Basic Vegetarian Paella
Servings: 2, 4, 6
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 | round rice |
| 2½ cups | 5 cups | 7½ cups | vegetable broth |
| ½ tsp | 1 tsp | 1½ tsp | saffron threads |
| sea salt | |||
| black pepper |
Preparation
- Heat olive oil in a paella pan at medium-high heat for 1 minute.
- Season with sea salt and mix in the bell pepper, asparagus and artichokes.
- After 3 minutes add in the onions saute 2 minutes or until the onions are translucent.
- Make a well in the pan and add in the minced garlic and saute 30 seconds till aromatic
- Mix in the paprika, tomato sauce, and precooked lima beans and season with sea salt & black pepper.
- After 1 minute add in vegetable broth and pinch in saffron threads and let it boil for an extra minute so the saffron can really infuse into the broth
- Add in the rice and give it a gently mix, after this do not mix the rice again, as it disrupts the way the rice cooks.
- After 8 minutes lower the temperature to a low-medium and simmer for 4 to 5 minutes.
- When little broth left, hit it to a medium-high heat and go for 60 to 90 seconds to create the socarrat, the caramelized burnt rice layer underneath, then remove from the heat
- Cover with a dishcloth for 5 minutes then uncover, garnish with lemon wedges, enjoy!