Paella Verduras Recipe
Green Beans, Bell Peppers, Cherry Tomato, Onions, Aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Others
Method
Preparation
- 1
Prepare the Vegetables
Wash and trim the green beans. Cut the bell peppers into thin strips. Halve the cherry tomatoes, and chop the onion finely.
- 2
Soak the Saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm water to release their flavor and color.
Cooking
- 3
Sauté the Vegetables
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the green beans, bell peppers, and cherry tomatoes, cooking for another 5-7 minutes until they soften.
- 4
Add the Rice and Broth
Stir in the paella rice, ensuring it is coated in the oil and vegetables. Pour in the vegetable broth and the saffron mixture, stirring to combine.
- 5
Season the Dish
Add salt and black pepper to taste. Bring the mixture to a gentle simmer and let it cook uncovered for about 15 minutes, without stirring.
- 6
Finish Cooking
After 15 minutes, if the rice is not fully cooked and there is still liquid, reduce the heat to low, cover the pan, and cook for an additional 5-10 minutes, until the rice is tender and the liquid is absorbed.
- 7
Serve
Remove the pan from the heat and let it rest for a few minutes. Serve the paella hot with a dollop of aioli on top.
