Easy guide vegetable paella
Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners
|1 Zucchini||6 mushroom|
|100 gr Green beans||1 tomato|
|1 Broccoli||1 Green pepper|
|4 Artichokes||400 gr rice|
|8 tablespoonful oil||Vegetable broth|
|1 little tablespoonful paprika||A pinch of saffron otherwise saffron dye|
|1- Heat up oil||5 Minutes|
|2- Fry vegetables||10 Minutes|
|3- Fry grated or crushed tomato||4 Minutes|
|4- Add rice and paprika||22 Minutes|
|5- Let rest||5 Minutes|
Simple, we just need the paella pan and a adjustable heat source protected from air. The authentic with orange tree wood particularly appreciated by final taste of the dish, but other woods can be used or even gas stove
- 1- Carbon steel paella pan
- 2- Paella burner
- 3- Paella burner legs
- 4- Gas regulator
- 5- Gas cylinder
VEGETABLE BROTH AND VEGETABLES
In our case as vegetables we have used, tomato, mushrooms, green peppers, zucchini, broccoli, green beans and artichokes. These may vary depending on season and taste of the diners. In this case, the base of this paella is a previously prepared vegetable broth. To prepare the broth has been cooked: turnip, parsnip, carrot, leek and chard.
READY, SET, GO!!
Add some oil that serves to level the pan ... the oil should be centered. Add some salt too, and light the fire!
When the oil is hot, add the vegetables except zucchini and tomato that we reserve. We start to fry
ADD VEGETABLE BROTH, SEASON AND COOK!!
READY TO EAT!
10 minutes after boiling add the zucchini, we do like that way because the zucchini is a vegetable with plenty of water and it can soften the rice. After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat