Description
This paella is definitely a great choice for a vegetarian. Although, you may have to taste and the meat lovers. It is a Mediterranean dish with rice is not only a pleasure to the taste buds, but also perfectly nourishes.
Ingredients
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Figure
125 g
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Broth
400 ml
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Zucchini
1 piece
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Carrots
1 piece
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Tomato
150 g
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Green beans
50 g
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Green peas
50 g
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Onion
1 piece
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Olive oil
3 Tbsp
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Parsley
0.5 coup
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Garlic
2 tooth
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Turmeric
0.5 tsp
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Paprika sweet
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Black pepper
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Salt
Cooking
Peel and chop the onion and garlic.
Washed and peeled carrots and zucchini cut into cubes. Tomatoes cut crosswise, hold it for a couple of minutes in boiling water, refresh in cold water, remove the skin and also cut into cubes.
Heat the oil in a deep frying pan. In fact, paella should be prepared in paellera (this is a huge flat thick-walled frying pan with two handles), but will fit a regular pan. Put the onion and garlic, lightly sauté for 2 minutes until Golden brown.
Add the zucchini and carrots. Fry on high heat for 5 minutes, stirring constantly. If you are cooking in paellera, then you have the ability not to interfere with the paella, and simply shake the contents of the pan, holding hands.
Rinse the rice, put it in the pan, stir. I use Arborio rice of TM Mistral. This pic is one of the best varieties of Italian medium-grain rice. He is the best suited for paella. Add the tomatoes (can use canned).
Stir in the broth, turmeric and paprika and pour into the pan. Bring to a boil, then reduce heat and cook 20 minutes, stirring from time to time, until the rice is tender.
At the same time, boil the beans and peas in boiling water for 5 minutes. Drain and add to the rice 5 minutes before end of cooking.
Chop the parsley, add it to the pan. Add salt and pepper to taste. Turn off the heat, cover and let stand a few minutes before serving.
When serving you can decorate with a sprig of parsley. But you can not do this. This paella is beautiful in itself. And very, very tasty!
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