Paella
Paella is the most famous Spanish dish eaten almost all over the world. So what makes a rice dish paella? It is in the just-not-burnt crust under the rice, the socarrat. And does the socarrat fail? Then just call it delicious rice with vegetables and enjoy it like that.
Porties:
Ingrediënten
- 1 red bellpepper
- 250 g of mushrooms
- 4 tomatoes
- 250 g of green asparagus
- 1/2 cauliflower, fresh or frozen
- 250 g of big white beans from a jar or frozen
- 1 bulb of garlic
- 1/2 teaspoon of saffron
- 2 teaspoons of thyme
- 500 g of paella or risottorice
- 1 1/2 liter vegetable stock
- olive oil, pepper, salt
Instructies
- Fry the sliced peppers in a little olive oil until tender. Remove the peppers and keep them aside.
- Fry the green asparagus until tender in the paella pan and set aside.
- Chop the tomatoes very finely or puree them in a food processor.
- Heat the paella pan with the remaining olive oil and add the pureed tomatoes. Stir well so that much of the bottom is covered with the tomatoes.
- Add the saffron and thyme or choose to use a bag of paella seasoning. They the entire bulb of garlic in the centre of the pan.
- Now add the rice. Stir well so that the rice is covered with the tomato oil mixture from the pan. Now add 1 litre of stock, stir well and simmer for 10 minutes. Keep a close eye on the rice and add some more stock if necessary. The rice should be fully cooked and reasonably dry.
- Now add the frozen vegetables and stir well.
- When the rice is cooked and the vegetables hot, garnish the paella with the asparagus and pepper.
- Now the lid goes on the pan, the socorrat, the brown rice crust at the bottom, will now start to form. Do not stir again and wait 2-3 minutes. Lift the lid and check whether a thin crust has already formed. If not, continue for a few more minutes.
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