VALENCIAN VEGGIE PAELLA
Yield 2-3 servings
- 1 cup bomba rice
- ½ cup uncooked flat green beans (bajoqueta)
- ½ cup precooked butter beans (garrafón)
- 1 cup artichoke hearts
- 3 cups vegetable broth + extra for “frying” the vegetables
- 2 big tomatoes, grated (without the skin)
- ¼ teaspoon saffron
- Salt to taste
- Add some vegetable broth to the paella and bring it to a boil.
- Add the raw vegetables (flat green beans and artichoke hearts)
- Sauté until slightly tender. During this process, add some vegetable broth when needed (to avoid the vegetables from sticking to the pan).
- Add the butter bean and sauté for another few minutes.
- Add the grated tomato and sauté for a couple more minutes.
- Add the vegetable broth and bring it to a boil. (Note: it should reach the screws of the paella handles. In the video you´ll see that we didn´t reach them, so we added a little more later on).
- Add the saffron and stir.
- Taste and adjust salt (I didn´t add any salt because our broth was already pretty salty)
- Add the rice (Check the video to see the traditional way to “guess” (measure) the right amount of rice). Then spread evenly.
- At this point you have to lower the heat and let it simmer for 20-25 minutes. All the broth should be absorbed.
- Share with your family and/or friends and enjoy!
- Many people use food coloring to give it a stronger yellow color. I prefer not to use it so I added ¼ teaspoon of turmeric but this is not a traditional ingredient.
- I didn´t add salt because the veggie broth already had salt in it. If yours doesn´t, add some to taste.
Cuisine low-fat, gluten-free, nut-free, soy-free
Recipe by The Bright Bird at https://www.thebrightbird.com/valencian-veggie-paella/