Paella Recipe
Traditional Spanish rice dish with saffron and seasonal vegetables.
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Ingredients
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Main Ingredients
Spices and Seasoning
Garnish
Method
Preparation
- 1
Prepare the Saffron
In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let it steep for about 10 minutes to release the color and flavor.
- 2
Chop Vegetables
Dice the red bell pepper and tomato, and trim the green beans. If using fresh artichoke hearts, prepare them accordingly.
Cooking
- 3
Heat the Oil
In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat.
- 4
Sauté the Vegetables
Add the minced garlic and diced red bell pepper to the pan. Sauté for 3-4 minutes until the pepper is soft. Then add the green beans, diced tomato, peas, and artichoke hearts. Cook for an additional 5 minutes, stirring occasionally.
- 5
Add the Rice
Stir in the bomba rice and paprika. Cook for 2-3 minutes until the rice is well-coated with the oil and slightly toasted.
- 6
Combine Broth and Saffron
Pour in the vegetable broth along with the saffron and its soaking water. Season with salt and black pepper to taste. Stir to combine well.
- 7
- 8
Rest the Paella
Once the rice is cooked, remove the pan from heat and let it sit, covered, for an additional 5 minutes.
