Paella De Verduras (gf) Recipe
seasonal vegetables, piquillo peppers, romesco, saffron, cream, Carnaroli rice
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Ingredients
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Vegetables
Rice
Sauce
Flavorings
Cream
Broth
Method
Preparation
Prepare the Vegetables
Wash and chop the seasonal vegetables into bite-sized pieces.
Infuse the Saffron
In a small bowl, soak the saffron threads in a few tablespoons of warm water for about 10 minutes.
Cooking
Sauté the Vegetables
In a large paella pan or skillet, heat a tablespoon of olive oil over medium heat. Add the chopped seasonal vegetables and sauté for about 5 minutes until they start to soften.
Add the Rice
Stir in the Carnaroli rice and cook for an additional 2 minutes, allowing the rice to toast slightly.
Combine Ingredients
Add the piquillo peppers, saffron with its soaking water, vegetable broth, romesco sauce, salt, and black pepper. Stir to combine.
Simmer
Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
Finish with Cream
Remove from heat and gently stir in the heavy cream. Let it sit covered for about 5 minutes before serving.