Barcelona vegetable paella.

Barcelona vegetable paella.

барсел овощн пэлья

-olive oil 3 tbsp. l.
-onion, chopped 1/2 pcs.
-small red bell pepper, cut into cubes 1 pc.
-small yellow bell pepper, sliced ​​into cubes 1 pc.
-fennel root, cut into cubes 1/2 pcs.
-garlic cloves, passed through the press 2 pcs.
-bay leaves 2 pcs.
-smoked paprika 1/4 hours. l.
-ground turmeric 1/2 hours. l.
-cayenne pepper 1 / 8-1 / 4 hours. l.
-1 cup arborio rice
-white wine or water 6 tablespoons. l.
-saffron thread 1 h. l.
-a pinch of salt to taste
-2 cups vegetable broth
-belp beans, canned or pre-cooked 3/4 cup
-small tomatoes, grape or cherry tomatoes, halved 10-12 pc.
-small artichokes, canned in oil 5 pcs.
-kalamata olives, halved 10 pcs.
-fresh parsley, chopped 2 tbsp. l.
-lemon slices 4 pieces.

Heat the olive oil in a large frying pan and fry the onion for 5 minutes.
Add bell pepper and fennel, and cook for 5-6 minutes on medium flame, or until vegetables are tender and golden.
Add the garlic and cook another minute.
Add the bay leaf, paprika, turmeric, cayenne pepper to the vegetables and mix well.
Add rice and cook, stirring often, for 2 minutes.
Then add the wine and saffron.
Simmer for a minute, then add the broth and a pinch of salt. Reduce the flame and cook for 20 minutes until most of the liquid is absorbed into the rice (do not cover the lid and stir the mass in the cooking process).
Once the rice is ready, remove from heat paella. Try and season to taste with salt.
Add tomatoes, artichokes, beans and cover the pan tightly with foil. Leave on for 10 minutes.
Remove the foil and sprinkle with olives and parsley. Serve with a slice of lemon.

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