Preparation time: 45 min.
The original Paella dish came about as a way of cooking rice with vegetables from the garden, perhaps supplemented by bits of chicken or wild rabbit. This recipe is close to the original using only vegetables. A perfect summer dish easily prepared when season’s bounty is plentiful.
Use short-grained rice for paella (also called paella rice), so you get the right consistency. Don’t use long-grained rice or the Italian Arborio rice. Include artichoke hearts in order to get a bit of piquancy.
- 1 cup thinly sliced onions
- 6 Tbsp extra virgin olive oil
- 2 cups (450 g) short grained rice
- 4 garlic cloves, peeled and finely chopped
- 1 cup (225 g) green and red peppers sliced into slivers
- 1/2 cup (115 g) green beans cut into 1 inch (2,5 cm) pieces
- 1/2 cup (115 g) green peas
- 4 small zucchinis, cut into slivers
- 6 artichoke hearts (frozen or canned), quartered
- 2 medium tomatoes, peeled, seeded and coarsely chopped
- 2 Tbsp tomato purée
- 1 tsp fresh rosemary finely chopped
- 3 cups (750 ml) dry white wine
- 3 1/2 cups (830 ml) chicken broth
- salt and freshly ground pepper to taste
Warm olive oil over low heat. Add onions and sauté until golden brown. Stir in all remaining vegetables and the rice. Mix well making sure that rice is well coated with the oil.
Mix white wine with the chicken stock and warm it up almost to boil point. Add about a quarter of the stock-wine mix to the rice-vegetable mix. When liquid is almost all absorbed, add a little more stirring gently to distribute liquid evenly. Repeat the process until the vegetables and the rice are tender, about 25 minutes. Taste for salt and pepper.
The resulting dish should be moist, almost risotto consistency, not soupy.