EASY WEEKNIGHT VEGETABLE PAELLA RECIPE
Recipe created by: Albert Bevia
This easy Vegetable Paella recipe is packed with authentic Spanish flavors, effortless to put together and done in just about 30 minutes. Kiva's Sweet Smoked Spanish Paprika offers optimum aroma, color, and flavor to this delectable dish. Serve it next to a crunchy baguette and a bottle of Spanish red wine from the region of Utiel-Requena for the perfect weeknight meal.
Ingredients
- 3 cups vegetable broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 1/4 cup extra virgin olive oil 60 ml
- 1 small onion
- 5 cloves garlic
- 1 red bell pepper
- 1 carrot
- 1 tsp Kiva sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes
- 1/2 cup canned butter beans (drained) 130 grams
- 1 cup Spanish round rice 190 grams
- pinch sea salt
- dash black pepper
- chopped fresh parsley for garnish
Instructions
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Add the broth into a sauce pan, pinch in the saffron threads and heat with a medium-high heat
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in the meantime, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper, finely chop the carrot (peeled) and finely grate the tomatoes
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Heat a paella pan with a medium-high heat and add in the olive oil
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After a couple of minutes add in the chopped vegetables, except for the tomatoes, mix continuously, after 3 to 4 minutes and vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing
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Once the grated tomato has slightly thickened, about 3 minutes, add in the rice, mix together until well mixed, then add in the butter beans and the simmering broth, give it one final mix so everything is evenly distributed, do not mix the rice again after this step
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After 9 to 10 minutes and most of the broth has been absorbed, but there is still some broth left, lower it to a low-medium heat, simmer for 4 to 5 minutes or until all the broth has been absorbed, then raise it to a medium-high heat and go for 2 to 3 minutes, this is to achieve the socarrat, which is the caramelized burnt rice underneath, then remove the pan from the heat and cover with a dishcloth
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After a couple of minutes uncover the pan and top off with chopped fresh parsley, enjoy!
This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork