Paella is the typical Spanish dish par excellence. Who does not know this delicacy of Valencian origin? Ah! You do not? Then read on to learn its story and how to prepare—you will see how easy it is to make this delicious mediterranean dish.
Vegetable paella is perhaps the most basic version of Valencian paella, but retains its humble origin better considering this dish was a staple food of the Valencian farm worker.
Economical and simple to make, yet at the same time very, very rich. You can do it with the vegetables you have on hand: look in your fridge, freezer or pantry and choose the vegetables you like best, because it can be done with anyone.
But don't forget the white bean! An essential ingredient of the authentic Valencian paella.
4 cups of 'Bomba' rice.
10 glasses (of the same size) of water. If you use broth it will be 8 cups.
30 flat green beans
1 clove garlic
30 white beans
1 green pepper
Varied vegetables to taste (cauliflower, broccoli, zucchini, asparagus ...)
Soak the white beans the night before.
Chop the garlic clove very well and brown it with Eva Olive Oil Selection directly on the paella pan.
Add the grated tomato and the green pepper cut into pieces.
So you have the stir-fry, base of the bottom or vegetable stock.
While the stir fry is done, you are preparing the vegetables that you are going to use.
Clean and cut the artichokes in quarters. Separate the cauliflower trees, julienne the vegetables you have on hand like zucchini, chop the asparagus. Cut the tips of the green beans and cut them in half or in three pieces if they are very long.
Add the vegetables (except the artichokes) and the drained green beans to the paella and sauté in the extra virgin olive oil
Then add the water to make the vegetable stock. If you use ready-made vegetable broth, instead of 10, incorporate only 8 cups, because you will not have to wait for the broth to be made.
Starting with water, after 15-20 minutes of cooking we will have the tender vegetables and the broth made. Add artichokes and rice
Bring to a boil and cook 6-8 minutes over a very high heat. Then simmer another 12-10 over low heat. Do not move the rice.
Finally, put some sprigs of rosemary on top of the paella and cover with a damp cloth. Let stand for five minutes and you can serve it.