Mixed Vegetable Paella (Paella De Verduras) |
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Prep Time: 1 Minutes Cook Time: 50 Minutes |
Ready In: 51 Minutes Servings: 4 |
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In One Pot Spanish, by Penelope Casas Ingredients:
1 1/2 cups vegetable broth |
crumbled saffron thread (a pinch) |
kosher salt or sea salt |
3 tablespoons extra virgin olive oil |
2 medium red bell peppers, cut into 1/2 inch pieces |
1 medium zucchini, cut into 1/2 inch pieces |
4 ounces snap peas or 4 ounces snow peas, strings removed |
4 ounces green beans, trimmed and cut into 1 inch pieces (preferably broad flat beans) |
8 baby carrots, finely chopped |
8 shiitake mushrooms, stems trimmed and caps coarsely chopped |
1 bunch scallion, trimmed and finely chopped |
2 garlic cloves, minced |
1/2 cup chopped tomato |
1 teaspoon sweet paprika, preferably spanish smoked |
1 1/2 cups valencian short-grain rice or 1 1/2 cups arborio rice |
Directions:
1. Preheat the oven to 400° (if using a gas oven), 450° if using an electric oven.
2. Heat the vegetable broth, 1 cup water, the saffron, and a pinch of salt in a medium saucepan over medium heat, then keep hot over low heat.
3. In a paella pan that measures 13 inches across the top, heat the oil over high heat.
4. Add in the red peppers, zucchini, peas, beans, carrots, mushrooms, and scallions; stir/saute for 10 minutes until vegetables start to soften.
5. Add in the garlic; saute for 2 minutes.
6. Add in the tomatoes and paprika; cook for 1 minute.
7. Stir in the rice; pour in the hot broth, then bring to a boil over high heat.
8. Season generously with salt to taste; boil for 5 minutes stirring occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice.
9. Transfer the pan to the oven; bake, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes in an electric oven.
10. Remove the pan from the oven, cover with foil, and let stand in a warm place for 5-10 minutes until the rice is cooked to taste.
11. To make the socarrat, uncover the pan, place over burner, cook over med-high heat, without stirring for about 2 minutes until a crust of rice forms on the bottom of the pan (be careful not to let it burn); serve straight from the pan.
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