Rice is one of the most consumed cereals in the world and there are more than 7,000 registered varieties. Rice bomba, round grain and short grain, is the most commonly used in Spanish cuisine, including dishes like paella.
Spring is the season of broad beans, peas and artichokes, all excellent ingredients for a good vegetable paella.
Preparation time: 1 hour 15 minutes
INGREDIENTS
- 400g bomba rice
- 200g broad beans
- 200g peas
- 200g green beans
- 4 artichokes
- 1 red pepper
- 1 green pepper
- 1 small onion
- 8 cloves of garlic
- 1 litre vegetable stock
- Salt, pepper, olive oil
METHOD
- Chop the onion, garlic cloves, peppers and green beans into small pieces.
- Shell the broad beans and the peas.
- Chop the artichokes into small pieces.
- Fry the onions in a pan and once they have softened, add the rice. Stir vigorously over a high heat for four minutes to avoid the rice sticking. Once the rice is coated, remove it from the pan.
- In the same pan, add more olive oil and the vegetables. Fry the peppers and beans for about five minutes, then add the green beans, peas, artichokes and garlic cloves. Fry everything over a low heat for two minutes.
- At the same time boil the vegetable stock in a saucepan.
- Add the rice to the rest of the vegetables and stir.
- Once the stock is boiling, add it to the frying pan and cook over a high heat for five minutes. Turn the heat down low and cook for another ten minutes.
- Two minutes before turning off the heat, add a teaspoon of paprika and season to taste.
- Before serving, let the paella settle for five more minutes.
Chef’s tips
- For the perfect rice texture, cook it over a high heat during the first five to seven minutes, then reduce to a low heat until ready.
- For extra flavour, add chopped garlic and parsley just a few minutes before the end.
- For a slightly crispy top, cook the paella in the oven for the last couple of minutes.
- Alter the recipe to include seasonal vegetables.