Spanish Paella
Spanish Paella Rice are rice prepared in a special pan called Paella . Paella is a Valencian word which refers to all pans in Valencian language .
Ingredients
- 1 onion roughly chopped
- 1/2 red capsicum cubed
- 1/2 green capsicum cubed
- 1/2 yellow capsicum cubed
- 1 Zucchini chopped
- 1/2 cup beans
- 1/2 cup fresh green peas
- 1/2 cup chickpeas
- 5-6 cloves garlic chopped
- 1 cup tomato purée
- 1/2 tsp Saffron
- 4 tbsp olive oil
- 1 tbsp red chilly flakes
- 1 cube seasoning
- 1/2 tsp smoked paprika
- 11/2 cups Spanish rice
Garnish
- Lemon wedges
- Parsley
Instructions
- In a small bowl, add the saffron threads and 3 tablespoons warm water, let set 10 minutes to steep. Using a mini mortar pestle grind the saffron .
- Heat olive oil over medium heat in a large wide flat-bottomed pan or paella pan.
- Add onions and bell peppers, cook until tender, about 5 minutes.
- Add garlic, green beans, tomato purée,smoked paprika, red pepper flakes and cook another 3 - 5 minutes stirring frequently.
- Add the rice, water , seasoning cube , saffron and salt.
- Gently move the vegetables around so the rice falls to the bottom of the pan .
- Bring to a boil, reduce heat to medium or medium-low and cook at a continuous gentle boil, uncovered, for 20 minutes.
- Do not stir the rice, one can use a wooden spoon to give gentle stirs .
- If liquids seem to boil off too quickly, add a little extra warm water/stock.
- After 15 minutes of cooking, scatter the peas and chickpeas on top.
- Once the water has almost absorbed turn off heat and bring down the pan , cover with a foil and then with a kitchen towel for about 10 minutes .
- This will allow the rice to absorb any remaining liquid as well as steam the peas. Once done, lightly fluff the rice and serve.
- Serve garnished with chopped parsley and lemon wedges .
- Enjoy straight from the pan or serve on a platter .
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
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