Spanish Paella
A light, yet soulful meal. Inspired by the summer I lived in Barcelona! Enjoy!
Ingredients:
2 cubes of veg bouillon
4 cups of water
3 cloves of garlic, peeled, chop one of the cloves only
2 bay leaves
1/4 tsp. Spanish saffron
4 tbsp. olive oil
2 cups of rice
1 onion, chopped
1 bell pepper, diced
2 carrots, diced
1/2 cup of olives, diced ( keep a few halved olives for garnish)
1 can of crushed tomatoes
1 tbsp. Spanish smoked paprika
1 cup of broccoli, diced
2-3 scallions/green onions, sliced
1/2 cup of nuts, diced (almonds or walnuts)
1/2 cup of fresh parsley, chopped
Salt and pepper, to taste
1 lime, sliced into wedges
Broth Instructions:
In a pot boil the water and dissolved the bouillon. Add in 2 garlic cloves (whole), bay leaves, saffron and season with salt and pepper. Bring temperature down and simmer for 30 mins. then turn off heat.
Allow broth to cool completely and then put in the fridge overnight so the flavours can develop.
Rice Instructions:
In a pan, bring to medium heat and add 2 tbsp. of olive oil and rice. Toast the rice so it is a light golden colour. Add in the onion and remaining chopped garlic clove and sauté until onions are transparent, about 10 minutes on medium heat, stir frequently so rice doesn't stick to the pan. Add in all broth to the rice, and bring to a boil. Cover and reduce heat to low for 20 minutes.
Vegetables:
In a pan over medium heat add 2 tbsp. of olive oil and sauté diced peppers, carrots and olives for 10 minutes. Add in crushed tomatoes and Spanish Paprika and bring to a boil. Reduce heat and simmer on low heat for 10 minutes. Stir in chopped broccoli and stir over low heat for 3-4 minutes making sure the broccoli is still crisp.Stir vegetable and tomato mix into cooked rice, season heavily with salt and pepper.
Garnish:
Serve 1 cup of paella onto a plate and garnish with scallions, nuts, whole olives, and parsley. Drizzle with olive oil and lightly sprinkle with Spanish paprika and freshly ground black pepper to garnish. Serve with a wedge of lime and squeeze over paella before eating.
Ingredients:2 cubes of veg bouillon
4 cups of water
3 cloves of garlic, peeled, chop one of the cloves only
2 bay leaves
1/4 tsp. Spanish saffron
4 tbsp. olive oil
2 cups of rice
1 onion, chopped
1 bell pepper, diced
2 carrots, diced
1/2 cup of olives, diced ( keep a few halved olives for garnish)
1 can of crushed tomatoes
1 tbsp. Spanish smoked paprika
1 cup of broccoli, diced
2-3 scallions/green onions, sliced
1/2 cup of nuts, diced (almonds or walnuts)
1/2 cup of fresh parsley, chopped
Salt and pepper, to taste
1 lime, sliced into wedges
Broth Instructions:
In a pot boil the water and dissolved the bouillon. Add in 2 garlic cloves (whole), bay leaves, saffron and season with salt and pepper. Bring temperature down and simmer for 30 mins. then turn off heat.
Allow broth to cool completely and then put in the fridge overnight so the flavours can develop.
Rice Instructions:
In a pan, bring to medium heat and add 2 tbsp. of olive oil and rice. Toast the rice so it is a light golden colour. Add in the onion and remaining chopped garlic clove and sauté until onions are transparent, about 10 minutes on medium heat, stir frequently so rice doesn't stick to the pan. Add in all broth to the rice, and bring to a boil. Cover and reduce heat to low for 20 minutes.
Vegetables:
In a pan over medium heat add 2 tbsp. of olive oil and sauté diced peppers, carrots and olives for 10 minutes. Add in crushed tomatoes and Spanish Paprika and bring to a boil. Reduce heat and simmer on low heat for 10 minutes. Stir in chopped broccoli and stir over low heat for 3-4 minutes making sure the broccoli is still crisp.Stir vegetable and tomato mix into cooked rice, season heavily with salt and pepper.
Garnish:
Serve 1 cup of paella onto a plate and garnish with scallions, nuts, whole olives, and parsley. Drizzle with olive oil and lightly sprinkle with Spanish paprika and freshly ground black pepper to garnish. Serve with a wedge of lime and squeeze over paella before eating.
Comments
Post a Comment