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- 2 cups vegetable stock
- 3 cups water
- 2 Tbls olive oil
- 2 cloves garlic, crushed, peeled, roughly chopped
- 1 x small red onion, diced
- 2 x medium tomatoes, seeds removed, diced
- 1 x red capsicum diced
- 1 Tbls smoked sweet paprika
- 1/2 tspn ground turmeric
- 1 3/4 cup arborio rice
- 1 x medium zucchini, diced
- 100 g green beans, sliced in half in an angle
- 1/2 cup frozen peas
- 2 Tbls flat leaf parsley, finely chopped
1. Combine vegetable stock and water in a medium saucepan. Bring to a boil. Remove from heat.
2. Heat olive oil in a large non-stick frying pan on medium-high heat. Cook onion, garlic, tomato, capsicum, paprika and turmeric, stirring for 1-2 minutes, until vegetables soften. Add rice and stir to coat in spice mixture. Stir in stock mixture and bring to a boil. Season with sea salt. Reduce heat. Simmer, uncovered for about 20 minutes or until rice is almost tender.
3. Sprinkle, zucchini, beans and peas over paella. Cover and simmer for 3-5 minutes or until rice is tender. Add parsley. Stand, covered for 3-5 minutes.
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Sarah in chapter 3 you say:Cover and simmer for 3-5 minutes or until rice is tender.Sarah,rice or zucchini?Can I ask ?but look delicious anyway.We love rice.
For the rice, Anna. Because after simmering the paella for about 3-5 minutes, the vegetables will be nice and tender but not soggy. Then, there’s another 3-5 minutes standing time.
Thank you Sarah for explanation.
It’s 2-step process:
1. fry vegetables with oil in a pan (add also chunks 5-10 sm long meat when it’s not vegetarian version, classic meat used is rabbit meat).
2. add them to huge “pan” (sometimes 1m diameter!), then proceed with rice. The point is to have less than 2.5sm layer of paella!