1 hr 10 min Weekend Magazine kitchen
VegetarianVeganDairy-freeGluten-free
Paella de verduras is Valencia’s garden Sunday: artichokes, beans, and saffron rice in a wide pan. The law is the same as any paella — a thin layer of rice, and the nerve not to stir. The caramelized crust on the bottom is the prize, not a mistake.
Ingredients
6
- bomba or short-grain rice2 cups
- saffron1 pinch
- vegetable stock5 cups
- artichoke hearts8
- green beans or romano beans200 g
- garrofo or butter beans1 cup cooked
- onion1
- tomato2, grated
- garlic4 cloves
- smoked paprika1 tsp
- olive oil1/3 cup
- lemon2
- rosemarya sprig
Method
- 1
Warm stock with saffron. Keep it simmering.
- 2
In a wide paella pan, fry onion in olive oil, then garlic, paprika, and grated tomato until thick.
- 3
Stir in rice to coat. Pour in stock. Nestle artichokes, beans, and rosemary. Shake the pan level. Do not stir again.
- 4
Simmer hard then gentle, 18–20 minutes, until the rice is just tender.
- 5
Listen for the rice to crackle — that is socarrat. Rest 5 minutes under a cloth. Lemon at the table.