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Easy guide vegetable paella

Posted on11 Months ago 719
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Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners

INGREDIENTS:
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
Total: 50 Minutes

TECHNICAL EQUIPMENT:

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

FRYING RICE!!
When the vegetables are sautéed add grated or crushed tomato, fry for a few minutes along with the vegetables On this point, add rice, stir and add paprika. Fry rice and paprika along with vegetables.
ADD VEGETABLE BROTH, SEASON AND COOK!!
Add the broth, we add twice the broth than rice. Season with salt, the amount will go to taste but it is important to note that vegetables sweeten, you should keep taste during the process. Add saffron too. Stir to blend. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth, more fire less water and vice versa.
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

Accessories
€21.45 €22.52
Outside diameter Paella gas burner: 30 cm (11 inches) Fire rings paella burner: 1 ring. Approved for outdoor use. For Paella pans from 36 cm/14 inches up to 42 cm/17 inches. CE Certified Paella...
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