In a sauce pan add the rice and about ½ the vegetable broth, bring to a boil then lower the temperature and simmer 25 minutes.
2. While the rice cooks, cut and prepare the vegetables.
3. Heat olive oil in a paella pan at medium-high heat for 1 minute.
4. Season with sea salt and mix in the
       bell pepper,
       asparagus and
       artichokes.
5. Saute about 3 minutes then add in the onions and saute an additional 2 minutes or until the onions are translucent.
6. Make a well in the pan, add in the minced garlic and saute 30 seconds or until aromatic
7. Mix in the
       paprika,
       tomato sauce, and
       precooked lima beans
   and season with sea salt & black pepper.
8. After 1 minute add in the remaining vegetable broth and pinch in the saffron threads. Allow it boil for an extra minute so the saffron can really infuse into the broth
9. Add in the partially cooked rice and give it a gently mix, after this do not mix the rice again, as it disrupts the way the rice cooks.
10. After 8 minutes lower the temperature to a low-medium and simmer for 4 to 5 minutes.
11. When little broth left, raise heat to a medium-high for 60 to 90 seconds to create the socarrat, the caramelized burnt rice layer underneath, then remove from the heat
12. Cover with a dishcloth for 5 minutes then uncover, garnish with lemon wedges, enjoy!